I hadn’t planned on posting two tart recipes in a row. But after sharing a picture on Instagram, some of you mentioned you’d like to make this chocolate tart for iftar, and I just can’t say no. So here it is.
For those of your unaware, iftar is the meal we eat to break our fast during Ramadan. We’re currently experiencing 18 hours of fasting in our part of the world, and the experience is a little different for me from past Ramadans. For one thing, I’m in charge of the meal (yikes) and my body clock is out of whack. We’ve been going to sleep around 4am so we can squeeze some food into our belly before dawn – we’ll probably regret this new timetable we’re on when we both go back to work on Monday. It’s the change in sleep pattern and the hot weather, rather than the not eating, that’s been difficult for me so far. For Conor, I think it’s the not eating part.
We’ve been trying to keep our iftar meals light and easy on the stomach – ironically we’ve found it difficult to eat much after an 18 hour fast. Instead we break our fast with something small, and then eat more a couple hours later. Sometimes we like to indulge, and if you’re in the same mood then this chocolate tart will work as a good post-iftar treat. It’s silky, smooth, and rich. Everything you would expect from a decadent chocolate dessert.
- For the pastry:
- 200g plain flour
- 130g unsalted butter
- 35g icing sugar
- 1 large egg yolk
- 2 tsp water
- For the filling:
- 300ml double cream
- A pinch of salt
- 1 tbsp caster sugar
- 60g unsalted butter, cut into cubes
- 200g dark chocolate, roughly chopped
- 60ml milk
- To make the pastry, combine the flour, butter, sugar, egg yolk and water in a food processor, or with your hands, until a dough starts to form. Tip the mixture onto your work surface and work the dough into a ball. Roll out the dough on a lightly floured surface so it is approx. ½cm thick. Line the pastry into a 20cm tart tin. Prick the base with a fork. Place in the fridge and leave to chill for 20 minutes.
- Preheat oven to 180C/ 325F/ Gas mark 4. Line the pastry with greaseproof paper and place baking beans on top to bake the tart blind for 10 minutes. Then remove the paper and beans and place tart back in the oven to bake for another 15 minutes un-blind. Once baked, allow to cool.
- To make the filling: place the cream, salt and sugar in a pan over a medium heat and bring to a boil. Just as it comes to a boil, take it off the heat, and add the butter and dark chocolate and stir until they are melted and the mixture is smooth. Set aside till lukewarm.
- When the mixture is lukewarm, add the milk and stir to combine the mixture together. Pour the mixture into the pastry case and then leave the tart to set at room temperature for at least 3 hours before serving.