Dark Chocolate Tart Baking Kit

Inside this gourmet chocolate baking kit you'll find ingredients such as Pump Street Grenada 70% Dark Chocolate and Lyre's Dark Cane Spirit, which when combined, create a seriously decadent chocolate tart. 

This baking kit creates a 20cm tart that can be eaten at room temperature or warm served with cream/ice cream. If you want to make this tart *extra* special, add a splash of rum in with the Dark Cane Spirit too. 

CHEF'S TREAT: our standard and large kits come with a professional Exoglass tart ring. It's the perfect size for this tart AND is dishwasher friendly too!

Serves: 6-8

Difficulty Level: Intermediate

W H A T ' S   I N   T H E   B O X ?

STANDARD baking kits contain dry ingredients + handy baking equipment. Recommended if buying as a baking gift! 

LARGE baking kits contain dry ingredients + chilled ingredients + handy baking equipment

REFILL baking kits contain dry ingredients only.

Allergens in bold, full information here.

DRY/AMBIENT BAKING INGREDIENTS

• Organic Shipton Mill Patisserie Wheat Flour
• Pump Street Dark Chocolate
• Lyre's Dark Cane Spirit (barley)
• Tate & Lyle Icing Sugar
• Tate & Lyle Dark Brown Sugars
• Callebaut Cocoa Powder
• Egg Yolk Powder
• Salt

CHILLED INGREIDNETS (optional)

• 82% Fat French Butter
• Cacklebean Free-Range Eggs
  

HANDY BAKING EQUIPMENT (optional)

• 20cm Matfer Exoglass Tart Ring
• Baking Parchment
• Dough Scraper
• Muslin Cloth
• Mini Measuring Cup

D O   I   N E E D   A N Y T H I N G   E L S E ?

You will also need a mixing bowls, mixing spoon/spatula, rolling pin, a baking tray, your oven, a splash of water, and some space in the fridge. 

You can use a stand mixer (with paddle attachment) or a food processor if you wish too, but it is not necessary.

For STANDARD and REFILL baking kits you will need to add 2 eggs and 200g unsalted butter.

H O W   L O N G   W I L L   I T   T A K E ?

Preparation 35 mins + Chilling 65mins + Baking 40 mins = Total: 2 hour 20 mins

T U T O R I A L

Bake-a-long at home with our Dark Chocolate Tart tutorial here. 

S T O R A G E

THE BAKING BOX - Store dry ingredients in a cool, dry place; use within 8 weeks. Store chilled ingredients in the fridge and use within one week.

THE CHOCOLATE TART - if not being eaten on the day its made, store in the fridge and eat within two days.

FREEZING - the baked tart (or slices of) can be frozen for up to two weeks. Allow to come back to room temperature before serving.