Recipe detail

Desserts Chocolate Tart

29. 1. 2024

Author: Phil Smith

Company: Retigo

Food category: Desserts

Cuisine: English

Program steps

  • Preheating:
  • 200 °C

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Hot air
0 %
time icon Termination by time
time icon 00:15 hh:mm
probe icon 180 °C
ventilator icon 100 %
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Ingredients - number of portions - 8

Name Value Unit
ready-made shortcrust pastry 375 g
double cream 300 ml
caster sugar 10 g
sea-salt 2 g
Unsalted butter 50 g
dark chocolate 70% 200 g
milk full fat 50 ml
Clotted Cream 100 g

Nutrition and allergens


Nutritional value of one portion Value
Energy 321 kJ
Carbohydrate 26.8 g
Fat 19.8 g
Protein 5.3 g
Water 0 g


Line a tart tin with the pastry and blind bake.
Heat the cream, sugar and a little sea salt in the oven until hot, then place the butter and chocolate into the cream and mix, at the end, pour in the milk and continue mixing.
When the mixture has cooled a little, pour into the blind baked pastry, sprinkle with more of the sea salt and place in the refrigerator.
Serve with clotted cream

Recommended accessories

Stainless wire shelving

Stainless wire shelving