Tarte au Chocolat

A lovely rich dessert using Nutella spread as the basis for the filling.


275g Nutella
125g 70 per cent dark chocolate
300ml double cream
450ml milk
3 eggs, lightly beaten
icing sugar
125g butter , at room temperature
90g caster sugar
1 orange, zest
1 egg
250g plain flour

Step 1: MAKING THE PASTRY - This is a sweet pastry I like to flavour with vanilla seeds or orange zest to add a bit of fragrance. First, beat the butter and sugar together in an electric mixer, add orange zest. Then with the machine running add the egg, followed by the flour until you have a crumbly dough. Tip this out onto a floured work surface and bring the dough together. Wrap in clingfilm and chill for 30 minutes.
Step 2: MAKING THE TART CASE - Roll out the pastry using icing sugar to dust your work surface and the pin - this will keep the pastry sweet and nice and brittle. Put a tart ring (about 23cm) on a baking sheet lined with baking parchment or lightly butter a tart tin. Roll the pastry around the pin to lift it over your tart ring or tin. Press the pastry gently into the edges and corners using a ball of excess pastry dipped in icing sugar. Fill any cracks with excess pastry. Leave any overhanging pastry. Line the tart with a piece of parchment and chill it for 20 minutes so it doesn't shrink when you cook it. Heat the oven to 200C/fan 180C/gas 4. Add baking beans or rice and bake it for 15 minutes, then lift out the parchment and beans and cook for a further 5 minutes or until the pastry is dry and a good brown colour. Turn the oven down to 160C/fan 140C/gas 1.
Step 3: MAKING THE FILLING - The filling is very easy, put the Nutella and chocolate in a bowl. Bring the cream and milk to a boil and pour it over, mix everything together with a whisk until you have a smooth liquid. Whisk in the eggs.
Step 4: PUTTING THE TART TOGETHER - Melt a little chocolate and use it to brush the inside of the tart, this will make the pastry leak-proof and stop it from going soggy. The secret to this bit is to brush the tart while it is still warm so the chocolate soaks in and fills any little cracks. Put the tart back on the oven shelf and pour in the filling right up to the top - if you do it in the oven, you won't spill any. Cook for 40 minutes, the tart should still be very wobbly but not liquid. Cool.

| Author: Beth Sachs | Date: 19th November 2009 |


  1. This look fantastic and delicious! gloria

  2. This looks indeed decadent! :)

  3. This looks so sumptuous and creamy! I'm going to try this one at home as soon as my Omaha cosmetic dentistry allows me because I just recently had dental treatments.


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