Chocolate Tart with Crème Fraiche

Chocolate Tart

If you are a chocolate addict, you will love this tart. It's blessedly quick and simple to make and will be even better if you make your own pastry, rolling it thinly and pre-baking to a crisp before you add the luscious filling. Don't be alarmed by the short cooking time. It continues to cook as it cools and sets firm with the merest fudgey wobble. The lemony tang of crème fraiche or Greek yoghurt offsets the rich chocolate to a T.

Boil the kettle. Break off and discard the ridge round the top of the pastry case and place on a baking sheet - this makes it look more homemade. Put egg yolks, whole egg and caster sugar in the bowl of an electric mixer and beat vigorously until thick and fluffy. Half fill a pan with boiling water, place a bowl over the top. Break up the chocolate and cut the butter into pieces and melt together in the bowl, stirring until smooth. Remove the bowl and leave the chocolate to cool for 10 minutes. Pour the chocolate onto the egg mixture beating the two together then pour into the pastry case, going right up to the lip. Bake for 8 minutes then leave to cool. Carefully lift the tart out of the tin onto a plate and serve with crème fraiche.

Serves 4-6

Prep: 10 mins

Cook: 15 mins



20cm pre-cooked short crust pastry case

2 large egg yolks

1 large whole egg

50g caster sugar

75g butter

100g dark chocolate (70% cocoa solids)

crème fraiche to serve