Dark Chocolate Tart

Regular price £32.00
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Only -4 items in stock!

Valrhona Dark Chocolate, combined with Lyre's Dark Cane Spirit gives a rich intensity to this take on a baked chocolate tart. 

This is kit contains all ingredients needed to make a 20cm tart - enough to feed 8 comfortably. We suggest serving with cream or ice-cream, and if you really want to make it a little more adult, add a splash of rum with the Dark Cane Spirit in the filling too (not provided in Box). 

CHEF'S TREAT: we also provide you with a professional Exoglass tart ring, which is the perfect size, depth and shape for this tart AND it's dishwasher friendly (we know how important that is!)

Perfectly weighed Ingredients

  • T55 French Patisserie Wheat Flour
  • 82% Fat French Butter
  • Valrhona Dark Chocolate CARANOA 55% 
  • Cacklebean Arlington White Free-Range Eggs
  • Lyre's Dark Cane Spirit
  • Tate & Lyle Icing and Dark Brown Sugars
  • Callebaut Cocoa Powder
  • Egg Yolk Powder
  • Salt

For allergens see ingredients in bold. Contains: wheat (gluten), dairy, eggs and soya lecithin.

Handy Baking Equipment

  • 20cm Matfer Exoglass Cake Ring (optional)
  • Baking Parchment
  • Dough Scraper
  • Muslin Cloth
  • Mini Measuring Cup

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.

Bake-a-long at home with our Dark Chocolate Tart made with Lyre's Spiced Cane Spirit tutorial. 

Preparation 30 mins + Chilling 40 mins + Baking 40 mins = Total: 1 hour 50 mins

THE BAKESTERBOX - Chilled items: please refrigerate immediately. Dry items: store in a cool, dry place. Use within one week.

THE TART - if not being eaten on the day its made, store in the fridge and eat within two days. Alternatively, the finished tart (or slices of) can be frozen for up to two weeks, and should be allowed to come back to room temperature before serving.