Bitter Chocolate Tart

This recipe is for the tart alone, pictured on the plate. Highly recommended for a real chocolate fix. The chef also provided me with his choice of wine to accompany the dish, Elysium Black Muscat, California.


Line Tart case with sweet pastry and bake blind.

500g 70% cocoa dark chocolate (see my recommendation)

300ml Double cream

200ml Milk

3 Eggs

Boil the milk and cream mix in a pan and pour over the chocolate – mix well and whisk in the eggs

Pour into pastry case

Bake in oven @ 90 degrees C for approx 45 mins

Allow to cool before serving

Bohemia Bar and Restaurant

Green Street

St. Helier



Channel Islands


Chocolate Traveller Notes

For this recipe I recommended both the Michel Cluizel,72%  dark chocolate minigrammes and the Valrhona, Le Noir 68% dark chocolate couverture. Both have a wide range of flavours without being too tart which I think would ruin the point of this bitter chocolate tart. You will need 500g to make this recipe.

Michel Cluizel
Cooking chocolate
Cooking/couverture chocolate
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