Chocolate Bakewell Tarts Recipe
To make the chocolate pastry, put the flour, cocoa powder, butter, sugar and egg into a food processor and pulse until combined. If necessary, add a little milk to help bring the mixture together.
Turn the dough out onto a floured work surface and roll out until large enough to line a 26cm tart tin or you could make individual tarts. Press the pastry into the tin, trim the top, then chill in the fridge for 30 minutes.
Preheat the oven to 200°C/400°F/Gas 6.
Line the pastry with greaseproof paper weighed down with baking beans or rice. Bake for 15-20 minutes until almost cooked at the sides.
Remove the paper and beans and brush the pastry all over with beaten egg. Return to the oven for a further 5 minutes until golden-brown. Remove from the oven and turn the oven temperature down to 180°C/350°F/Gas 4.
To make the filling, beat the butter and sugar together in a bowl until pale and fluffy. Mix in the ground almonds then add the eggs, one at a time, beating well between each addition – don’t worry if the mixture begins to split.
Fold in the flour and mix well. Fold in the vanilla seeds, rum and milk chocolate drops and mix until combined.
Spread the jam over the base of the pastry case, leaving a 2.5cm gap around the edge. Spoon the filling mixture over the jam and spread into an even layer. Sprinkle the flaked almonds over the top.
Bake for 20 minutes or until set and golden-brown. Allow to cool in the tin before turning out and serving.
Serves: 4 people
- Ease of preparation: Medium
- Preparation time: 30 minutes
- Cooking time: 45 minutes
- Total time: 1 hour 15 minutes
- Chocolate Pastry:
- 270g plain flour, sifted, plus extra for dusting
- 30g Cocoa Powder, sifted
- 125g unsalted butter
- 30g sugar
- 1 egg, plus 1 extra, beaten, to glaze
- 2 tbsp milk (if needed)
- 225g unsalted butter, softened
- 225g caster sugar
- 225g ground almonds
- 3 eggs, lightly beaten
- 50g plain flour, sifted
- Half a vanilla pod, split in half lengthways and seeds scraped out
- 2 tbsp golden rum
- 130g Milk Chocolate Drops
- 5 tbsp cherry jam
- Flaked almonds, for sprinkling
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What people are saying
it was easy to do and a great dish that everybody loved
melissa, loddon said on 18/01/2016