Chocolate Tart

Preparation info
  • Serves


    • Difficulty


Appears in
A Long and Messy Business

By Rowley Leigh

Published 2018

  • About

It is important not to overcook the chocolate mixture as it can dry up rather alarmingly. If it is still a bit runny, there will be absolutely no harm done.


For the Pastry

  • 100g (oz) unsalted butter, plus extra for greasing
  • 70g (


Cream the butter and sugar together in an electric mixer or in a bowl with a wooden spoon. When they are perfectly smooth add the beaten egg and incorporate to form a wet paste. Add the sifted flour and salt and fold it in very gently without overworking the dough. Lightly gather the dough into a ball, wrap in clingfilm and refrigerate for at least 30 minutes.

Butter a