Double Chocolate Tart

    3 hours 45 min

    This delicious tart that will satiate any chocolate craving. A dark chocolate pastry case is filled with a white chocolate and cream cheese filling, then garnished with strawberries.

    2 people made this

    Serves: 8 

    • For the Pastry
    • 175g plain flour
    • 30g unsweetened cocoa powder
    • 50g caster sugar
    • 1/4 teaspoon salt
    • 125g unsalted butter, cubed
    • 1 large egg yolk
    • 1-2 tablespoons ice water
    • For the Filling
    • 100g white chocolate, melted and cooled
    • 250g cream cheese, softened
    • 250g mascarpone cheese
    • 1/2 orange, zest grated and juiced
    • 100ml double cream
    • 500g strawberries, hulled and chopped

    Prep:2hr15min  ›  Cook:30min  ›  Extra time:1hr chilling  ›  Ready in:3hr45min 

    1. Preheat oven to 180 C / Gas 4. Butter a 23cm tart tin with loose bottom.
    2. In a food processor, blitz together flour, cocoa, sugar and salt. Add butter and pulse until a crumbly mass is formed.
    3. Add egg yolk and 1 tablespoon ice water. Blitz until the mixture clumps up. If the dough is still too dry, add the remaining ice water.
    4. Transfer dough onto a flour surface and press together to form a ball of dough. Pat the dough into and up the sides of the prepared tin. Freeze for 1 hour.
    5. Meanwhile, beat together white chocolate, cream cheese, mascarpone, orange juice and orange zest until smooth. Gradually stir in double cream. Chill until needed.
    6. Bake pastry case in preheated oven for 25 to 30 minutes. Cool completely.
    7. Pour filling into the pastry case and arrange strawberries on top. Chill for 1 to 2 hours before serving.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)