Servings | Prep Time |
12servings | 30minutes |
Cook Time | Passive Time |
25minutes | 1-2hours |
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Use 55-70% dark chocolate, no higher, other wise it gets too bitter.
The pastry is great to work with. If you don’t manage to get it into the tart tin in one piece, patch it up, it’ll be fine. Freezing it before blind baking makes it less likely to shrink and split.
Leaving the tart in the oven to cool makes it less likely to crack.
You can briefly blowtorch the surface before serving to give a nice gloss.
If using a 26cm tart tin (16-18 slices) then increase quantities by 50%.