Dark Chocolate Tart

Regular price £32.00
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Only -1 items in stock!

Included in this gourmet baking kit are a generous pack of Valrhona Caranoa 55 Dark Chocolate and a good helping of Lyre's Dark Cane Spirit, which combined, produce a seriously decadent baked chocolate tart. 

This kit makes a 20cm tart, enough to feed 8 comfortably, 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!) 

Perfectly weighed Ingredients

  • T55 French Patisserie Wheat Flour
  • 82% Fat French Butter (not included in LetterBox size)
  • Valrhona Dark Chocolate CARANOA 55% 
  • Cacklebean Arlington White Free-Range Eggs (not included in LetterBox size)
  • 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 Ring
  • 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.

**For LetterBox BakesterBox, you will also need to add two eggs and 200g unsalted butter**

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 BIGBOX BAKESTERBOX - Chilled items: refrigerate immediately. Dry items: store in a cool, dry place. Use within 10 days.

THE LETTERBOX BAKESTERBOX - Store in a cool, dry place. 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.