How to make a Dark Chocolate Tart.
For the Base:
- 28 Oreo Cookies.
- 50g/ 2oz Dark Chocolate (min. 70% cocoa solids)
- 50g/ 2oz Soft Unsalted Butter
- 1/2 of Teaspoon of Salt.
For the Filling:
- 100g/ 4oz dark chocolate (min 70%), finely chopped. ( I put the chocolate in a freezer bag and then hit it with a rolling pin).
- 25g/ 1oz Cornflour.
- 60ml/ 2floz of Full Fat Milk.
- 500ml/ 16 floz of Double Cream
- 50g/ 2oz of Cocoa Powder.
- 2 Teaspoons Instant Espresso Powder, you can just use strong coffee powder.
- 75g/ 2.5oz of White Sugar
- 1 teaspoon Vanilla Extract / Essense.
- 2 Teaspoons Olive Oil
- 1/2 Teaspoon of Salt.
For this recipe you will need 1 x 23cm / 10in deep-sided (approx. 5cm / 2in deep), loose-bottomed flan tin.
- First we need to make the base.
- EITHER, break the biscuits into pieces and drop them into the bowl of a food processor.
- Then do the same with the chocolate, then blitz them together until you have crumbs.
- Add the butter and salt, and blitz again until the mixture starts to clump together.
- OR, if you’re doing this by hand, bash the biscuits in a freezer bag until they form crumbs.
- The put the chocolate in another freezer bag and bash with a rolling pin until they are tiny pieces.
- Melt the butter.
- Then mix everything, along with the salt, in a large bowl with a wooden spoon.
- Which ever way you do the base, you will end up with the same result.
- Next press the base mixture into your tart tin and gently press down on the bottom and up the sides of the tin with your hands or the back of a spoon, so it is smooth.
- Next put into the fridge to chill and harden for 2 hours.
FOR THE FILLING:
- Finely chop the chocolate.
- Put the cornflour into a cup and whisk in the milk until smooth.
- Next pour the cream into a large saucepan.
- Add the finely chopped chocolate, and the sieved cocoa. espresso or instant coffee powder, sugar, vanilla extract, olive oil and salt.
- Place the saucepan over a medium to low heat and stir gently so the mixture becomes smooth.
- Take the saucepan of the heat and whisk in the cornflour/ milk mixture until it, too, is smoothly incorporated.
- Then put the pan back on a low heat.
- With a wooden spoon, keep stirring until the mixture thickens, which it will do around the 10-minute mark, but be prepared for it to take a few minutes more or less.
- Take the pan off the heat every so often, still stirring, so that everything melds together, without the cream coming to a boil.
- When ready, it should be thick enough to coat the back of a wooden spoon without slipping off.
- Now pour the mixture into a bowl, lay a piece of baking paper over the top of the mixture, this will stop a skin forming.
- Place in a fridge for 15 minutes, just to cool it down a little.
- After the 15 mins the mixture will still be warm, but will be the right temperature to coat the base without melting it.
- Pour the filling mixture into the base and smooth over with a rubber spatula.
- Now place in a fridge for several hours or overnight.
- 10 minutes before serving, remove from the tart tin and place on a serving plate.
- Serve small slices as it is a very rich and sweet treat.
This chocolate tart is gorgeous with whipped cream or your favourite ice cream.