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Baked Chocolate Tart

 Baked Chocolate Tart
Source: Jamie Oliver
0 ServingsPrep: 0 min. Cook: 60 min.


  • 5 ounces unsalted butter
  • 5 ½ ounces semisweet chocolate (a bit under 1 cup)
  • 8 tablespoons unsweetened cocoa powder sifted
  • Small pinch salt
  • 4 eggs
  • 7 ounces granulated sugar (a bit over 1 cup)
  • 3 tablespoons maple syrup
  • 3 medium heaping tablespoons sour cream or crème fraiche
  • 10-inch flan or tart shell baked blind* (instructions follow in next post)


  • Place the butter, chocolate, cocoa powder and salt in a bowl over a
  • pan of simmering water and allow to melt slowly, stirring
  • occasionally until well mixed.
  • In a separate bowl beat the eggs and sugar together until light and
  • well creamed, and then add the golden syrup and sour cream or crème
  • fraiche. Stir the chocolate mixture into this mixture, scraping all
  • the chocolate out with a spatula. Once you’ve mixed it well, pour it
  • into the pastry shell. Place into a preheated 150ºC/300º F oven for
  • 40 to 45 minutes. During cooking a beautiful crust will form on top.
  • Carefully remove the tart from the oven and allow to cool on a rack

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Baked Chocolate Tart (continued)

Directions (continued)

  • for at least 45 minutes, during which time the skin will crack and
  • the filling will shrink slightly.
  • Yield: serves 0