Shortcrust pastry tart filled with extra-creamy chocolate

This shortcrust tart filled with ultra-creamy chocolate is what you’re looking for if you’re thinking of a dessert perfect to surprise and delight your guests in equal measure. It’s the perfect finale, especially if you love chocolate.

To make the tart base we’ll prepare a sweet shortcrust pastry that turns out great and is very easy to make. But if you prefer, you can also use a sheet of shortcrust pastry or masa brisa of good quality.

You’ll find the chocolate filling is an absolute delight. You’ll need enough willpower not to eat it by the spoonful before filling the tart. It’s hard, I assure you, but you’ll have to resist the temptation—or make it again!

To contrast flavors, which is always a good move, I suggest decorating the tart with fresh cherries or some blueberries. And if you serve each slice with a scoop of vanilla ice cream, you’ll have nailed it!

As you’re probably eager, here’s the recipe for this tempting Shortcrust Tart filled with ultra-creamy chocolate.

Le Creuset ceramic tart dish

Ingredients

For the pastry*:

• 250 g unsalted butter, diced and very cold
• 200 g sifted icing sugar
• 4 free-range egg yolks
• 500 g pastry flour
• 60 ml cold water

*If you want to skip this step, simply use a store-bought refrigerated pastry.

For the filling:

• 80 g unsalted butter
• 300 g 70% dark chocolate chips
• 1 pinch of sea salt
• 112 g defatted cocoa powder, sifted
• 8 large free-range eggs
• 400 g icing sugar
• 120 g golden syrup
• 140 g crème fraîche (sour cream)

For decorating:

• Fresh cherries or blueberries
• Ice cream (vanilla or cream)

Preparation

We prepare the sweet shortcrust pastry

1. Put the diced butter and the sugar in the bowl of the KitchenAid stand mixer and mix with the paddle until the texture is creamy. Add the egg yolks and continue mixing until well incorporated. Add the flour and mix until the texture resembles sand or breadcrumbs. At that point, pour the water into the bowl and continue mixing with the paddle until it’s incorporated.
2. Remove the dough from the bowl, form it into a ball and chill it in the fridge, wrapped in cling film, for at least 30 minutes.
3. After the time has passed, grease the Le Creuset ceramic tart dish and remove the dough ball from the fridge.
4. Lightly dust the marble or work surface with a little flour. Place the dough ball on it and, using a rolling pin, roll the pastry out until its thickness is about half a centimeter.
5. Line the tin with the pastry, pressing into all the fluted edges so it’s well fixed. Trim the excess pastry with a knife.
6. Prick the base of the pastry with a fork. Place baking paper over the pastry and fill with rice, dried chickpeas or ceramic baking beads.
7. Return the tin to the fridge for 30 minutes and preheat the oven to 180 °C.
8. When the time has passed, put the pastry in the oven and bake for 40 minutes at 180 °C. Remove the chickpeas and the baking paper and bake the pastry for a further 20 minutes at the same temperature.
9. After the time, remove the pastry from the oven and let cool to room temperature.

About the ultra-creamy chocolate filling

1. Lower the oven temperature to 160 °C (with fan, if you have that option).
2. Place the butter, chocolate chips and the pinch of salt in a bowl suitable for a double boiler. Set the bowl over a pan of gently simmering water (so that no water gets into the bowl).
3. Add the sifted cocoa and let everything melt slowly, stirring occasionally to combine the ingredients. When ready, remove from the heat.
4. In another bowl, whisk the eggs with the sugar using a handheld whisk until the texture is creamy but light, taking care not to incorporate too much air.
5. Add the golden syrup and the crème fraîche, gently whisking until well combined.
6. Add the chocolate and butter mixture to this cream and stir gently until both mixtures are well integrated.
7. Pour the filling over the pastry and bake for 50 minutes (or until set) at 160 °C.
8. Remove the tart from the oven and let cool completely before decorating with cherries or blueberries and serve with a good scoop of ice cream. Enjoy!

Notes

• If you can’t find syrup, you can use honey, but choose the mildest you can find so it doesn’t leave a strong flavor.
• Sprinkle a few flakes of salt over the tart before serving. Salt greatly enhances the chocolate flavor.
• If you like, you can also use hazelnuts or walnuts in the filling or as part of the decoration; they pair wonderfully with so much chocolate flavor.