This indulgent chocolate tart recipe is distinctive due to its 'chuao' chocolate filling. Chuao cocoa is amongst the finest in the world, hailing from Venezuela and providing a fine, delicate flavour. This chocolate tart from Shay Cooper requires 24 hours resting so make sure you start it in plenty of time
Method
1.
To make the pastry base, take the butter at room temperature and mix with the sugar. Add the flour and rub the ingredients together until crumb-like
2.
Create a well in centre of the mix and crack the eggs into it. Slowly work the eggs into the mixture until it forms a smooth dough. Wrap in clingfilm and leave to rest in fridge for 24 hours
3.
Once rested, roll out on a cold surface to a thickness of 4mm and line a 20cm diameter tart case with it. Leave to chill in a fridge for a further 2 hours
4.
Heat the oven to 170°C/Gas mark 3. Add the baking beans to the tart and blind bake the case in the oven for 20 minutes
5.
Remove the baking beans and cook for another 15 minutes with the surface exposed until pastry is crisp
6.
Now make the tart filling. Heat up the milk and cream in a pan and pour over the chocolate. Mix until the chocolate has melted
7.
Gently work the eggs into the chocolate mix until it is completely smooth
8.
Pour the tart mix into the tart case and bake in an oven for 45 minutes at 90°C/lowest Gas mark your oven will go to. Allow to rest and serve at room temperature
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