Chocolate Tart with Crème Fraiche
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.
Method:
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
Ingredients
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