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Chocolate Tart

Serving:8 to 10


  • 1 pack of Plein Soleil Shortcrust Pastry
  • 700ml (3 cups) fresh cream
  • 25g glucose
  • 200g Chocolate (65% cocoa)
  • 50g butter



  1. Preheat the oven to 180°C.
  2. Roll out the Plein Soleil Shortcrust pastry to the desired thickness and use to line a 20cm fluted tart tin.
  3. Place a layer of baking paper with baking beans on top of the pastry and bake for 15 minutes in the oven. Remove the baking beans and paper and bake for a further 15 minutes. Remove from the oven and allow to cool.
  4. Place the cream and glucose in a heavybased saucepan and bring to the boil.
  5. Remove the saucepan from the heat and add the chocolate. Stir until the chocolate melts and the mixture is smooth and glossy.
  6.  Add the butter to the chocolate mixture, stirring continuously.
  7. Once the tart has completely cooled, fill with the ganache.
  8. Refrigerate for 2 hours before decorating.

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