Molten chocolate tart

  • Dessert
  • medium
  • 10
  • 1 hour 15 minutes, plus 2 hours resting time

PT1H15M

PT2H

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Ingredients

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Imperial

Chocolate pastry casing

  • 180g of icing sugar, plus extra for dusting
  • 300g of unsalted butter, room temperature
  • 2g of salt
  • 2 eggs
  • 30g of cacao powder, plus extra for dusting
  • 450g of plain flour
  • 60g of almond flour

Feuilletine base

  • 75g of dark chocolate, 67% cocoa solids or Manjari
  • 150g of pecan praline
  • 150g of feuilletine

Salted caramel

  • 100g of caster sugar
  • 120g of double cream
  • 30g of salted butter

Chocolate cremeux

  • 250g of double cream
  • 45g of caster sugar
  • 125g of eggs
  • 150g of dark chocolate, Emily uses Manjari

Chocolate filling

  • 200g of dark chocolate, Emily uses Manjari
  • 200g of unsalted butter
  • 4 eggs, separated into yolks and whites
  • 15g of caster sugar
  • 150g of brown sugar
  • 50g of plain flour, sifted
1

Begin by making the pastry. Place the butter, salt and icing sugar into a stand mixer and beat until homogenised together. Next beat in the eggs, then finally the flour, almond flour and cacao powder. Once together, tip onto the surface and knead into a smooth dough. Wrap in clingfilm and leave to rest in the fridge for 2 hours

  • 300g of unsalted butter, room temperature
  • 2g of salt
  • 180g of icing sugar, plus extra for dusting
  • 2 eggs
  • 30g of cacao powder, plus extra for dusting
  • 450g of plain flour
  • 60g of almond flour
2

To make the feuilletine base, melt the chocolate in a heatproof bowl set over a pan of simmering water (ensuring the base of the bowl does not touch the water). Once melted, delicately mix in the rest of the ingredients. Set aside

  • 75g of dark chocolate, 67% cocoa solids or Manjari
  • 150g of pecan praline
  • 150g of feuilletine
3

To make the salted caramel, melt the sugar in a large pan until golden in colour – it is important you don’t stir the sugar; swirl the pan if you need to. Gently heat the cream, then whisk it into the caramel until smooth. Stir in the salted butter then leave to cool

  • 30g of salted butter
  • 120g of double cream
  • 100g of caster sugar
4

To make the chocolate cremeux, place the sugar and cream in a pan and heat to dissolve the sugar. Pour the warm cream over the chocolate to melt it, then whisk in the egg. Transfer to a piping bag

  • 250g of double cream
  • 45g of caster sugar
  • 125g of eggs
  • 150g of dark chocolate, Emily uses Manjari
5

To make the chocolate filling, melt the chocolate and butter in a heatproof bowl set over a pan of simmering water (ensuring the base of the bowl does not touch the water), then leave to cool to room temperature

6

Use an electric whisk or stand mixer to whisk the egg whites to stiff peaks, then whisk in the caster sugar

  • 4 egg whites
  • 15g of caster sugar
7

Once the chocolate and butter mixture is at room temperature add the yolks, brown sugar, sifted flour and 75g of the salted caramel made earlier. Stir to incorporate, then delicately fold in the whisked egg whites, keeping as much air in the egg whites as possible. Transfer to a piping bag

  • 4 egg yolks
  • 75g salted caramel
  • 150g of brown sugar
  • 50g of plain flour, sifted
8

Once the pastry has rested, preheat an oven to 180°C/gas mark 4. Roll the pastry out to about 3mm thick and carefully line 10cm tart cases or rings (you can work in batches if you don’t have 10 cases). Line the pastry with greaseproof paper or tin foil and add baking beans. Blind bake for 5 minutes

9

Turn the oven down to 90°C. Add a thin layer of feuilletine base to each tart case (removing the beans and paper first), then pipe in the chocolate cremeux two-thirds up the way of the tartlets. Bake at this low temperature for 20 minutes. Remove from the oven and turn the oven up to 180°C/gas mark 4

10

Leave the tarts to cool down to room temperature, then pipe the salted caramel chocolate filling into them until full. Bake for a final 5–6 minutes

11

​​Serve the tarts warm with a dusting of icing sugar and cacao powder

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