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
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
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
- Cooking & couverture chocolate
Bundle bar offers!
Save up to 20% off the best chocolate bars in the world.
'One of the slickest & most taste-tantalising websites I have stepped into - strongly recommended
'The best chocolate in the world' As featured in
Specific date delivery
Order now and choose a future delivery date to suit you.
From just £5.95
Standard p&p from just £3.95
Don't miss out..
Get special offers, news & discounts by email.
Buy cooking chocolate ingredients & decorations
Delivery from just £3.95
Easter Eggs & Gifts
Buy luxury chocolate Easter eggs & Easter novelty gifts