Double Chocolate Tarte

Preparation Time: 25 mins

Double Chocolate Chocolate Tarte  

  • Servings: 8


For the chocolate pastry

  • 125g unsalted butter, softened, plus extra for greasing

  • 125g caster sugar

  • 1 tsp vanilla extract

  • 150g plain flour, plus extra for dusting

  • 50g cocoa powder 

For the filling

  • 525ml double cream

  • 375g 70 % dark bitter chocolate, chopped

  • 30ml coffee essence ( or dissolved instant coffee)

  • 340g milk chocolate, chopped

To serve

  • icing sugar, for dusting

  • Creme Fraiche or natural yoghurt for serving 


1. To make the pastry, cream the  butter and sugar in an electric mixer until pale and fluffy. Add the vanilla. Sift the flour and cocoa powder together and blend into the butter mixture to form a dough.

2. Grease the tart ring with butter. On a floured work surface, roll out the dough to 5mm thickness and line the tart ring. Place in the fridge to rest for 30-45 minutes.

3. Preheat the oven to 180C/gas 4. Bake the pastry shell for about approx 8 - 10 minutes or until cooked, then remove from the oven and allow to cool.

4. To make the filling, bring 275ml of the cream to a simmer in a saucepan. Add the dark chocolate and stir until melted and combined. Pour the mixture into the cooled pastry case and chill for about 3 hours.

5. Bring the remaining 250ml cream and coffee essence to a simmer. Add the milk chocolate and mix until melted. Remove the tart from the fridge and pour the chocolate coffee cream over the set dark chocolate base. Return to the fridge for 3 hours.

6. To serve, cut into neat slices with a hot knife. Dust with icing sugar and serve with a quenelle of crème fraîche. PS Don`t blame for ruining your diet and do please try to share it with family and friends !!
Serves: 8
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