My first chocolate tart recipe ‘Chocolate Tart In A Secret Garden (I)’ was posted more than three years ago. I swore back then that I will try to make another chocolate tart recipe, one that has a much much better chocolate filling. I wasn’t very satisfied with that recipe back then because the chocolate custard was baked, so it wasn’t the chilled type that I prefer. I was craving for a filling that could melt in my mouth, one which would feel neither too greasy nor too dense – a nice sinful dessert to enjoy after a meal.
So here I am again, three years later, with a second recipe to fulfil my wish and craving back then. This recipe is super lovely, because the chocolate filling is yummy delicious without being overwhelming, and I added in a hint of tarty home-made blackberry jam which helped to make this tart even more appetising than any other I’ve ever tasted before. The jam helps to neutralise the sweetness in the chocolate which allows one to continue eating the tart without getting too tired or overwhelmed by its sweetness. You can also use raspberry for a slightly tartier flavour, which was what I would have preferred but alas I couldn’t find raspberry at this time of the year so blackberry it’s got to be.
Love this so much. I am definitely going to make more of this next year!
Ingredients: (Tart Pastry)
- Egg yolk: 3
- Vanilla seeds: from 1 pod
- Plain flour: 250g
- Icing sugar: 50g
- Unsalted butter: 125g
Method: (Tart Pastry)
- Beat egg yolks and vanilla seeds in a mixer till light and creamy.
- Sieve plain flour and icing sugar into a mixing bowl.
- Rub butter into flour mixture.
- Gently combine egg mixture with flour mixture. Knead to form dough.
- Place in cling wrap and chill for 1 hr.
- Preheat oven at 180 degrees Celsius.
- Remove dough from fridge. Leave to room temperature.
- Roll out to 3mm thick. Line a 25-cm pastry tin with pastry dough, carefully kneading dough into sides of tin and pushing the dough upwards till it is a few mm above the tin.
- Blind bake for 12min.
- Remove blind baking weights and bake another 10min till golden brown.
- Leave to cool for 10 min.
Ingredients: (Blackberry jam)
- Fresh blackberries: 1 punnet
- Sugar: 2 tbsp
Method: (Blackberry jam)
- Heat 3/4 of blackberries and sugar in a saucepan.
- Crush blackberries and stir to dissolve sugar. Simmer for 15min till thickened.
- Set aside to cool.
- Spoon onto tart base, spreading it out evenly.
Ingredients: (Chocolate Filling)
- Heavy cream: 400ml
- Milo powder: 1 cup
- Dark chocolate buttons (70% cocoa, optional): 350g, chopped
- Unsalted butter: 2 tbsp
Method: (Chocolate Filling)
- Bring to boil heavy cream and milo powder together in a saucepan. Simmer and dissolve lumps.
- In a separate bowl, combine chocolate buttons and butter.
- Pour boiling cream over strainer into bowl with chocolate and butter.
- Stir till smooth. Pour mixture into tart till a few mm away from tart rim.
- Chill in fridge for 4hrs.
- Garnish with remaining blackberries before serving.
I experimented a bit and split up the chocolate mixture into 2 portions to cook, such that the blackberry jam is at the center of the chocolate instead of right at the bottom. This definitely takes a lot more effort (and time) to complete, and I’m actually not sure if it’s worth the effort at all. Nevertheless it was fun experimenting with it and I had a great time doing it and seeing the final yummy results!
You can easily replace blackberries with raspberries or strawberries, depending on what your preference is or what’s available in the market.
1 25-cm tart (about 8 dessert slices)