Recipe For Double Chocolate Tart

I love anything and everything to do with chocolate. So, the challenge fell into my hands to bake another tart using my new spring form tin. And I made a double chocolate tart.

Double Chocolate Tart
Double Chocolate Tart
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Double Chocolate Tart

Recipe For: Dessert
All Rights Reserved: an original recipe from Lavender and Lime


  • 1 tart shell, baked blind in a spring form tin
  • 140 g unsalted butter
  • 150 g best quality chocolate
  • 120 mls cocoa powder
  • pinch of salt
  • 4 eggs
  • 200 g castor sugar I used fructose
  • 45 mls honey
  • 45 mls crème fraîche


  • Preheat the oven to 150° Celsius
  • place the butter and chocolate over a bain-marie
  • sift in the cocoa and the salt
  • allow to melt over a low heat, stirring occasionally
  • beat the eggs, add the caster sugar and beat until light and fluffy
  • add the honey and the crème fraîche and mix together
  • stir in the chocolate mixture and mix well
  • pour the chocolate mix into the pastry shell
  • bake for 40 minutes and allow to cool before removing the tin

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