Angela’s lighter chocolate tart

Angela’s lighter chocolate tart

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

Difficulty and servings

Moderately easy

MAKES 8 slices

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

Cook 25 mins

plus chilling

Method

  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.

PER SERVING

243 kcalories, protein 4.4g, carbohydrate 25.8g, fat 13.4 g, saturated fat 7.3g, fibre 1.3g, sugar 13.7g, salt 0.3 g

Recipe from Good Food magazine, February 2012.

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Latest comments and suggestions

  • Binder photo AlisonPG

    22 January 2012

    AlisonPG rated and commented on this recipe

    5 stars

    Very pleased with how this turned out. Tasted rich and chocolatey and just as good as a standard chocolate tart. I didn't have 70% cocoa solids dark chocolate in so just used some cheap dark chocolate that I'd bought from Aldi, tasted great! Will definitely make this again.

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  • Binder photo Rebecca Falkner-Jones

    23 January 2012

    Rebecca Falkner-Jones commented on this recipe

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

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  • Binder photo MsVanDeKamp

    25 January 2012

    MsVanDeKamp commented on this recipe

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

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  • Binder photo emma4

    05 February 2012

    emma4 rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Jenny Piccolo

    14 February 2012

    Jenny Piccolo rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Grace

    26 February 2012

    Grace commented on this recipe

    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.

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  • Binder photo Emma

    21 March 2012

    Emma commented on this recipe

    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 !

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  • Binder photo lunch club

    21 March 2012

    lunch club commented on this recipe

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

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  • Binder photo Sian Martin

    11 April 2012

    Sian Martin rated and commented on this recipe

    4 stars

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

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  • Binder photo Rachel

    23 May 2012

    Rachel commented on this recipe

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

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  • Binder photo Emily Smith

    07 July 2012

    Emily Smith rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Helen

    14 October 2012

    Helen commented on this recipe

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

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  • Binder photo Miriam.ell

    12 November 2012

    Miriam.ell commented on this recipe

    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!!

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  • Binder photo Miriam.ell

    12 November 2012

    Miriam.ell rated and commented on this recipe

    5 stars

    I forgot to rate this recipe with my comments above!.

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  • Binder photo Beverley

    04 January 2013

    Beverley commented on this recipe

    Excellent desert, does feel or taste low calorie

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  • Binder photo LindaW

    29 April 2013

    LindaW commented on this recipe

    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.

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  • Binder photo Pablo

    06 May 2013

    Pablo rated and commented on this recipe

    4 stars

    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.

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Difficulty and servings

Moderately easy

MAKES 8 slices

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

Cook 25 mins

plus chilling

Ingredients

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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PER SERVING

243 kcalories, protein 4.4g, carbohydrate 25.8g, fat 13.4 g, saturated fat 7.3g, fibre 1.3g, sugar 13.7g, salt 0.3 g

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