Angela’s lighter chocolate tart

Angela’s lighter chocolate tart

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(9 ratings)


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Cooking time

Prep: 35 mins Cook: 25 mins Plus chilling

Skill level

Moderately easy


Makes 8 slices

A chocolate tart with a rich taste and moussey texture – but with two-thirds less fat than the classic version

Nutrition and extra info

Nutrition info

Nutrition per serving

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For the pastry

  • 140g plain flour, plus extra for dusting
  • 50g butter, cut into pieces
  • 2 tsp cocoa powder
  • 1 tbsp icing sugar
  • 1 tbsp rapeseed oil
  • 1 medium egg yolk
  • half-fat crème fraîche, to serve (optional)

For the filling

  • 100g dark chocolate, 70% cocoa solids, very finely chopped
  • 1 tbsp cocoa powder, plus extra ½ tsp for sifting
  • ¾ tsp coffee granules
  • ½ tsp vanilla extract
  • 2 tbsp semi-skimmed milk
  • 2 medium egg whites
  • 2 tbsp dark muscovado sugar
  • 85g half-fat crème fraîche

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  1. Tip the flour into a mixing bowl and remove 2 tsp (the cocoa will replace it later). Add the butter and rub into the flour until the mixture resembles fine breadcrumbs. Sift in the cocoa and icing sugar, then, using a round-bladed knife, stir in the oil, egg yolk and 1½-2 tbsp cold water, until the dough comes together. Gently gather into a ball, then roll out on a lightly floured surface, big enough to fit a 20cm round x 3.5cm-deep loose-bottomed flan tin. Ease the pastry into the tin, leaving a slight overhang. Lightly prick the base with a fork, then chill for about 10 mins.
  2. Heat oven to 190C/170C fan/gas 5. Sit tin on a baking sheet. Line the pastry with foil and fill with baking beans. Blind-bake for 15 mins or until set. Carefully lift out the beans and paper, then bake the pastry case for another 10 mins or until the base is cooked. Remove, carefully trim off the overhanging pastry with a sharp knife, to give the pastry a flat edge, then leave until completely cold.
  3. To make the filling, put the chocolate in a large bowl that will fit over a pan of simmering water without touching it. Mix the cocoa, coffee and vanilla with the milk. Pour over the chocolate. Sit the bowl over a pan of gently simmering water, stir, then immediately remove pan from the heat, with the bowl of chocolate still over the water, stirring occasionally, to check when melted. Stir the melted chocolate – it will be quite thick. Stir in 2 tbsp boiling water and the chocolate will immediately thin down and become silky smooth. Take the bowl off the pan and leave to cool slightly.
  4. Whisk the egg whites to stiff peaks, then whisk in the sugar until thick and glossy. Fold the créme fraîche into the cooled chocolate. Fold one-third of the egg whites into the chocolate mixture using a large metal spoon, then very gently fold in the remaining whites, a third at a time, until evenly mixed in. Remove the pastry case from the tin and place on a serving plate. Spoon the filling into the case, then spread out gently and evenly. Chill for about 3 hours, or overnight, before serving. Serve with a sifting of cocoa and half-fat créme fraîche, if you like. Please note, pregnant women, the elderly, babies and toddlers, and people who are generally unwell, should avoid eating raw or partially cooked eggs.

Recipe from Good Food magazine, February 2012

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sophiebeynon's picture

The filling of the tart tastes fairly rich despite being lower in fat but I would definitely agree with previous posts that the pastry needs work here. Unlike the filling the pastry really lacks taste and flavour. If making this again I would opt for an alternative. The pastry used in the lighter lemon tart is better.

oliviae's picture

Tastes lush and feels like you're eating a zillion calories. A little fiddly but reasonably easy to make.

claire583's picture

We made this chocolate tart last night; the filling was simply delicious, incredibly rich and totally chocolately - you wouldn't guess it was 'lower fat'. The pastry however, was disappointing; it never cracked, but was utterly tasteless. We'll definitely make this again but use a normal sweet shortcrust pastry instead.
I can imagine fresh raspberries in top would work really well on top, but we felt the creme fraiche didn't complement the tart very well. We tried vanilla ice cream, but Greek yoghurt or pouring cream would have been far better!

avecmon's picture

This is a brilliant recipe! Despite chilling, the pastry still cracked a little but I believe this is due to the fact that I used Stork margarine that is specific for cakes as opposed to their version which is more suited for pastries. On the final product, I added mixed berries all over the top and then dusted lightly with icing sugar. It tasted beautiful! The combo of tart berries and rich chocolate really works! In fact, I couldn't imagine eating this again without any mixed berries on top as it would feel bland.

The mousse itself was light and tasted delicious (the added coffee in the recipe really adds depth to the rich chocolate mousse - so don't leave it out!).

Overall, I really don't think you can tell this is a 'light' or reduced-calorie dessert! I will definitely make this again, this time maybe as smaller individual tarts and, of course, trying to improve on the pastry.

proughan's picture
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Made this for a big family gathering and it went down extremely well. No problems with the pastry cracking etc. but I did chill it for half an hour before rolling out as I always do with pastry. The mouse filling was gorgeous but think next time I'll try a firmer filling if only to make serving easier.

walkerlinda's picture

Made this yesterday for my family - a great success. Decorated individual tarts with some summer berries, served it with a drizzle of summer berry coulis and some chantilly cream. Mousse was very light, but if you're not a fan of dark chocolate (my children found the mousse a bit bitter), use chocolate with less cocoa. Going to make one big tart tonight to take to work tomorrow - hopefully, it will be just as successful.

beverleybrindle's picture

Excellent desert, does feel or taste low calorie

miriell's picture
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I forgot to rate this recipe with my comments above!.

miriell's picture
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I made this for the first time this weekend using self raising gluten free flour as my daughter is gluten free. It turned out very successful, though it was hard to roll a bit and it did crack like others have said with ordinary flour. I think will crease the amount for the ingredients too as it only just fitted the flan tin. I had to increase the amounts for the filling but it turned out perfect in the end and was a hit! My suggestions for another time would be that I will mix the cocoa with a little icing sugar for sprinkling as the cocoa was a bit bitter. Also I will make it with ordinary flour next time and will increase all the ingredients to make a deeper tart. But as they say...practice makes perfect!!

newdawn60's picture

Can I leave out the egg whites, what can I replace them with.

mcritchie1's picture
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I loved this recipe, it was so tasty! I used the smaller individual cases and don't know if it was just beginners luck but they turned out really well. The mousse was so light, I left out the coffee granules and they turned out really well. My friends loved it, will def make them again!

cityofmist's picture

Would it be possible to make this three or four days in advance and then freeze it?

playfair's picture
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Not too difficult to make but found that it tasted so much better on the second day.

annethechef's picture

Please could you print some Gluten free recipes both savory and sweet?
Thank you

icedancer99's picture

Do you think you could just make the inside and bake it in pots in a water tray and make chocolate mousse... ?? The tart was great but the pastry cracked a bit. I also love a good chocolate mousse !

gooseberries's picture

I plan on making this recipe soon, but for those struggling with the pastry, it would make sense to chill it for 20 minutes or so before rolling to stop it shrinking and cracking when cooked.

jennypiccolo's picture
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I found the pastry making experience very painful, it came out of the oven after blind baking all cracked and really not looking good. So I decided to bin it - tasted it first and felt it was really tasteless. So I started again with a normal sweet Shortcrust pastry which behaved really well, and then continued with the recipe above. The filling only came halfway up the tart shell so I made the same amount of filling again and it looked a lot better. The end result was fab. Really tasty and I would make it again - with a regular pastry case and double the amount of filling.

emmaleg's picture
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This was really lovely - a lot less stodgy than many chocolate tarts. I thought the pastry was a bit temperamental - it cracked a lot and pieces broke off which slightly spolied the overall look of the tart although it did taste nice. I'd definitely make the tart again, hats off to Angela for another successful makeover!

e_leachums's picture

Rebecca, if you like oranges the Orange & caramel custard tart on this website is pretty good...

rebeccafalknerjones's picture

i know this sounds rediculous, but is there a recipe like this without the chocolate?