This tarte is rich and luxurious - chocolate decadence from the first crumb to the last!


  • for the chocolate pastry:
  • 250 g plain flour
  • 100 g icing sugar
  • 1 tblsp cocoa powder
  • 200 g butter (very cold, cut into pieces)
  • 2 egg yolks (lightly beaten with 1 tablespoon water)
  • for the chocolate cream filling:
  • 200 ml double cream
  • 300 g best quality dark chocolate
  • 3 egg yolks
  • 40 g unsalted butter


  • Preheat the oven to 190°C (375°C/Gas 5).
  • To make the pastry, put all the dry ingredients in a food processor with the butter. Whizz for a minute or so until the mixture resembles fine breadcrumbs, then make a well in the centre and pour in the egg yolks.
  • Bring together with a wooden spoon and press with your hands to form a ball.
  • Cover in cling film and chill in the fridge for at least 2 hours before using.
  • Roll the pastry out on a cool surface and use it to line either a circular tin 28cm in diameter or a similar sized rectangular tin. Prick the pastry base with a fork.
  • Cook in the oven for 15 to 20 minutes, until it is crispy around the edges. Remove and cool completely before filling.
  • To make the filling, heat the cream until it’s almost (but not quite) boiling. Break the chocolate into pieces in a heatproof bowl, then pour over the cream and stir well. Add the egg yolks and butter and stir again.
  • Pour the mixture into the pastry case and chill for 3-4 hours until it is set.