Chocolate tart
1 hour 15 minutes
Preparation time
45 minutes
Cooking time
12 serves


Chocolate shortcrust pastry

250 g butter

215 g caster sugar

2 eggs

475 g plain flour

40 g cocoa

Pinch of salt


4 egg yolks

1 tbsp custard powder

5 tbsp caster sugar

200 g dark chocolate, chopped

450 ml cream

50 ml milk


Chocolate shortcrust pastry

  1. In a freestanding mixer with paddle attachment, cream butter and sugar until pale and fluffy.
  2. Add eggs, one at a time, mixing to combine.
  3. Sift together flour, cocoa and salt. Add to the mixer and mix on low speed until just combined.
  4. Wrap in cling wrap and leave to rest for at least half an hour in the refrigerator.

Chocolate tart

  1. Roll pastry to approximately 3 mm and line a 30 cm rectangular flan tin. Chill in the refrigerator for 30 minutes.
  2. Preheat oven on Intensive Bake at 160°C with baking tray positioned on shelf position 1.
  3. Combine the yolks, custard powder and sugar in a saucepan. Add the chocolate, cream and milk and place over low heat, Induction setting 2. Whisk for five minutes or until chocolate melts and mixture is smooth. Remove from heat.
  4. Pour mixture into pastry case and bake for approximately 45 minutes, or until set.
  5. Remove from the oven, set aside to cool then place into the refrigerator to firm.
  6. Cut into individual portions, dust with icing sugar and serve at room temperature with seasonal berries and whipped cream.


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