Rich Chocolate Tart

January 31, 2011 at 8:50 am (recipes) (, , , , , , , )

I was heading off to an Australia Day BBQ (without the BBQ) and had to take a plate. I decided to take two plates (one savory and one sweet) in the end so I was guaranteed I would have enough to eat. After raiding the cupboards I realised that I had all the ingredients in the house to make The Pastry Pantry‘s Rich Chocolate Tart, so that was my sweet dish sorted!

The Pastry Pantry is a company who make gluten free pastry, they have Rough Puff, Sweet Shortcrust, Savory Shortcrust and Rich Chocolate Shortcrust pastry’s (stockists can be found here). Last time I made this tart I used the Sweet Shortcrust pastry as I could not get the chocolate one, however I had managed to track down a pack of the chocolate pastry a few months ago and therefore had it in the freezer. This tart is really easy to make and both times it was a hit (even when I made it without the chocolate pastry – although it is better with the chocolate pastry!)  so I knew it would go down a treat! Everyone highly enjoyed it, and my Mum even begged me to leave her behind a few pieces as she absolutely loves it (and she isn’t a fan of hugely sweet or rich things).

The recipe uses couverture chocolate, however I just used Woolworths Select brand dark chocolate.

The Pastry Pantry's gluten free Rich Chocolate Tart

Want to make your own Rich Chocolate Tart? Here’s how:


  • 1 Rich Chocolate Shortcrust sheet from The Pastry Pantry
  • 225 gms dark chocolate finely chopped
  • 75 mls cream
  • 90 gms butter chopped
  • 3 eggs
  • 75 gms castor sugar
  • 1 tablespoon golden syrup


  • Defrost pastry at room temperature for 2-3 hours (do not defrost in the fridge)
  • Spray flan dish with oil, line with pastry sheet and trim off the excess
  • Cover tart base with baking paper, then fill with baking weights or uncooked rice
  • Bake in a preheated oven at 185° for 12-15 minutes
  • Combine chocolate, cream and butter in a heatproof bowl over a saucepan of simmering water and stir continuously until butter is melted and mixture is well combined. Remove bowl from heat and set aside
  • Using an electric mixer whisk eggs, sugar and golden syrup until pale and creamy, then fold into the chocolate mixture

Folding in the chocolate mixture

  • Pour filling into tart shell and bake at 150° for 30 to 35 minutes or until just set. Cool tart to room temperature before serving (note that the tart will still be a bit soft when you first take it out of the oven but it will harden as it cools)


Do you have any favourite dishes to cook up when you need to take a plate somewhere?



  1. Kim Larochelle said,

    Looks to good to be true! Yum!

  2. chocolatesuze said,

    woahhh i love flourless chocolate tart! im not gluten intolerant but i find that flourless chocolate tarts taste more awesome cos its super chocolatey mmm i cant wait to try this recipe out!

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