the Sorted Food chocolate tart

I’m continuing to experiment with pastry and realising that there’s a hell of a lot I’ve still got to learn. It takes so damn long (and I’m not the most patient of people!) – to make it, then chill it, then roll it and chill it some more. Yesterday was my first ever go at ‘baking blind’, when you fill the raw pastry case with rice/lentils/beans to weigh it down and then bake it.
Notes to future self:
– don’t be quite so delicate, push the pastry down into the corners of the tin
– get a fork and stab the base a few times to stop it bubbling up
– maybe invest in some of those fancy ceramic beans? or use more rice next time!
– generally follow the almighty Delia’s advice
– keep in an airtight container to stop the pastry going soft!

At school we used to have chocolate tart at lunch once in a blue moon. Little plates of it used to appear in the fridge in the dining room, usually after you’d sat down to eat; someone would go up to the counter to get a bread roll or something and come back with a slice and a grin. Cue the rest of us not-so-subtly pushing back our chairs and racing up there to get some too. It was dusted in icing sugar, with a swirl of whipped cream on top. Sorry, Jamie Oliver – clearly your healthy school dinners didn’t quite make it this far north!

The guys at Sorted Food did a chocolate tart video not so long ago whilst they were doing their chocolate series (definitely worth checking out those videos!) so I added it to my to-do list and gave it a go yesterday. It’s not quite the same as the mythical one we had at school, but definitely a good stepping stone into the world of pastry and tart-baking.

Chocolate Ganache Tart



  • 250g plain flour
  • 125g cold butter in small cubes {for the pastry}
  • 90g caster sugar
  • 1 egg
  • 300g dark chocolate
  • 25g honey
  • 85g butter {for the filling}
  • 300ml double cream


Measure the flour out into a big bowl and rub the butter into the mix, creating fine ‘breadcrumbs’. Stir in the sugar and the egg {plus cold water if needed} and combine gently with your hands until you get a dough. Try not to overwork! Wrap in clingfilm and put in the fridge for around 1 hour.
Preheat the oven to 180 degrees Celsius. Roll out the pastry on a floured surface and then carefully lift it into the flan tin. Press it into the sides of the tin, trim off any excess pastry, stab with a fork a few times and return to the fridge until the oven has preheated. Use rice or lentils or ceramic beans to fill the centre of the pastry case (line with greaseproof paper first!). Bake for 15 minutes as is, then take out the paper + beans and bake for a further 5 minutes.

Leave the case to cool.

The filling:

Melt the chocolate, butter and honey together in a big bowl over a saucepan of hot water; warm up the cream a little and then pour it into the chocolate. Mix well, and then pour the mixture into the pastry case. Spread it out gently and then put the whole thing into the fridge to set. Dust with a little icing sugar and use a hot knife to cut a slice!

In other news, who’s excited for the new series of the Great British Bake Off? 😀

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