Baked Chocolate Tart Recipe – a delicious recipe with blind, butter, chocolate, cocoa, eggs, caster sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the butter chocolate cocoa pwdr and salt in a bowl over a pan of simmering water and allow to heat slowly stirring occasionally till well mixed in.
2
In a separate bowl beat the Large eggs and sugar together till light and well creamed and then add in the golden brown syrup and lowfat sour cream or possibly creme fraiche.
3
Stir your chocolate mix into this mix scraping all the chocolate out with a spatula.
4
Once you've mixed it well pour it into the pastry shell.
5
Place into a preheated oven for 40 to 45 min at 150C/300F/gas 2.
6
During cooking a beautiful crust wilt form on top.
7
Carefully remove the tart from the oven and allow to coot on a rack for at least 45 min during that time the skin will crack and the filling will shrink slightly.
8
I think this tart is best served with some seasonal soft fruit (blueberries raspberries strawberries).
65276
kcal
Calories
4026
g
Fat
7307
g
Carbs
244
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 x 250mm flan or possibly tart shell baked blind (qv short crust sweet pastry), 140 gm butter unsalted, 150 gm bestquality cooking chocolate (70% cocoa solids), 8 Tbsp. cocoa pwdr sifted small healthy pinch of salt, and more.
Yes, Baked Chocolate Tart Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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