This dark chocolate tart is always a hit at dinner parties and we think you will love the pairing of a gloriously rich Frangelico ganache filling with the buttery pastry! The gold leaf decoration makes this dark chocolate tart extra glamorous. We’ve made our own chocolate pastry to make this tart a bit more special, but you can you shop bought if you like – and the filling only takes three ingredients to make.
- For the pastry:
- 190g plain flour
- 20g cocoa powder
- 50g icing sugar
- 150g cold, unsalted butter, cubed
- 1 large egg
- For the filling:
- 250ml double cream
- 100ml Frangelico, or hazelnut liqueur
- 300g dark chocolate, we used 70%, broken into pieces
- Edible gold leaf, to serve, optional
- You will need:
- 9 inch fluted flan case with removable base
To make the pastry, blitz the flour, cocoa powder and icing sugar in a food processor to combine. Add the butter and pulse a few times until the mixture resembles sand. Add the egg and blitz until it the dough starts to come together, press the dough into a disk shape and wrap in cling film, chill in the fridge for 20mins.
Roll out the dough on a floured surface to around 4mm thickness. Use the rolled pastry to line the tin, and trim off any excess. Place back in the fridge for 30mins. Heat the oven to 180C, blind bake the tart case for 15mins, then remove beans and bake for a further 10mins. Set aside to cool.
To make the filling, place the cream and Frangelico in a saucepan over a medium heat until just simmering. Remove from the heat and stir in the chocolate until it melts fully and the mixture becomes glossy. Leave to cool slightly, then pour into the tart case. Leave in the fridge to firm up for 1 hour, then dust with cocoa and decorate the dark chocolate tart with gold leaf to serve.
Recipe by Daniel Harding for Woman and Home