Jump to Main ContentJump to Primary Navigation
Top

How To Make a Chocolate Tart

tart.png

Sometimes, only true decadence will cut the mustard. Forget the diet and revel in some luxury once in a while.

Top Belfast chef Nick Price, owner and head chef at Nick's Warehouse in the city's Cathedral Quarter, gives us his guide to making the ultimate chocolate tart.

www.nickswarehouse.co.uk

Ingredients:

850g butter

250g icing sugar

2 large eggs

7 normal eggs

650 g plain flour

900g dark chocolate [at least 60% cocoa solids]

180 g Sugar

Baking beans (not baked beans!)

90ml whipping cream

25cm tart tin

Foil

Method:

Sable Pastry:

1. In the bowl of a mixer, cream 250g butter and the icing sugar. Next add the 2 large eggs and finally the flour. Run the machine until you have a smooth dough.

2. Remove the dough from the bowl and wrap in clingfilm. Refridgerate for at least an hour before use.

3. Roll it out, use lots of flour; always leave a good lip or spare pastry round the edge of the tin to allow for shrinkage.

4. This tart recipe calls for a blind baked 25cm tart case, so line your case and push a fork down along the rim - not too hard - just to make an indentation.

5. Now line with foil and fill with baking beans and cook at 150c for about 20 mins.

6. Remove the beans, paint the bottom of the tart with eggwash [1 egg, 100ml milk whisked up] and back into the oven for 5 to 10 minutes, to ensure the base is well cooked.

Chocolate filling:

1. Melt the dark chocolate, and the remaining 600g of butter together in a bowl, over simmering water.

2. Whisk 6 normal eggs and 180g sugar together.

3. Fold in the melted butter and chocolate mixture. Incorporate well and pour into the pastry case.

4. Bake at 160c for 15 mins or until just set.

5. Allow to cool for at least an hour and serve with fresh raspberries and whipped cream.

Recipe is taken from The Accidental Chef - The Nick's Warehouse Cookbook, available from the restaurant.

Image: Rex

Related

615x330_scallops.jpg

How to make the perfect scallops

kebabs.jpg

How to make lamb mince kebabs

Black Madzik 12.jpg

How to make a squid ink cocktail

Comments

More

Someone has invented beer based on your DNA, to ensure you like it

We already do like it, though

by Gary Ogden
23 Mar 2017

Richard Osman has put Jaffa Cakes in his World Cup of Biscuits

He's blown the debate wide open again

by Gary Ogden
23 Mar 2017

Easter even caters for Buckfast lovers now

Sounds like they're racking up orders

by Matt Tate
22 Mar 2017

Tesco is axing a load of beer brands because of Brexit

Thanks everybody

by Gary Ogden
22 Mar 2017

This shop sells Liquorice Allsort and Chocolate Orange sandwiches

Is this really a thing?

by Alex Finnis
21 Mar 2017

Cry into your caviar: Waitrose is making it harder to get free coffee

What on earth would the Queen think?

by Gary Ogden
21 Mar 2017

Heineken are launching an alcohol-free lager

They say it'll be the best-tasting on the market

by Gary Ogden
20 Mar 2017

2017's worst news yet: Wetherspoon's prices are increasing

You've gone too far this time, world

by Gary Ogden
13 Mar 2017

Giant Kinder Eggs have arrived in time for Easter

And yes, you still get a toy

by Matt Tate
09 Mar 2017

'Reverse searing' is apparently the best way to cook a steak

You're going to want to try this

by Matt Tate
09 Mar 2017