Dark Chocolate Tart

£32.00
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Only -1 items in stock!

Inside this gourmet baking kit you'll find a generous helping of Valrhona Caranoa 55 Dark Chocolate and Lyre's Dark Cane Spirit, which combined, produce a seriously decadent baked chocolate tart. 

This kit makes a 20cm tart and can be eaten at room temperature or a little warm served with cream or 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: 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!) 

Serves: 6-8

Difficulty Level: Intermediate

W H A T ' S   I N   T H E   B O X ?

Perfectly Weighed Ingredients (allergens in bold, full information here)

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

** not included in LetterBox size.

Handy Baking Equipment

  • 20cm Matfer Exoglass 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 LetterBox, you will also need to add two eggs and 200g unsalted butter**

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

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

T U T O R I A L

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

S T O R A G E

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

BIGBOX - use within a week.  LETTERBOX - use within one month. 

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.