# Bittersweet Chocolate Tart

- Link: https://stayathomemum.com.au/recipes/baking/bittersweet-chocolate-tart/
- Published: 2012-09-05T05:48:03+10:00
- Author: Clare Whitfield

##### Bittersweet Chocolate Tart is perfect for a fancy dinner party or a high tea, this decadent cake isn’t for the faint hearted! It is tremendously rich, so only teeny tiny slices and serve it with fresh double cream!

![Chocolate tart with hazelnuts and mint garnish perfect for a sweet treat](https://
i0.wp.com/stayathomemum.com.au/wp-content/uploads/2012/09/bittersweet-chocolate-
tart.jpg?resize=900%2C600&quality=89&ssl=1 "Rich Bittersweet Chocolate Tart for 
Dessert")

 [  Pin ](https://www.pinterest.com/pin/create/button/?url=https://stayathomemum.com.au/recipes/baking/bittersweet-chocolate-tart/&media=https://stayathomemum.com.au/wp-content/uploads/2012/09/bittersweet-chocolate-tart.jpg&description=Why%20You%20Should%20Quit%20Sugar)

 [  Print ](https://stayathomemum.com.au/recipes/baking/bittersweet-chocolate-tart/#wpzoom-premium-recipe-card)

## Bittersweet Chocolate Tart

 Recipe by Stay at Home Mum

0.0 from 0 votes

 Course: Chocolate, Desserts, Recipes

Servings

 Adjust servings

+

–

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

  Cook Mode

### Ingredients

 * **Chocolate Filling:**
 * 300 grams Dark chocolate-good quality, chopped
 * 1 cup Thickened Cream
 * 1/4 cups Caster Sugar
 * 1 Egg-lightly beaten
 * **Shortcrust Pastry:**
 * 200 grams Plain flour
 * 1/4 tsp Salt
 * 100 grams Cold butter-unsalted
 * 2 -3 tbsp Cold iced water
 * 1 tbsp Caster sugar

[[

### Directions

 * **To make the pastry:**
 * Place the flour, sugar and salt in a food processor.  Add the butter and process
   for 10 seconds or until the mixture looks like breadcrumbs.  Transfer the mix
   to a bowl and add the iced water little by little mixing with a blunt edged knife
   until the dough just comes together (don’t over process).  Lightly knead the 
   dough into a smooth ball.  Cover in plastic wrap and refrigerate for 30 minutes
   to rest – then roll out and line a greased pie dish.
 * Preheat the oven to 180 degrees.  Add some baking paper over the top of the pastry
   and fill the pie dish with uncooked rice and bake for about 20 minutes.  Take
   pastry out of the oven and remove the rice and baking paper, brush some egg yolk
   on the pastry to give it a lovely finish and pop back into finish browning – 
   about 5 minutes.  Store the rice for use next time (don’t eat it).
 * **To make the chocolate filling:**
 * In a microwave proof bowl, add the chopped chocolate and cream.  Microwave uncovered
   on High for 2 minutes at a time, stirring well every minute and whisk.  Keep 
   heating until mixture whisks to a smooth consistency.  Add the caster sugar and
   the egg and beat until smooth.  Pour into the pastry shell.
 * Bake for 20 minutes at 180 degrees or until just set.  Allow to cool.  To serve
   dust with sifted cocoa powder and chocolate curls.

[[

### Notes

 * Tart is best eaten on the day it is made.
 * Not suitable for freezing.

![author avatar](https://i0.wp.com/stayathomemum.com.au/wp-content/uploads/2025/
12/clare_whitfield_profile.webp?quality=80&ssl=1)

 Clare Whitfield Chief Editor

 Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical
home management for Australian families. Based in the northern suburbs of Sydney,
she balances editorial leadership with life as a stay at home mum to two school 
age children. Her background in home economics and more than a decade of experience
in recipe development, family budgeting, and household systems inform her work.

 [See Full Bio](https://stayathomemum.com.au/author/clare_whitfield/) [  ](https://stayathomemum.com.au/author/clare_whitfield/)