Chocolate tarts don't have to be difficult - this super easy chocolate tart involves straightforward shortcrust pastry and a super simple chocolate filling. It's warm, too, and is particularly tasty when served fresh out of the oven!
- 500g shortcrust pastry, homemade or shop-bought
- 100g each milk and dark chocolate
- 4 eggs
- 100g golden caster sugar
- 50g plain flour
- 75g melted butter
- Pinch of salt
Roll out the pastry to the thickness of a 20p piece and then roll back onto your rolling pin. Roll the pastry over a springform tart tin, then press into the corners of the tin using your fingers. There will be some overhang. Press with the prongs of a fork. Line with greaseproof paper and add baking beans, then bake at 180C for around 15 minutes. Remove the paper and beans and bake for a further 5 minutes.
Melt the chocolate, butter and sugar together over a pan of simmering water. Once melted and smooth, leave to cool for a little while. Whisk the eggs and gradually add to the chocolate mix. Once added, sift in the flour and stir well. Put the case onto a tray and put it back into a preheated 160C oven. Pull the oven shelf out a little, then carefully pour in the chocolate mix.
Push the tray gently back in, then bake the tart for 8-10 minutes or until just set in the middle. Remove the excess pasty. Once set, take out of the oven and leave to chill for 5-10 minutes or until you can take it out of the tin. Sprinkle with cocoa or icing sugar to serve.