There’s definitely a posh French word for this other than simply ‘chocolate tart’ but since I am neither posh nor French we’re gonna keep the title of this recipe simple!
Being a pastry chef, I wanted to showcase something else other than cupcakes and layer cakes at these pop up cake stalls I’ve been doing over this summer so that I stand out from the crowd and these chocolate tarts have gone down so well!
The first one of these I took to my cake stall had me a little worried, it sat there uneaten for a couple hours, plenty of people staring at it, lots of “oh wows!” and “it looks so professional!” (Ahem.. well yeah, it should do) but nobody willing to have a slice! One person said to me that they wanted a slice but it seemed “such a shame to have some a ruin the beautiful tart” and walked off! Madness! Surely if you something looks appetising you’d have it haha! I personally didn’t understand this thought process, so much so that out of spite I cut a piece and ate it myself. Soon after that the tart sold out within an hour! I guess since it had been ‘ruined’ everyone felt it was ok to have some… very bizarre in my opinion!
So yes… if you make this for a market or something similar, either don’t decorate it nicely or eat some before you take it and it’ll sell out quickly!
In the video version of this recipe I said this was ‘my recipe’ but it kind of isn’t. This is my former head of pastry’s recipe, James Boswell. I have changed a few bits about this recipe to make it a little sweeter and so the measurements are a little rounder, but yes, not a 100% original recipe from me today, just want to clear that up quickly.
Now we’ve got that little disclaimer out the way let’s get into this recipe!
This recipe is enough for 1x 9 inch pastry case (make your own)
For the filling:
- 200g of whole milk
- 200g of double cream
- 100g of egg yolks
- 75g of caster sugar
- 200g of dark chocolate
- 100g of milk chocolate
- Mix the sugar and egg yolks together until you can’t see the grains of sugar.
- Boil together both the milk and cream, make sure you stir it while heating it up so it doesn’t burn at the bottom.
- Pour half of the hot cream and milk into the yolk mix and stir until combined.
- Pour back into the pan and put on a low heat. Stir continuously to avoid egg cooking the bottom and heat to a temperature of about 82C or until it thickens slightly and coats the back of you spoon or spatula.
- Off the heat, stir the chocolate in until melted and combined and pour straight into your tart case and chill for at least 2 hours.
- Decorate however you wish such as fresh cream, meringue, fresh fruit or chocolate decorations.