Baked chocolate tart

Natasha Liviero brings irresistible indulgence to this chocolate-lover’s dessert, combining crisp pastry with silky baked dark chocolate custard and a delicate milk chocolate glaze. Perfect for ending a meal on a sweet note, it’s effortlessly elegant and guaranteed to please.

Photographs: Natasha Liviero

Text: Natasha Liviero

Baked chocolate tart

(Makes 1 x 23cm Tart)

Ingredients pastry case:

10g Cocoa butter, melted (or 1 egg, 10g cream, 5g cocoa powder)

340g flour

50g cocoa powder

180g butter, cold and cubed

100g icing/confectioners sugar

Pinch of salt

45g almond/hazelnut flour

70g whole egg, whisked

Ingredients chocolate custard:

220g 70% dark chocolate, roughly chopped

Pinch of salt

200g cream

90g low-fat milk

50g light brown sugar

55g whole egg, whisked

Ingredients chocolate glaze:

54g cream

8g honey

90g milk chocolate, roughly chopped

4g hot water

Method:

1. Begin the day before with the pastry.

2. Butter/grease a 23cm-wide x 2cm-deep tart ring with butter/baking spray, then set aside on a baking tray lined with a Silpat or baking paper.

3. If you don’t have cocoa butter, prepare an egg wash by whisking together the egg, cream and cocoa powder. Cover and refrigerate until ready to use.

4. Sift the flour and cocoa into a bowl. Add the butter, sugar, salt, and almond/hazelnut flour, and beat at medium speed with a paddle attachment until the mixture resembles sea sand.

5. Add the egg and continue mixing until a smooth dough develops. This will only take a few minutes.

6. Divide the dough in half and freeze one half for later use. Roll out to 3mm thick between two sheets of baking paper, then refrigerate for at least 30 minutes.

7. Remove from the fridge and rest at room temperature until pliable but firm enough to line your tart ring.

8. Line the base and sides of the tart ring and freeze overnight.

9. Set the oven to 165°C. Bake the tart for 20 minutes (no baking beans required).

10. Remove from the oven and allow to rest for 5 minutes before gently brushing the tart all over (inside and out) with melted cocoa butter or the egg wash. The tart must be cool and firm enough to handle, or it will break. Return to the oven and bake for a further 10 minutes.

11. Remove from the oven and cool to room temperature.

12. Drop the oven temperature to 150°C.

13. To prepare the chocolate filling, place the chocolate and salt in a large heatproof bowl. Heat the cream, milk and sugar until simmering.

14. Pour the heated cream mixture over the chocolate and let it rest for 2 minutes, then whisk to combine. Add the egg and continue whisking until thick and glossy, while minimising air bubbles.

15. Pour into the cooled tart case (remove any air bubbles with a toothpick or a kitchen blowtorch) and return to the oven for 15 minutes. The filling will be jiggly in the middle and set around the sides. Cool completely at room temperature - around 2 hours.

16. Prepare the glaze by placing the cream and honey in a medium-sized jug. Heat in the microwave until simmering.

17. Add the chocolate to the jug and let it rest for 2 minutes before whisking to combine.

18. Whisk in the boiling water until smooth, then pour over the surface of the tart.

19. Gently tilt the tart to coat the entire surface, including the sides. Shimmy the tart and remove air bubbles with a toothpick or a kitchen blowtorch.

20. Leave to set for at least 3-4 hours at room temperature (the glaze will firm but not fully set).

21. Decorate with gold leaf or a grating of chocolate around the edges and serve as is or with a dollop of whipped cream.

Notes: *For best results, use high-quality chocolate such as Lindt.

*Best eaten the day it’s made - to make ahead, complete the tart in the morning and serve as dessert in the evening.

*Store leftovers in the fridge - the pastry will soften, and the chocolate filling will firm up, but the flavour will still be good!