This dessert is a head turner and it’s out to impress your dinner guests. Not only is it delicious, it is actually really easy to make. If you are not in the mood to make the pastry, you can always settle for those ready made ones but I’ve always like to make things from scratch; this way, I get to control what goes into my tummy.
Ingredients for the pastry Preheat the oven temperature to 180 degrees
Preparation time: 1hr
Baking time: 20 min
120g chilled unsalted butter
60g caster sugar
125g plain white flour
100g wholemeal flour
1/2 teaspoon salt
1 egg beaten
1tbs cold water
Ingredients for the filling
Preparation time: 10min
Leave it to chill in the fridge for at least 2-3hr before serving
400g 70% dark chocolate (use good quality chocolate. I usually like to use Lindt chocolates)
180ml skim milk
1/2 teaspoon salt
Nutrition per slice (One tart serves 10)
Click on the images below for baking instructions
Tip the flour, butter and sugar into the bowl of a food processor and process until fine crumbs form
Add the egg and 1 tbsp cold water, and mix until the dough comes together. Turn out onto a sheet of cling film, wrap and chill for 20 mins.
After 20min, take the pastry out and using a baking paper and rolling pin to roll the pastry out
Grease the pie tray and place the pastry into it.
Even out the pastry in the tray and use a fork to poke holes into the tray. Place the tray back into the fridge to chill for another 15min.
After 15min, take out the pastry and blind bake for 10min. Remove the rice/beans used for blind baking and bake it again for another 10min or until it turns golden brown.
Chop up 400g of chocolate into tiny pieces.
Heat up the milk, butter and 1/2 salt in the saucepan until it starts to simmer. Then pour the mixture over the chocolate chips and mix it well.
Once the tart is ready, let it cool down for a while then pour the chocolate mixture over it. Leave it to cool and place into the fridge to chill for at least 2-3hr.
Can I add in some grated coconut?
Yeah sure! You can add the grated coconut on top of the tart for an extra flavour:)