This recipe makes absolutely no attempt to hide our love of chocolate. In fact, between the chocolate shortcrust tart shell, the dense, dark chocolate filling, the dusting of cocoa powder and the shards of cocoa nib praline, we’re not sure we could squeeze any more chocolate in if we wanted to.
This tart is easy to make well ahead of your next party; you’ll just need to explain to your guests why there are already a few slices missing when it reaches the table.
Want to learn more about chocolate and how to cook with it? Our FAQ Chocolate Guide will help you choose the right chocolate for your recipe, pick your dutched cocoa from your undutched, and get foolproof advice on tempering.
To make the pastry, beat the butter and icing sugar together in a stand mixer until light and creamy. Lower the speed and add the egg, mixing until just incorporated (you may need to scrape down the sides of the bowl with a rubber spatula to ensure the whole mix is properly combined).
Sieve over the flour, cocoa and salt, and combine gently with a rubber spatula until just holding together.
Transfer the dough to a bench top and gently bring it together into a ball, pressing down once or twice if the dough needs more mixing (take care not to overwork the dough at this stage). Wrap the ball of dough tightly in plastic wrap and refrigerate for a minimum of 30 minutes.
Grease a 23cm tart tin.
Overlap two sheets of baking paper on your bench, and place the unwrapped ball of dough on it, flattening it slightly with your palm. Cover the dough with another sheet of baking paper and roll it out with a rolling pin until around 5mm thick. Peel off the top sheet of baking paper, and invert the pastry onto the greased tart tin. Remove the rest of the baking paper and gently push the pastry down into the corners of the tin. Roll your rolling pin across the top of the tin to neatly trim the edges, and cover any tears or gaps with excess pastry. Use a fork to dot the base of the shell with holes. Refrigerate the pastry-lined tin for another 20 minutes.
Preheat your oven to 180C. Scrunch one of the used sheets of baking paper into a tight ball, then unfold and use to line the pastry (crumpling the paper helps it get into the corners of the tin without needing to push and dent the pastry). Fill the shell with dried beans, uncooked rice or pastry weights, then bake for 15 minutes.
Remove the weights and the baking paper and bake for a further five minutes. Brush the base of the tart with lightly-beaten egg white, then bake for another 2-3 minutes (this creates a protective layer that prevents your pastry from going soggy).
Remove from oven and allow the tart shell to cool completely before adding the filling.
To make the filling, melt the double cream, sugar and salt together in a small saucepan over a low heat, and stir until just simmering. Chop your chocolate finely if it’s any larger than callets (choc chips). Remove the cream mix from the heat and add the chocolate and butter, stirring until everything is melted and glossy. Slowly add the cold milk and combine well.
Carefully pour the mix into the cooled tart shell and leave to set for two hours. Dust with cocoa powder.
To make the praline, melt the sugar and water together in a small pot, then simmer until it reaches a golden brown (keep a bowl of very cold water nearby in case of accidents). Add the cocoa nibs, swishing the sugar mix carefully to combine, then pour the hot mix onto a baking sheet lined with greaseproof paper. Leave to set for at least half an hour, then break into shards.
Serve each slice of chocolate tart with a dollop of cream and a shard of praline.