This recipe is a deliciously rich bittersweet chocolate pudding. It began life as a recipe from the great French pastry chef, Pierre Herme, which I copied out incorrectly, but the end result turned out delicious. I have also used a simpler sweet pastry recipe.
The tart can be eaten warm after 20 minutes or cooled overnight in the fridge and eaten cold the next day. It will be denser and richer in the morning, which I prefer.
You can melt the dark chocolate and butter in a microwave if you prefer.
Didn't include the vanilla as I'm not a fan, but it still turned out lovely. I prefer another tart recipe I have that doesn't use raspberries as I'm not as fond of the pastry base of this one, but I might try using a biscuit base next time and see how it turns out Overall a nice recipe though, easy to do and a very nice contrast of bitter and sweet! - 26 Jun 2014
Great recipe, this was my first tart ever and it turned out perfectly. Thanks a bunch - 27 May 2013
Tasty. Better the next day. - 18 Feb 2017