Baking · serves 2

Chocolate Tart

A ganache filling that needs no baking. The pastry is the only real work.

70 min A proper cook Vegetarian

Ingredients

  • Pastry: 1.5 cups maida, 120g cold butter, 1/2 cup icing sugar, 3 tbsp cocoa, 1 egg yolk
  • Filling: 300g dark chocolate, 1.5 cups cream, 2 tbsp butter, pinch of salt

Method

  1. Pastry: rub butter into flour, icing sugar and cocoa, bind with the yolk, chill 1 hour.
  2. Line the tin, chill, blind bake at 180°C for 20 minutes with weights, 8 without. Cool completely.
  3. Ganache: heat the cream until it just steams, pour over finely chopped chocolate, wait 2 minutes untouched.
  4. Stir from the centre outwards in small circles until glossy. Stirring wildly from the start splits it.
  5. Butter and salt stirred in, then pour into the cool case.
  6. Set at room temperature for 3 hours, not in the fridge — chilling makes ganache dull and hard. Salt flakes on top.

Questions people ask about Chocolate Tart

How long does Chocolate Tart take?

About 70 minutes from starting to sitting down, and it is a proper cook. A good part of that is unattended, so you can get on with something else once it is going.

What can I use instead of maida in Chocolate Tart?

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Can I make Chocolate Tart ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Chocolate Tart vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Chocolate Tart?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Chocolate Tart?

On its own, warm, with tea or coffee. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

Don't know what to cook? Let it decide →

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