Stolen Sadinian Chocalate Tart

Preparation info
  • Serves


    • Difficulty


Appears in
Real Chocolate: Over 50 Inspiring Recipes for Chocolate Indulgence

By Chantal Coady

Published 2003

  • About

This recipe was stolen from a famous restaurant in Sardinia, which shall remain unnamed, as will the perpetrator! Made without flour or almonds, it is so good it had to be shared.


  • 200 g real dark chocolate
  • 120 g unsalted butter, plus more for the tin
  • 8


Melt the chocolate in a bowl in a very low oven for about 5–10 minutes (melting chocolate). Turn the oven up to 180°C/Gas 4 and butter a 25 cm round