Shortcrust pastry tart filled with extra creamy chocolate

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

To make the base of the cake we will prepare a sweetened shortcrust pastry which is great and very easy to make. But if you prefer, you can also use a sheet of good quality shortcrust pastry or puff pastry .

The chocolate filling is a real treat , you'll find. You'll have to have enough willpower not to eat it by the spoonful before filling the cake. It's difficult, I assure you, but you'll have to resist the temptation, or do it again!

To contrast flavours, which is always a good idea, I suggest decorating the cake with some fresh cherries or blueberries. And if you accompany each slice with a scoop of vanilla ice cream, you will have succeeded!

As you are surely wishing, here is the recipe for this tempting Shortcrust Pastry Tart filled with extra creamy chocolate.

Le Creuset ceramic cake pan

Ingredients

For the dough*:

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

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

For the filling:

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

To decorate:

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

Preparation

We prepare the sweet shortcrust pastry

1. Place the butter cubes and sugar in the bowl of the KitchenAid mixer and mix with the paddle attachment until the texture is creamy. Add the egg yolks and continue mixing until well combined. Add the flour and mix until you see that the texture is like sand or breadcrumbs. At this point, pour the water into the bowl and continue mixing with the paddle attachment until you see that it has been incorporated.
2. Remove the dough from the bowl, form a ball and place it in the refrigerator, wrapped in cling film, for at least 30 minutes.
3. After the time has elapsed, grease the Le Creuset ceramic cake mould and remove the dough ball from the fridge.
4. Lightly sprinkle flour on the marble or work surface. Place the dough ball on it and, using a rolling pin, roll out the dough until it is about half a centimetre thick.
5. Line the mould with the dough, pressing into all the grooves so that it is well fixed. Trim off any excess dough 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 balls.
7. Place the mould in the fridge for 30 minutes and then preheat the oven to 180°C.
8. Once the time has passed, place the dough in the oven and bake for 40 minutes at 180°C. Remove the chickpeas and baking paper and bake the dough for a further 20 minutes at the same temperature.
9. After time has passed, remove the dough from the oven and let it cool to room temperature.

From the extra creamy chocolate filling

1. Lower the oven temperature to 160°C (fan-assisted, if available).
2. Place the butter, chocolate chips and pinch of salt in a double boiler bowl. Place the bowl over a saucepan 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 integrate the ingredients. When it is done, turn off the heat.
4. In another bowl, beat the eggs with the sugar using a hand whisk until the texture is creamy but light, making sure not to let in too much air.
5. Add the golden syrup and sour cream, whisking gently 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 dough and bake for 50 minutes (or until set) at 160°C.
8. Remove the cake from the oven and allow to cool completely before decorating with cherries or blueberries and serving with a nice ice cream. Enjoy!

Grades

• If you can't find syrup, you can use honey, but the mildest you can find, so that it doesn't have a strong flavor.
• Sprinkle a few flakes of salt over the cake before serving. Salt really enhances the flavour of the chocolate.
• If you want, you can also use hazelnuts or walnuts in the filling or as part of the decoration, they combine wonderfully with so much chocolate flavor.