Description
Angela’s lighter chocolate tart is a rich yet healthier dessert featuring a cocoa-infused shortcrust pastry and a silky smooth dark chocolate filling lightened with egg whites and half-fat crème fraîche. This elegant tart combines deep chocolate flavors with a hint of coffee and vanilla, making it an indulgent treat ideal for special occasions or a refined everyday dessert.
Ingredients
Scale
For the Pastry:
- 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
For the Filling:
- 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
To Serve (Optional):
- Half-fat crème fraîche
Instructions
- Make the Pastry: Tip the flour into a mixing bowl and remove 2 tsp to be replaced later by cocoa powder. Add the butter and rub it into the flour until the mixture resembles fine breadcrumbs. Sift in the cocoa and icing sugar. Stir in the rapeseed oil, egg yolk, and 1½-2 tbsp cold water using a round-bladed knife until the dough comes together. 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, prick the base with a fork, and chill for 10 minutes.
- Blind Bake the Pastry: Preheat the oven to 190°C (170°C fan/gas mark 5). Place the tin on a baking sheet, line the pastry with foil, and fill with baking beans. Blind-bake for 15 minutes or until set. Remove the beans and foil, then bake for another 10 minutes until the base is cooked. Trim the overhanging pastry with a sharp knife to give a flat edge. Leave to cool completely.
- Prepare the Chocolate Filling: Place the chopped chocolate in a large heatproof bowl that fits over a pan of simmering water without touching it. Mix the cocoa powder, coffee granules, and vanilla extract with the semi-skimmed milk, then pour over the chocolate. Sit the bowl over the simmering water and stir until chocolate begins to melt. Immediately remove the pan from heat and continue stirring occasionally to melt the chocolate fully. Once melted, stir in 2 tbsp boiling water to thin the mixture and achieve a silky smooth texture. Allow to cool slightly.
- Whisk Egg Whites and Combine: Whisk the egg whites to stiff peaks, then whisk in the dark muscovado sugar until the mixture is thick and glossy. Fold the half-fat crème fraîche into the cooled chocolate mixture. Gently fold one-third of the egg whites into the chocolate mixture using a large metal spoon, then carefully fold in the remaining egg whites in two additions until fully combined without losing volume.
- Assemble and Chill: Remove the pastry case from the tin and place on a serving plate. Spoon the filling into the pastry case and spread evenly. Chill in the refrigerator for about 3 hours or preferably overnight to set. Before serving, sift extra cocoa powder over the tart and optionally serve with a dollop of half-fat crème fraîche. Note: Due to raw egg whites, this tart is not recommended for pregnant women, elderly, babies, toddlers, or those with weakened immune systems.
Notes
- Use a loose-bottomed flan tin to easily remove the tart.
- Ensure the chocolate melts gently over simmering water to avoid burning.
- Folding egg whites carefully preserves their volume for a lighter filling.
- Chilling overnight enhances flavor and texture.
- Due to raw egg whites, avoid serving to vulnerable groups like pregnant women and young children.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: chocolate tart, lighter chocolate tart, low fat dessert, British dessert, chocolate tart recipe, healthy chocolate dessert
