Dark Chocolate Tart Recipe
Dark Chocolate Tart Recipe - The perfect chocolate tart, serve as a dessert or as a treat with a cup of tea or coffee, its very rich so only a small slice will be needed but cover with fresh cream or ice cream, naughty but very, very nice.
The Spanish themselves are not really big on desserts but this recipe is too good to leave out of our collection.
You will need 1 x 23cm / 10in deep-sided (approx. 5cm / 2in deep), loose-bottomed flan tin.
Ingredients for the Base
28 Oreo Cookies
50g, 2oz Dark Chocolate (min. 70% cocoa solids)
50g, 2oz Soft Unsalted Butter
1/2 of Tsp of Salt
For the Filling.
100g, 4oz dark chocolate (min 70%), finely chopped or put the chocolate in a freezer bag and hit it with a rolling pin
25g, 1oz Cornflour.
60ml. 2 fl oz of Full Fat Milk
500ml, 16 fl oz of Double Cream
50g, 2oz of Cocoa Powder
2 Teaspoons Instant Espresso Powder or strong coffee powder
75g, 2.5oz of White Sugar
1 Tsp Vanilla Extract/Essence
2 Tsp Olive Oil
1/2 Teaspoon of Salt
Method
Make the Base
Break the biscuits into pieces and drop them into the bowl of a food processor add the chocolate and mix until you have crumbs.
Add the butter and salt, and mix again until the mixture starts to clump together.
If you’re doing this by hand, bash the biscuits in a freezer bag until they form crumbs, put the chocolate in another freezer bag and bash with a rolling pin until they are tiny pieces.
Melt the butter. Then mix everything, along with the salt, in a large bowl with a wooden spoon.
Press the base mixture into your tart tin and gently press down on the bottom and up the sides of the tin with your hands or the back of a spoon.
Chill in the fridge to harden for 2 hours.
For the Filling
Finely chop the chocolate.
Put the cornflour and milk in a cup and whisk until smooth.
Pour the cream into a large saucepan. Add the finely chopped chocolate, and the sieved cocoa. espresso or instant coffee powder, sugar, vanilla extract, olive oil and salt.
Place the saucepan over a medium to low heat and stir gently until the mixture becomes smooth.
Take the saucepan of the heat and whisk in the cornflour/ milk mixture, put the saucepan back on a low heat. With a wooden spoon, keep stirring until the mixture thickens, which it will do around the 10-minutes. DO NOT BOIL when the mixture is ready, it should be thick enough to coat the back of a wooden spoon
Pour the mixture into a bowl, lay a piece of baking paper over the top of the mixture, this will stop a skin forming. Place in a fridge for 15 minutes to cool slightly (After the 15 mins the mixture will still be warm, but will be the right temperature to coat the base without melting it).
Pour the filling mixture onto the base and smooth over with a rubber spatula.
Place in the fridge for several hours or overnight.
10 minutes before serving, remove from the tart tin and place on a serving plate. serve with double cream or ice cream.
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