Description
Angela’s lighter chocolate tart is a decadent yet lighter dessert featuring a rich dark chocolate filling in a delicate cocoa-infused pastry crust. The tart is blind-baked for a crisp base and filled with a silky smooth chocolate mousse made from dark chocolate, coffee, and a fluffy mixture of egg whites and half-fat crème fraîche. This dessert is perfect for chocolate lovers seeking a refined and elegant finish to any meal.
Ingredients
Scale
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
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
To Serve (optional)
- Half-fat crème fraîche
Instructions
- Make the pastry: Tip the flour into a mixing bowl and remove 2 tsp to replace with cocoa powder later. Add the butter and rub it into the flour until the mixture looks like fine breadcrumbs. Sift in the cocoa powder and icing sugar. Stir in the rapeseed oil, egg yolk, and 1½-2 tablespoons of cold water with a round-bladed knife until the dough comes together. Gently form into a ball and roll out on a lightly floured surface to fit a 20cm round by 3.5cm deep loose-bottomed flan tin.
- Blind-bake the pastry: Ease the pastry into the tin, leaving a slight overhang. Lightly prick the base with a fork and chill for about 10 minutes. Preheat the oven to 190°C (170°C fan)/gas mark 5. Line the pastry with foil and fill with baking beans. Bake on a baking sheet for 15 minutes until set. Remove the beans and foil, bake for another 10 minutes or until the base is cooked through. Trim the excess pastry to create a flat edge and leave to cool completely.
- Prepare the chocolate filling: Place the chopped dark chocolate in a large heatproof bowl. Mix the cocoa powder, coffee granules, and vanilla extract with the semi-skimmed milk and pour over the chocolate. Sit the bowl over a pan of gently simmering water without touching the water, stirring until melted. Remove the pan from the heat but keep the bowl over the water, stirring occasionally until smooth. Stir in 2 tablespoons of boiling water to thin the chocolate to a silky consistency. Let it cool slightly.
- Whisk egg whites and sugar: Using a mixer, whisk the egg whites to stiff peaks, then gradually whisk in the dark muscovado sugar until the mixture is thick and glossy.
- Combine filling components: Fold the half-fat crème fraîche into the cooled chocolate mixture. Then fold in one-third of the whipped egg whites using a large metal spoon to lighten the mixture. Gently fold in the remaining egg whites in two batches until fully incorporated, being careful to maintain the airy texture.
- Fill the tart shell and chill: Carefully remove the pastry case from the tin and place on a serving plate. Spoon the chocolate filling into the pastry case and spread evenly. Chill the tart in the refrigerator for about 3 hours or overnight to set.
- Serve: Before serving, sift a little cocoa powder over the top and optionally dollop with half-fat crème fraîche. Note: Pregnant women, elderly, babies, toddlers, and people who are unwell should avoid raw or partially cooked eggs.
Notes
- Use a loose-bottomed flan tin for easy removal of the tart after baking.
- Blind-baking the pastry prevents it from becoming soggy when filled.
- When melting chocolate, avoid direct contact with boiling water to prevent burning.
- Folding the egg whites gently maintains the mousse’s light texture.
- For safety, avoid this tart if you are pregnant or immunocompromised due to raw egg whites.
- The tart can be made a day ahead and stored in the refrigerator to enhance flavors.
- Use good-quality 70% cocoa dark chocolate for the best flavor and texture balance.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: chocolate tart, light chocolate dessert, cocoa tart, chocolate mousse tart, baking, British dessert, healthier chocolate tart
