Perfect for a dinner party or simply just because, this mouth-watering double chocolate tart will leave you wanting seconds, thirds and fourths!
Pastry
120g unsalted butter, softened
1/2 cup icing sugar
1 large free-range egg yolk
1 cup flour
3 tbsp Fairtrade cocoa
Filling
350ml cream
350g Fairtrade milk chocolate
100g Fairtrade dark chocolate, grated
(we’ve used Cadbury Dairy Milk and
Green & Black’s organic 70% dark)
Topping
75g Fairtrade dark chocolate, grated
To serve
Thickened natural yoghurt
Slices of crisp, fresh pear
Pastry: Preheat the oven to 190°C. Beat the butter and icing sugar together until just combined. Add the egg yolk and beat until well combined. Sift in the flour and cocoa and beat until the mixture comes together. Turn out onto a lightly floured surface (a baking tray is ideal) and roll until pastry is approximately 1/2 cm thick. Chill until firm. Line one 28cm tart or several smaller tins with pastry. Place in the freezer for 30 minutes.
Bake blind (see above) for 10 minutes. Remove the baking beans and continue to bake until the base is cooked (approximately 10 minutes more). Set aside to cool.
Filling: Melt the chocolate into 100ml of the cream in a double boiler. Set aside to cool. Beat in the remaining cream until thickened and smooth. Ladle mixture into the cooled tart shells. Refrigerate for several hours until the filling is firm. Grate the dark chocolate into shavings using a cheese grater and sprinkle on top. Serve with generous dollops of yoghurt and slices of pear.
To bake blind, line a prepared pastry case with baking paper and fill with ceramic pie weights, large dried beans or rice. Bake in a preheated 190°C oven for 10 minutes before removing the paper and weights. The shell should now have taken form, so reduce the temperature to 175°C and continue baking until cooked and golden.
