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  • Quick
  • Easy
  • Serves 6
  • 30 mins cook

Chocolate tart

Chocolate tart

This silky chocolate tart is a firm favourite and is criminally easy to make!


  • 1 sheet shortcrust pastry – or make your own
  • 150 ml milk
  • 50 ml cream
  • 2 egg yolks
  • 4 tbsp caster sugar
  • 1/2 tsp vanilla extract
  • 1 tsp (heaped tsp) cornflour
  • 100 g dark chocolate, chopped
  • 50 g butter


  1. Preheat oven to 180°C. Line a loose-bottomed tart tin (approx 32cm x 12cm) with the shortcrust pastry, leaving an overhang of pastry on all sides. Place in the freezer for 10 minutes to rest.
  2. Bake the pastry for 15-20 minutes until golden brown. Allow to cool, then trim the overhang with a sharp knife.
  3. Make the filling by heating the milk and cream in a saucepan over a medium heat.
  4. Meanwhile, whisk the egg yolks and sugar in a bowl until light and creamy. Add the vanilla extract and cornflour, stirring to combine.
  5. Once the milk and cream mixture is nearly boiling, slowly add it to the bowl, whisking until combined well.
  6. Return the mixture to the saucepan, then add the chocolate and butter. Whisk on a low heat until a smooth sauce forms, then continue to cook for 3-4 minutes.
  7. Remove from heat and allow to cool for 3-4 minutes before pouring into the pastry case.
  8. Refrigerate for at least 2 hours or until the chocolate filling is set.


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