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This decadent and delicious chocolate tart is perfect as a dinner party dessert. Served up as individual portion, each with a scoop of homemade vanilla ice-cream and salted peanuts.
for the shortcrust pastry click here
for the filling
400g plain chocolate, broken up
8 tablespoons double cream
a handful of chopped salted or dry roasted peanuts
leftover chocolate filling
homemade vanilla icecream
Roll the pastry out nice and thin so it can go crisp. Line individual tart moulds with it and trim off the edges, making sure to prick the bottom with a fork. Lay heat proof clingfilm or parchment on top and then fill to the brim with rice/baking beans or dried marrowfat peas. Bake at 180oC for 10 minutes blind and then remove the clingfilm or parchment if using and bake for a further 10-15 minutes until nice and crisp. Cool on a wire rack and then crack on with the filling.
Make the chocolate ganache, put the chocolate, cream and butter into a heatproof bowl and place over a pan of gently boiling water for 7–8 minutes, stirring to combine once melted. It’s quite nice to add a little sea salt to this mixture.
Spoon the ganache mix into the cooled tart cases and top with the chopped peanuts. Chill for 30 minutes to an hour, then serve on a plate with a good scoop of vanilla ice cream.