Dark chocolate tart

Serves - 8 to 10

You’ll need

• 250g chocolate biscuits
• 75g unsalted butter, melted

For the filling
• 300g dark chocolate, around 70% cocoa, chopped
• 300ml double cream
• 50g unsalted butter
• 2 tbsp golden syrup
• Pinch of sea salt

To serve, optional
• Crème fraîche
• Raspberries
• A little cocoa powder

Method

1. Make the base

Blitz the chocolate biscuits in a food processor until you have fine crumbs. If you do not have one, put them in a freezer bag and bash them with a rolling pin until they give in. Tip the crumbs into a bowl, pour in the melted butter, then mix until everything looks like damp sand.

2. Line the tin

Press the biscuit mixture into a 23cm tart tin with a loose base, making sure you go up the sides as well as across the bottom. Use the back of a spoon or the bottom of a glass to pack it in firmly. Chill in the fridge for 20–30 minutes so it can firm up properly rather than falling apart at the first sign of slicing.

3. Start the filling

Put the chopped dark chocolate into a heatproof bowl. Pour the double cream, butter, golden syrup and pinch of sea salt into a small saucepan and heat gently until the butter has melted and the cream is just starting to steam. You do not want it boiling away enthusiastically – just hot enough to do the job.

4. Melt everything together

Pour the hot cream mixture over the chocolate and leave it for a minute, then stir gently until smooth and glossy. It should look rich and silky, with no lumps and no need for panic.

5. Fill the tart

Pour the chocolate filling into the chilled base and give the tin a gentle tap on the worktop to level it out. Return it to the fridge for at least 3 hours, or until just set. You want it firm enough to slice cleanly, but not so cold that it loses all charm.

6. Serve

Take the tart out of the fridge 20 minutes before serving so the filling softens slightly. Slice and serve as it is, or with a spoonful of crème fraîche, a few raspberries, or a light dusting of cocoa powder if you want to make a bit more of a thing of it.

A couple of helpful notes

- Use a dark chocolate you actually enjoy eating, because there is nowhere for it to hide here.
- A small pinch of flaky salt on top just before serving works very nicely if you want to sharpen the chocolate a little.
- If you want a slightly more grown-up edge, a tablespoon of espresso or a splash of orange liqueur can go into the filling without causing any trouble.