Description
Jamie Oliver’s chocolate tart features a buttery shortcrust pastry base filled with a smooth, dark chocolate ganache. The tart is chilled rather than baked after filling, creating a luxurious texture that melts in the mouth. Often garnished with berries or grated chocolate, it balances richness with just the right amount of sweetness.
Ingredients
For the pastry crust:
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- Plain Flour (250g / 2 cups)
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- Cold Butter (125g / 1 stick + 1 tbsp, diced)
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- Icing Sugar (50g / ¼ cup)
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- Egg Yolk (1)
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- Cold Water (2–3 tbsp)
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- Pinch of salt (optional)
For the chocolate filling:
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- Dark Chocolate (300g / 10 oz, 70% cocoa, chopped)
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- Double Cream (300ml / 1¼ cups)
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- Butter (50g / 3½ tbsp)
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- Sea Salt (a pinch, optional for contrast)
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- Optional: Orange zest, vanilla extract, or a splash of liqueur
Instructions
Step 1: Prepare the pastry
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In a bowl, rub the cold butter into the flour and icing sugar until the mixture resembles breadcrumbs.
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Stir in the egg yolk and cold water, mixing just until the dough comes together.
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Wrap in cling film and chill for 30 minutes.
Step 2: Blind bake the tart shell
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Preheat oven to 180°C (160°C fan) / 350°F / Gas Mark 4.
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Roll out the chilled dough and line a greased 9-inch tart tin. Trim the edges.
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Prick the base, line with baking paper, and fill with baking beans.
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Bake for 15 minutes, then remove weights and bake for 10 more minutes until golden. Cool completely.
Step 3: Make the chocolate filling
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Heat the cream in a saucepan until just simmering. Remove from heat.
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Add the chopped chocolate and butter, letting them melt. Stir until smooth and glossy.
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Add a pinch of sea salt or other flavorings if desired.
Step 4: Fill and chill
- Pour the chocolate ganache into the cooled tart shell. Smooth the top with a spatula.
Refrigerate for at least 2 hours until set.
Step 5: Serve
- Garnish with fresh raspberries, grated chocolate, whipped cream, or crushed nuts. Slice and serve chilled.