Trinity Chocolate Tart

makes: enough for 2 large tarts 15cm in diameter

Sweet Pastry

400g Flour

100g Icing Sugar

200g Unsalted butter

4 Free Range Eggs

Chocolate Tart Filling

250g 90% Chocolate 

250g 60% Chocolate

200ml Full Fat Milk

300ml Double Cream

3 Whole Medium Eggs


Heat the oven to 190°C for 30 minutes before you start. (this is to cook the pastry and your tart)

For the tart:
Make your sweet pastry and allow to chill in the fridge for 1 hour.
Add the sugar, flour and butter into the Hobart and spin on speed 1 with the paddle to form ‘breadcrumbs’.
Slowly add the eggs until the dough begins to form. Do not overwork.
Roll out and line your tart as thinly as possible and blind bake your tart until fully cooked.

For the chocolate filling:
Heat the milk and cream, pour over the chocolate until melted and emulsified. Add a pinch of salt at this stage.

Now beat the eggs and once the chocolate mix has cooled to blood temperature, add the eggs and combine.

Place the tart case in the oven, pour in the chocolate mix and immediately turn the oven off. The cooking will take around two hours. Therefore, I would suggest doing this last thing at night and the tart will be ready and waiting for you in the morning.

Dust with good quality cocoa powder, portion, and serve.