Recipe: Dark chocolate tart

Dark chocolate tart with nuts

You will need a 12 inch tart dish.

Preparation time: 30 minutes
Baking time:  30 to 35 minutes


For sweet chocolate pastry:

  • 300g flour
  • 50g cocoa powder
  • 100g sugar
  • 100g butter
  • 5 g baking powder
  • 3 drops vanilla extract
  • 70g water

For chocolate nut filling: 

  • 150 g pure ground almonds
  • 150 g pure ground hazlenuts
  • 200g sugar
  • 150 g sweet crumbs from left over cakes crumbled up like breadcrumbs
  • 4 eggs
  • 150 g cream or evaporated milk
  • 100g cocoa powder
  • 2 tablespoons thyme honey
  • 6 large tablespoons grated chocolate, I used Cuban chocolate from Baracoa
  • 4 drops vanilla extract
  • Tip of a teaspoon instant coffee

To finish :

  • 150 g dark chocolate
  • 15 g cream
  • bee pollen to scatter


  1. Heat oven to 170 degrees.
  2. Sieve flour, cocoa powder and baking powder into a large bowl. Add the softened butter cut up into small pieces and rub in until it resembles fine breadcrumbs. Add the vanilla extract. Mix the sugar with water until it has dissolved and mix into the dry ingredients until they bind evenly. Wrap in cling film and leave to rest in a cool place for at least 15 minutes.
  3. In a large bowl mix the ground almonds and hazelnuts, sugar and sweet crumbs. Add sieved cocoa powder, grated chocolate, vanilla, instant coffee and mix well. Finally add the well beaten eggs, evaporated milk or cream and mix with wooden spoon until the mixture is even. Test for a dropping consistency and if necessary add another egg.
  4. Grease the tart dish. Open the rested pastry with a rolling pin on a lightly floured surface. Line the dish. Trim the pastry neatly and dock it with a fork. Spread the warm honey on the bottom of the pastry and then fill with the ground nut and chocolate mix. Take a spoon and dip in hot water and run over the surface of the filling to achieve a tidy finish. Bake in a hot oven at 170 degrees for 30- 35 minutes. When baked cool on a wire rack.
  5. To finish off, melt 150g of dark chocolate and spread it on the tart. You can either use a palate knife but I like to brush it on with a large pastry brush in several layers. Decorate as desired. I have sprinkled bee pollen on mine and it looks beautiful. Store in an airtight tin. This tart will keep very well in an airtight container and in fact the flavour will improve.

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