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Warm Chocolate Tarts Recipe
These impressive individual tarts can be prepared ahead, in this way, they only take 10 minutes to finish.
They can be baked ahead and re-heated, but they won't be so light.
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For 4 indivudual tarts:
- ½ a batch of Pate Sucrée (q.v.), with the zest from an orange added
- 3 medium Egg Yolks (freeze the whites for another time)
- 1 oz/30gr Caster Sugar
- 4 oz/120gr Unsalted Butter
- 5 oz/150gr good Dark Chocolate - use the one with the highest cocoa solids; Bournville is satisfactory, some supermarket brands are cheaper and better
- 1 Egg White
- A pinch of Salt
- A sprinkling of Icing Sugar to decorate (optional)
Equipment: 4 individual tart tins, loose-bottomed if possible
- Pre-heat the oven to 180ºC/350ºF/Gas 4.
- Line the tart tins with the pastry, pierce the base all over with a fork, then 'bake blind' (q.v. see our Encyclopaedia section) for five minutes, carefully remove the foil and filling and cook uncovered for a further 5 minutes.
- Leave to cool.
- For the chocolate filling - break the chocolate into pieces and melt with the butter in a bain marie. Remove from the heat and cool slightly.
- While the chocolate is melting, whisk the egg yolks and caster sugar with 2 tablespoons (30ml) of water, in a big bowl, until pale and fluffy.
- Combine the chocolate and egg yolk mixtures and mix well.
- The recipe can be prepared a few hours ahead up to this point. If doing so, leave the chocolate mixture at room temperature, so the mixture doesn"t solidify. You will need your oven on the same temperature as above.
- Whisk the egg white with a pinch of salt, until stiff.
- Fold this into the chocolate mixture.
- Bake for 6 minutes until slightly-set.
To serve - unmould, place the tarts on plates then dust with icing sugar and pour a little coulis (q.v.) on one side and double cream or crème fraiche on the other.