Aside from our sticky toffee pudding, our second most popular dessert by a country mile is our Dark Chocolate Tart served with our homemade peanut butter ice cream. What better way to celebrate world chocolate day than share our Chocolate Tart recipe with you.
Dark Chocolate Pie
Short Crust Pastry
- 100g/3½oz Plain flour
- 50g/1¾oz Icing sugar
- 50g/1¾oz Diced butter, cold
- 1 Large free-range egg yolk
- 1 tbsp cold water
- 100g/3½oz Butter
- 150g/5½oz Plain Barry Callebaut chocolate chips
- 150g/5½oz Golden caster sugar
- 75g/3oz Plain flour
- 6 Medium free-range eggs
Method – for the pastry
- Place the flour and icing sugar in a large bowl and rub in the butter with fingertips until the mixture becomes like light breadcrumbs.
- Add the egg yolk and water to the breadcrumbs until it forms a firm dough. Wrap the dough in cling film and leave to rest in the fridge for about ½ hour.
- Preheat the oven to 200C/400F/Gas 6 (180C fan). Dust your surface with flour, then roll out the pastry as thinly as you can to a circle – just over an inch larger than your flan tin. Line the tin with pastry. Leave to chill in the fridge for ¼ hour.
- Prick the base of the pastry with a fork and line the pastry case with a circle of baking paper and fill with baking beans (or if you don’t have any just put another layer of baking paper over the top if the flan case).
- Bake the pastry for 10 minutes until lightly golden with the baking beans or parchment, remove the paper and beans and return the tart to the oven to cook for a further 5-7 minutes, or until pale golden-brown and dried out.
Method – for the filling
Place the flour and icing sugar in a large bowl and rub in the butter with fingertips until the mixture becomes like light breadcrumbs.
- Melt the butter in a pan over a low heat, then add the chocolate and stir until melted and smooth. Remove from the hob and stir in the sugar and flour. Beat in the eggs individually.
- Put the pastry case on a baking tray. Pour the mixture into the pastry case, filling it right to the top and place in the oven. Bake for 10-12 minutes, firm around the edges and slightly wobbly in the middle.
- Remove from the oven and cool. Sprinkle around the plate a few edible petals, rose petals would be perfect and a scoop of your favourite ice cream!
We always use Barry Callebaut chocolate, it is kind of local, because based in Banbury is the UK’s main high-quality chocolate manufacturer. Banbury is one of 55 Barry Callebaut factories worldwide and Banbury contributes to an eye-watering 1.9 million tonnes of chocolate manufactured by this company across the globe.
Last year Barry Callebaut introduced the fourth type in chocolate ‘ruby’ next to dark, milk, and white. The pink chocolate has a berry-fruitiness and luscious smoothness. Ruby chocolate is made from the ruby cocoa bean; no berries or colours or flavourings are added! We are going to have a play with this next week and see what lovely summery delights Jo the Chef can cook up with the ‘pink’ chocolate!
About The Kitchen
The Kitchen is entirely independent… and proud of it. We only select, prepare and serve you the absolute best food and drink we can source; mainly from local food heroes; some from our own Kitchen garden. Everything is freshly prepared here, in our kitchens, by our amazing chef and his team; from tasty breads and silky-smooth pasta to indulgent ice creams and even our signature chocolates.
The Kitchen is all about food, fun, family and friends; joining together around the table; a foodie heaven full of unctuous, comforting delights and a place for memories to be made.