Death-by-chocolate tart 2016

Chocolate & rose tart

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(1 ratings)

Prep: 35 mins Cook: 30 mins plus chilling

More effort

Serves 6 - 8

This killer chocolate tart has a silky smooth filling and is the perfect indulgent treat to finish off a dinner party

Nutrition and extra info

Nutrition: per serving (8)

  • kcal793
  • fat48g
  • saturates29g
  • carbs79g
  • sugars57g
  • fibre3g
  • protein7g
  • salt0.5g
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Ingredients

    For the pastry

    • 100g butter, softened, plus extra for greasing
      Butter

      Butter

      butt-err

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

    • 75g golden caster sugar
    • 3 egg yolks
    • 1 vanilla pod, seeds only
    • 200g plain flour, plus extra for dusting

    For the rose & cassis layer

    • 3 tbsp double cream
    • 3 tbsp Crème de Cassis
    • ¼ tsp rosewater
    • 250g icing sugar
    • a few drops pink food colouring

    For the cheesecake layer

    • 100g dark chocolate
    • 100g milk chocolate
    • 75ml double cream
    • 150g full-fat cream cheese

    For the chocolate ganache

    • 100g dark chocolate
    • 50ml double cream
    • 25g butter
      Butter

      Butter

      butt-err

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

    To serve

    • pinch of flaky sea salt
    • red and pink crystallised rose petals (shop bought or make your own, see tip)

    Method

    1. Start by making the pastry. Cream the butter and sugar in a large bowl, using an electric whisk or a wooden spoon, until pale and light. Add the egg yolks, one at a time, beating well after each addition, then add the vanilla seeds. Stir in the flour, then bring the dough together with your hands until it forms a ball that leaves the bowl clean. Wrap in cling film and chill for 30 mins or overnight.

    2. Heat oven to 190C/170C fan/gas 5 and grease a 23cm loose-bottomed, deep fluted tart tin. Lightly dust your work surface with flour, then roll out the chilled pastry and line your tin with it, making sure there’s a slight overhang. If the pastry tears, use your fingers to push the pieces back together (it will fuse back together neatly in the oven). Put a piece of baking parchment on top of the pastry and weigh it down with baking beans. Bake for 15 mins, remove the parchment and beans, and return to the oven for a further 15 mins until crisp and golden.

    3. Trim any excess pastry with a serrated knife, so the edge sits flush with the tin, and let cool completely.

    4. Mix all the rose & cassis layer ingredients in a bowl, using enough food colouring to turn it dusky pink. Pour the mixture into the pastry case and chill for 10 mins to firm up.

    5. Meanwhile, for the cheesecake layer, break the chocolate into pieces and tip into a large, heatproof bowl. In a small pan, gently heat the double cream and cream cheese until piping hot and melted together. Quickly pour the mixture over the chocolate, let it sit for 1 min, then stir until completely smooth and melted. Pour the mixture over the rose & cassis layer, then return the tart to the fridge.

    6. To make the chocolate ganache, put all the ganache ingredients in a heatproof bowl and microwave in short bursts until melted. (Alternatively, heat all the ingredients in a bowl over a pan of barely simmering water.) Pour over the cheesecake layer and chill the tart for at least 30 mins, or overnight if you prefer. Just before serving, carefully remove the tart from the tin and put on a serving plate or board. Decorate with a pinch of sea salt flakes and a few rose petals. Cut into slices and serve.

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    Comments, questions and tips

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    MrsLemons
    26th Jan, 2017
    1.3
    The rose petals were fun fiddly work and turned out beautiful, but that's about the only positive thing I have to say about this tart. Firstly, the whole thing took ages to make because of all the cooling down and chilling times. Secondly, though the pastry tasted great it cracked easily. Lastly, the ganache layer became like an incredibly hard shell in the fridge making it difficult to cut the tart without it cracking. I am so glad I test baked it before serving it at this weekend's dinner party because all in all, I will not make it again.
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