This decadent and utterly delicious chocolate tart is the only one you will ever need. I’ve added pine nuts to break the intense chocolate and add delicious nutty flavour and texture. Make this at an occasion you really want to impress.
The recipe comes from my second cookbook Sweet and the chocolate filling part was given to be a foodie friend I met on social media. Almay Jordaan, one of the first people I met on Twitter, gave me her recipe for a chocolate tart. I have enjoyed following her food life in Melbourne, Australia, where she and her sommelier husband have their own wine bar and kitchen called Neighbourhood Wine. It will be one of the first places I visit if I ever make it back to Melbourne. Almay hails from De Doorns in the Western Cape and studied at Spier (Institute of Culinary Arts).
The tart is a cross between a chocolate frangipane and a ganache tart, and is utterly decadent. I added the toasted pine nuts to Almay’s recipe in which she recommends adding pears or almonds. I also kept to my own favourite recipe for my perefect pastry because it’s excellent and has almonds in it. You can either make individual tart shells or one larger one. Serve the tart with a generous pour of cream.
Recipe – Makes one tart – from ‘Sweet’ – published by Penguin Random House
- 125 g butter
- 90 g castor sugar1 large free-range egg
- 200 g cake flour
- 50 g almond flour
Chocolate pine nut Filling
- 225 g dark chocolate
- (70% cocoa)
- 115 g butter, room temperature
- 115 g castor sugar
- 3 free-range eggs,
- room temperature
- 200 g cake flour or
- 115 g ground almonds
- 150 g toasted pine nuts
For the pastry, put the butter and castor sugar into the bowl of a food processor and pulse until smooth. Add the egg and pulse again. Add both flours and very briefly process just until the mixture forms a soft dough. Tip this out onto a floured surface and gently knead into a ball. Wrap in clingfilm and chill in the fridge for 20–30 minutes.
Preheat the oven to 180 °C. Grease a 23 – 26cmcm tart tin and Roll the pastry out on a floured surface to about 5-mm thick. Line the tart tin with the pastry, ensuring the sides are covered as well. Prick the surface of the base of the pastry shell with a fork, then line the pastry with a piece of baking paper and fill with rice, dried beans or baking weights. Bake for 10 minutes, then take out of the oven, remove the paper and weights, and return to the oven for a further 8–10 minutes until just starting to turn golden-brown. Remove and leave to cool briefly. This can be made in advance.
While the pastry shells are blind-baking, make the chocolate filling.
For the filling, melt the chocolate in a double-boiler on the stove-top or in a microwave, then set aside.
Cream the butter and castor sugar together until light and fluffy, then add the eggs one by one, alternating with the cake flour or ground almonds until all is mixed. This will prevent the mixture from splitting. Beat in the melted chocolate and stir through the pine nuts.
Spoon the mixture into the pastry case and bake for 20 minutes.
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