This tart is a classic dessert of Ockenden Manor. It will make all your thoughts about chocolate desserts being too heavy fly out the window. Enjoy it at room temperature to preserve its lightness and my advice hide the rest of it!
Ingredients
- 500 g sweet pastry
Dark chocolate mousse filling
- 340 g dark chocolate (55%), chopped
- 210 g butter
- 4 medium eggs
- 5 egg yolks
- 60 g caster sugar
How to Make It
- Make the sweet pastry following the method on, and rest in the fridge for 1 hour.
- Line the tart tin with the pastry and put it in the fridge for 30 minutes.
- Bake blind the pastry base for 35–40 minutes, then carefully remove the baking beans using a tablespoon and continue baking for about an extra 5–10 minutes until the pastry is evenly golden brown. Turn the oven temperature down to 120°C/250°F/Gas Mark ½.
- While the pastry base is cooling, make the chocolate mousse filling.
- Fill the pastry base with the chocolate mousse and bake it straight away.
- Leave it to cool at room temperature for a minimum of 4 hours before serving. This chocolate tart can be tricky to cut because the chocolate mousse filling tends to stick to the knife. Warm up the blade of a serrated knife, using a blowtorch or a jug filled with boiling water, and you will get a perfectly clean cut.