Recipe: Perfect Tangy Chocolate Tart by Alison Roman

Recipe: Perfect Tangy Chocolate Tart by Alison Roman

30m prep | 20m cook

Last updated

Not a big chocolate fan when it comes to dessert? You may want to reconsider and try this beautifully balanced, simple chocolate tart recipe from Alison Roman's cookbook Sweet Enough.

Excerpt from Sweet Enough: "If you, like me, trend towards fruit and vanilla over chocolate, I feel confident you could still fall in love with this perfectly basic, straightforward, yet completely above average chocolate tart.  This one is easy to execute, flawless each and every time, doable by even those who have never so much as melted chocolate, let alone dared make a chocolate tart. If you scanned the ingredients and thought ‘milk chocolate? I’d never,’ then consider this my plea – my ask-on-hands-and-knees plea – to please trust me here and try it. I’m certain you’ll find it plenty chocolatey and even more well-balanced than your typical tart. Oh, and not that you would, but please don’t skimp on the salt."

This recipe is an edited extract from Sweet Enough: A Baking Book by Alison Roman, published by Hardie Grant Books. Photography credit: Chris Bernabeo.

Ingredients (Makes one 23cm tart)

For the crust:

  • 110g plain flour
  • 30g unsweetened (Dutch) cocoa powder
  • 40g icing sugar
  • ½ teaspoon (2g) salt
  • 115g unsalted butter, melted

For the filling:

  • 225g bittersweet chocolate (68–80% cacao)
  • 115g milk chocolate
  • pinch of salt
  • 160g thick (double/heavy) cream
  • 110g honey
  • 220g sour cream
  • flaky sea salt, for sprinkling

Do ahead: The crust can be made 3 days ahead, wrapped tightly, and stored at room temperature. The tart itself can be made 3 days ahead, wrapped tightly and refrigerated.

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