Gordon's chocolate tart

Gordon's chocolate tart

Superchef Gordon Ramsay makes a gorgeous-looking and fantastic-tasting tart to impress your dinner party guests with

Difficulty and servings

Moderately easy

Serves 12

Preparation and cooking times

Total time

Ready in 1 hour 40 minutes, plus chilling

Method

  1. To make the pastry, sift the flour, a pinch of salt and the icing sugar into a large bowl. Rub in the butter until it forms breadcrumbs.
  2. Beat the egg and yolk with the vanilla seeds and pour through a sieve into a well made in the centre of the flour mix. Mix into a dough, then knead on a clean surface until the pastry comes together. Wrap and chill for a couple of hours.
  3. Heat the oven to 190C/fan 170C/gas 5. Roll the pastry so it's no thicker than a £1 coin and big enough to fit a 21cm tart ring or tart tin. Let the pastry overhang the tin by 1cm. chill for 15 minutes. Wrap the remaining pastry and freeze until you need it. Line with baking parchment and baking beans and bake blind for 20 minutes. Remove the beans and trim off the excess pastry and bake for a further 6 minutes. Cool. Turn the oven down to 150C/fan 130C/gas 2.
  4. Put the chocolate in a large bowl. Bring the milk and cream to the boil. Slowly add to the chocolate, mixing slowly with a spatula. Once everything is mixed, whisk in the eggs and caster sugar. Pour through a sieve into a large jug. Fill the pastry case almost to the top. Put it in the oven and then top up the filling to just below the top. Cook for 35-40 minutes, or until the mix is set but wobbly. Cool. Dust with grated white chocolate, cocoa or icing sugar and pile high with chocolate curls.
Try

Gordon's recipe

'My recipe is for a dessert tart. It looks fantastic (even without the curls it has a glossy surface); has a rich, smooth, almost moussy texture, and cuts beautifully. We make it plain, as in this recipe, or using gianduja (hazelnut chocolate) as a variation.'

Per serving

452 kcalories, protein 6.4g, carbohydrate 43.4g, fat 29.3 g, saturated fat 16.1g, fibre 1.8g, salt 0.26 g

Recipe from olive magazine, November 2009.

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Latest comments and suggestions

  • Binder photo Hazel Scott

    18 November 2009

    Hazel Scott commented on this recipe

    Will it freeze?

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  • Binder photo karen65

    02 December 2009

    karen65 rated this recipe

    5 stars

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  • Binder photo Frantic Flapjack

    06 December 2009

    Frantic Flapjack rated and commented on this recipe

    5 stars

    I made this for a dinner party. Quite fiddly to make but very good end result. Much appreciated by all the guests. Very rich though.

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  • Binder photo Terri

    09 December 2009

    Terri commented on this recipe

    Yes i would like to knwo if it will freeze - it would be handy for christmas although i would think it would be ok to make the day before?

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  • Binder photo Terri

    09 December 2009

    Terri commented on this recipe

    i would buy ready made sweet pastry to save time.........

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  • Binder photo sabrened

    08 March 2010

    sabrened rated this recipe

    4 stars

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  • Binder photo Toby!!

    13 April 2010

    Toby!! commented on this recipe

    it was amazing

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  • Binder photo cakeanyone?

    18 April 2010

    cakeanyone? rated and commented on this recipe

    2 stars

    The chocolate filling was lovely but found the pastry fiddley to make, which would've been fine except it wasn't as light and crumbly as normal shortcrust. Would definitely make again but with shortcrust.

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  • Binder photo cakeanyone?

    19 April 2010

    cakeanyone? commented on this recipe

    Strangely the pastry was nicer the next day after being in the fridge?!!

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  • Binder photo Alexandra

    06 October 2010

    Alexandra commented on this recipe

    Ramsay is really one of the best chef in the whole world!

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  • Binder photo Tarabithia

    13 February 2012

    Tarabithia commented on this recipe

    I tried this one but forgot to add the 200 g dark chocolate; I used 100 g semisweet chocolate chips as these were available instead of milk chocolate, and I did not add sugar. It came out so smooth and light, and was even better the next day!!

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  • Binder photo Tarabithia

    13 February 2012

    Tarabithia rated and commented on this recipe

    4 stars

    Sorry forgot to rate it!! I would give it 5, but because I did some changes, I gave it 4 stars. I am not sure it would have given me the consistency I desire if I had incorporated the dark chololate....because all other chololate tarts I tried were too dense and this was so light!!

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  • Binder photo Hummingbird

    28 March 2012

    Hummingbird rated and commented on this recipe

    4 stars

    Made this for my night of 'Come Dine With Me' with my housemates and it went down very well. I used a different recipe for the pastry (google Joy of baking 'sweet pastry crust' Has a really good video walkthrough too!) which measured it out in cups and was really nice.  Although, I'd say the next time I would definitely make sure to do more filling as I didn't have quite enough to fill the pastry case and that bit of pastry left uncovered ended up too hard. Also, I used 2 bars of milk chocolate and 1 bar of (84%) dark chocolate and it still came out too dark. So again, next time I'd probably do 3 milk chocolate to half a bar of dark chocolate. Other than that it was really easy to make and very yummy. Served it with strawberries and cream.

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Difficulty and servings

Moderately easy

Serves 12

Preparation and cooking times

Total time

Ready in 1 hour 40 minutes, plus chilling

Ingredients

  • 100g milk chocolate
  • 200g 70% dark chocolate plus more for curls to decorate
  • 100ml milk
  • 200ml double cream
  • 2 eggs
  • 2 tbsp golden caster sugar
  • cocoa or icing sugar to dust

SWEET PASTRY

  • 250g plain flour
  • 125g icing sugar
  • 125g butter , chilled and iced
  • 1 egg , plus 1 yolk
  • ½ vanilla pod , split and seeds scraped out
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Per serving

452 kcalories, protein 6.4g, carbohydrate 43.4g, fat 29.3 g, saturated fat 16.1g, fibre 1.8g, salt 0.26 g

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