This is a decadent chocolate dessert perfect for a dinner party. Use at least 60% dark chocolate for the best result and good depth of flavour. The Burlington serves this tart with Porter Ice cream.






Skill level

Average: 4.2 (10 votes)



Short Crust Pastry:
125 g plain flour
50 g chilled butter, chopped
50 g icing sugar
1 whole egg


Egg Wash:

1 egg

1 tablespoon milk


Tart Filling:
580 ml cream
45 g caster sugar
250 g chocolate (60% cocoa or above)
1 whole egg
3 egg yolks
pinch of salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time: 3 hours 30 minutes

To make the pastry, place the flour, butter and icing sugar in a bowl and rub together with your fingertips until a fine sandy texture. Add the egg and incorporate until the mixture just forms a dough. Turn pastry onto a lightly floured bench and knead briefly. Form into a disc, wrap in plastic wrap and refrigerate until chilled (around 1 hour).

Roll pastry out on a lightly floured surface to 3mm & line 20 cm tart tin. Refrigerate for 30 minutes to chill.

Preheat oven to 180ºC. Place tart tin a baking tray. Line pastry with non stick baking paper and fill with uncooked rice or beans. Bake pastry for 10 minutes, remove the paper and rice and cook for a further 5 minutes or until light golden. Beat together the egg and milk for the milk wash and brush over the pastry while still warm to seal. Set aside to cool to room temperature.

To make the tart filling, reduce oven to 130°C. Bring cream & sugar to boil, take off heat and pour over chocolate in a bowl. Stir until dissolved and smooth. In a separate bowl, whisk the whole egg & yolks with salt. Pour chocolate mix, into egg mix and whisk well, keeping mixture smooth. Pour mixture into tart shell and bake for approximately 40-45 minutes, or until just set in centre. Cool to room temperature. Chill for 2 hours, slice to serve.