chocolate tart-baked

steve bennett

steve bennett

12th January 2012
steve bennett

chocolate tart-baked

this makes quite a firm ganache tart, with a baked feel, can be flavoured according to preference of alcohol- grand marnier, baileys, liquers, brandy, rum etc


  • 450g dark, bitter chocolate (A)
  • 150g unsalted butter, diced (A)
  • 6 eggs (B)
  • 2 egg yolks (B)
  • 175g caster sugar (B)
  • 180g double cream (C)
  • 4tbsp rum, or other alcohol (C)


melt (A) in a double boiler or in a bowl over simmering water.
meanwhile whisk (B) together til creamy and fluffy.
whip (C) to ribbon stage.
fold the slightly cooled (A) into (B), then finally fold in (C).
pour into your blind baked tart case, and cook for 10-15 minutes @150C, or until the filling has 3/4 set.
turn off the oven, and leave for a further 20 minutes.
remove from oven, and allow to set at room temperature.
best served at room temp.

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