Velvety chocolate tart

Name: Velvety chocolate tart
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8
Ingredients: 200 ml Essential Double Cream; 2 tbsp caster sugar; 150 g Belgian dark chocolate (54% cocoa solids); 40 g Essential Unsalted Butter, cubed; 5 tbsp Hotel Chocolat Velvetised Chocolate Cream; 215 g Cooks’ Ingredients Sweet Pastry Case

This grown-up pud is rich, decadent and easy as pie. Just the thing for the upcoming party season.

4.5 out of 5 stars(5) Rate this recipe

Vegetarian

Serves8
CourseDessert
Prepare10 mins
Cook5 mins
Total time15 mins
Pluschilling

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Ingredients

200ml Essential Double Cream
2 tbsp caster sugar
150g Belgian dark chocolate (54% cocoa solids)
40g Essential Unsalted Butter, cubed
5 tbsp Hotel Chocolat Velvetised Chocolate Cream
215g Cooks’ Ingredients Sweet Pastry Case

Method

Put the cream, sugar and a pinch of salt in a saucepan over a low heat. Warm, stirring often, until the sugar has dissolved. Raise the temperature until the cream is just steaming, then take off the heat.
Meanwhile, use a vegetable peeler or sharp knife to shave a few shards of the chocolate for the topping and set aside. Finely chop the rest of the chocolate and add with the butter to the pan of hot cream, then stir until melted and combined.
Stir in the velvetised cream until combined, then pour into the tart case. Allow to cool to room temperature, then chill for 2 hours before serving scattered with the chocolate shards. Alternatively, you can make the tart in advance and chill overnight, in which case remove from the fridge 1 hour before serving.