Dark Chocolate Tart

For the Pastry:
1 cup (225g) Lighthouse Biscuit, Pastry and Cake Plain Flour
2 tbsp cocoa powder
150g butter, cubed
2 tbsp caster sugar
2 tbsp cold water

For the Filling:
300ml double cream
2 tsp caster sugar
½ tsp salt
50g unsalted butter, soft
200g dark chocolate, chopped
50ml milk

For the pastry: 

  1. Mix flour and cocoa powder in a bowl. Add butter and combine until the mixture resembles breadcrumbs. 

  2. Add sugar and water to form a soft dough. 

  3. Turn out the dough onto a floured surface and bring together. Form dough into a disk, cover in plastic wrap and refrigerate for 15 minutes. 

  4. Grease a 9” tart tin and preheat oven to 190°C (170°C fan-forced). 

  5. Roll dough on a well-floured surface into a 14” circle. 6. Transfer to prepared tin and shape dough to sides of tin. Cut away the excess dough. Line pastry with baking paper, fill with baking beads and bake for 15 minutes. Remove paper and beans and bake for a further 10 minutes. 

  6. Remove from oven and allow to cool. 

For the filling: 

  1. Combine cream, sugar and salt in a small saucepan. Bring to a boil and immediately remove from heat. 

  2. Add butter and chocolate. Stir until melted and thoroughly combined. 

  3. Leave to cool for 10 minutes and mix in milk. Stir until mixture is shiny. 

  4. Pour filling into tart shell and chill for 2 hours before serving. 

Notes: Depending on the type of cream used, the tart may take longer than 2 hours to set.


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148 Carrington St, Fremantle, Western Australia, 6163

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