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. The reason I called it double was that I used both chocolate and cocoa powder. To me, chocolate has to be dark and bitter. Anything over 70% cocoa solids works for me. And even darker is OK. I also always buy the best I can afford. There is no point in baking with cheap chocolate. I love Lindt and they even do a sugar free option which is great. When it comes to cocoa powder I also recommend using the best quality. I buy catering pack sizes from Nomu which lasts me ages. We don’t get dark or Dutch press cocoa here so I buy the best and use it across all recipes, no matter what they call for.
Double Chocolate Tart
Ingredients
- 1 tart shell, baked blind in a spring form tin
- 140 g unsalted butter
- 150 g best quality chocolate
- 120 mls cocoa powder
- 1 pinch fine salt
- 4 eggs
- 200 g fructose
- 45 mls honey
- 45 mls crème fraîche
Method
- 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 fructose 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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If I could go back in time I would give you my recipe for the tart shell in the recipe itself. And I would take better photographs. This one was taken on my butcher’s block and you can clearly see the edge of it. And I left the tart on the base. So unforgivable and unforgiving. But the tart was good so please don’t let the photograph dissuade you from making it.
Yikes … 4 eggs; not for my hubby’s cholestrol, but it looks wickedly divine.
Dave is complaining about his weight – but, he had two slices last night!