Ingredients

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

Half-fat crème fraîche, to serve (optional)

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

Instructions

Step 1: Tip the flour into a mixing bowl and remove 2 tsp (the cocoa will replace this). Add the butter and rub into the flour until the mixture resembles fine breadcrumbs. Sift in the cocoa and icing sugar. Using a round-bladed knife, stir in the oil, egg yolk, and 1½–2 tbsp cold water until the dough comes together. Gently gather into a ball and roll out on a lightly floured surface to fit a 20cm round, 3.5cm-deep loose-bottomed flan tin. Ease the pastry into the tin, leaving a slight overhang. Lightly prick the base with a fork, then chill for about 10 minutes.

Step 2: Heat oven to 190°C/170°C fan/gas 5. Sit the tin on a baking sheet. Line the pastry with foil and fill with baking beans. Blind-bake for 15 minutes or until set. Carefully lift out the beans and foil, then bake the pastry case for another 10 minutes until the base is cooked. Remove from oven and trim the overhanging pastry with a sharp knife for a flat edge. Leave until completely cold.

Step 3: To make the filling, place the chopped chocolate in a large bowl that fits over a pan of simmering water without touching it. Mix the cocoa, coffee granules, and vanilla with the milk and pour over the chocolate. Sit the bowl over the simmering water and stir until melting begins, then immediately remove from heat, continuing to stir occasionally until fully melted and thick.

Step 4: Stir in 2 tbsp boiling water to thin the chocolate, making it silky smooth. Remove from the pan and allow to cool slightly.

Step 5: Whisk the egg whites to stiff peaks, then whisk in the muscovado sugar until thick and glossy.

Step 6: Fold the crème fraîche into the cooled chocolate. Gently fold one-third of the egg whites into the chocolate mixture using a large metal spoon, then carefully fold in the remaining whites in two more additions until evenly combined.

Step 7: Remove the pastry case from the tin and place on a serving plate. Spoon the chocolate filling into the case and spread out gently and evenly. Chill for about 3 hours or overnight.

Step 8: Before serving, sift extra cocoa powder over the tart and add a spoonful of half-fat crème fraîche if desired.

Tips & Variations

For a deeper chocolate flavor, use chocolate with at least 70% cocoa solids.

If you prefer, replace the rapeseed oil with a neutral vegetable oil or melted coconut oil.

To make it nut-free, ensure no cross-contamination with nuts during preparation.

Try adding a pinch of cinnamon or chili powder to the chocolate filling for an extra warming note.

Use pasteurized egg whites if concerned about consuming raw eggs.

FAQs

Can I make this tart in advance?

Yes, it’s best to prepare the tart a few hours ahead or the day before so the filling can set properly. Keep it refrigerated until ready to serve.

Is it safe to eat the filling with raw egg whites?

This recipe uses raw egg whites, so it’s not recommended for pregnant women, the elderly, babies, toddlers, or anyone with a weakened immune system. Consider using pasteurized egg whites as a safer alternative.