Dark Chocolate Tart

Goodman Fielder Food Service
Dark Chocolate Tart

Dark Chocolate Tart

Posted on 7th May 2019
Looking for a new chocolate offering on your dessert or afternoon tea menu? Check our Chef Mark's Dark Chocolate Tart recipe today.
Makes 10, scale as needed.


500 g Cacao Ivory Chocolate Buttons
200 mL Milk
300 g Cream
3 each Eggs
300 g White Wings Plain Flour
90 g Icing Sugar
200 g Meadow Lea Spread
3 each Egg Yolks
30 mL Water


Image of the chocolate tart raw ingredients

Step 1:

To make the sweet pasty, combine the Meadow Lea Spread and icing sugar until it is smooth and creamy. Don’t forget to scrape down the sides to ensure all of the ingredients are incorporated into the mix. Then, slowly whisk in the egg yolk and White Wings Plain Flour. Don’t over mix the ingredients because you don’t want it to become too tight. Then, add a drop of water and stir. Once it has all combined, cover with cling wrap and rest in the fridge for half an hour to an hour.

Adding Meadow Lea Spread and Icing Sugar

Adding the egg and White Wings Plain Flour

The final product of the mixture

Step 2:

Roll out the pastry and line a shallow eight-inch ring. Blind bake in the oven at 180 degrees Celsius until golden brown. For the blind baking, use baking beans because they conduct the heat better, eliminating the risk of the pastry bubbling.

Blind baking with metal beads

The golden coloured cooked tart shell

Step 3:

For the chocolate mixture, boil milk and cream together, then pour it onto the Cacao Ivory Chocolate Buttons and gently stir until it’s melted. Then, add the three beaten eggs. Don’t whisk the mixture because you don’t want it to incorporate too much air. Continue to mix until it becomes shiny.

Pouring out the Cocao Ivory Chocolate

Pouring hot cream over the chocolate to melt it

Step 4:

Pour the chocolate mixture into the tart case and place it in the oven at 180 degrees Celsius for 30 minutes. Remove the tart from the oven and allow it to cool down.

Pouring melted chocolate into baked tart shell

Pouring the mixture into the tart shell

Step 5

For presenting, coat the edges of the tart with icing sugar and decorate with chocolate garnishes.

Decorating the chocolate tart

Message from chef Mark Stone

Mark Stone

No one ever goes past a chocolate menu offering. That’s why it’s important to have options on your menu. By opting for dark chocolate, it releases a strong, rich flavour that melts when eaten. It’s just magical.

See more ideas from Mark Stone

19th March 2019

Homemade honey granola with poached fruits

While it's easy to make and store in bulk, this crispy, crunchy dish is full of punchy flavours and makes the perfect breakfast menu addition.

More ideas

Beurre Noisette Ice Cream with Butter Crumb, Caramel Popcorn & Poached Pears

16th April 2019
Looking for a creamy, flavoursome dessert for your menu? Chef Tim's Beurre Noisette Ice Cream recipe is the answer. It's rich in flavour and can be made in bulk, ahead of service time.

Classic Sweet Apple Pie

6th March 2019
There is nothing better than Grandma's traditional apple pie, so why not bring it to your venue today?

Chef Andy Bowden's Famous Pumpkin Pie Donuts

5th February 2019
Chef Andy Bowden is renowned for his delicious desserts, now he has shared the ins and outs of his famous Pumpkin Pie Donuts. Check out his step-by-step recipe.

Start Getting Fed with Ideas

Be inspired with Recipes created by Chefs.
Sign Up for GF Foodservice News