Angela’s lighter chocolate tart

Angela’s lighter chocolate tart

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(9 ratings)

Prep: 35 mins Cook: 25 mins Plus chilling

More effort

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: per serving

  • kcal243
  • fat13.4g
  • saturates7.3g
  • carbs25.8g
  • sugars13.7g
  • fibre1.3g
  • protein4.4g
  • salt0.3g
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Ingredients

    For the pastry

    • 140g plain flour, plus extra for dusting
    • 50g butter, cut into pieces
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 2 tsp cocoa powder
    • 1 tbsp icing sugar
    • 1 tbsp rapeseed oil
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    • 1 medium egg yolk
    • half-fat crème fraîche, to serve (optional)

    For the filling

    • 100g dark chocolate, 70% cocoa solids, very finely chopped
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-lit

      Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

    • 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

    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.

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    Comments, questions and tips

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    mazzu
    10th Sep, 2015
    Hey this is perfect for some one like me to cook for work mates! thanks for sharing this. We have a workers day out every week and one from our team needs to bring some snacks for afternoon tea!! this seems to be perfect one , i will try first at home and see how it turns out then i can try on my work mates at thier risk may be we can use one of these beautiful containers to have our afternoon tea this time http://www.youpack.com.au/self-pack-container-removals-interstate/ I am pretty sure we can make these containers much funkier like our Melbournians!! We love our food , art , music what not !! I will get my hands on to one of these container and cook this nice snack and will have fun!! Thanks again for sharing this
    sophiebeynon
    28th Feb, 2014
    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
    6th Feb, 2014
    Tastes lush and feels like you're eating a zillion calories. A little fiddly but reasonably easy to make.
    claire583
    26th Jan, 2014
    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
    20th Jul, 2013
    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
    6th May, 2013
    4.05
    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
    29th Apr, 2013
    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
    4th Jan, 2013
    Excellent desert, does feel or taste low calorie
    miriell
    12th Nov, 2012
    5.05
    I forgot to rate this recipe with my comments above!.
    miriell
    12th Nov, 2012
    5.05
    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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