— See Fiona and Jeremy make Maggie Beer’s chocolate, pear and almond tart in episode 5 of Dishing It Up, 7. 30 pm Thursday October 27 on SBS and SBS Food. All episodes streaming free on SBS On Demand. For recipes and more head to the program page . —
Chocolate tart has so many delicious guises. Serve up one of these to cater for any occasion (there are vegan plus gluten-free options, too).
This Dutch chocolate tart combines chocolate pastry, a salted dark chocolate and double cream filling and pine praline. This needs several hours of chilling time, so it’s perfect to make ahead for a special occasion.
With a shell of buttery chocolate shortcrust pastry and a chocolate-pecan filling, this is wonderful served warm or at room temperature. It’s another great make-ahead dessert, as it will keep in an airtight container at room temperature for up to 3 days.
A nod to the early use of ground cocoa by the ancient Mayans, in drinks with spices and chilli, this rich dessert features a chocolate, cream, vanilla, cinnamon and chilli filling, for delicious spiced chocolate flavour with a mild chilli hit.
CHOCOLATE AND PEAR, ALWAYS A GOOD PAIR
“I’ve taken my favourite fruit and chocolate combination, plus my favourite chocolates tart recipe, and poshed it up with a little spice, ” says Matthew Evans associated with his striking pear sour.
Made with chocolate-almond cream and poached pears, this recipe from Maggie Beer delivers the dense, rich tart that’s lovely served with ice-cream or cream.
Hazelnuts partner apples and pears perfectly in this nutty, treacly tart through Paul Hollywood.
There are multiple factors of greatness at play here: the buttery pecan pastry, made with floor pecans; the top layer of sweet bourbon-laced pecan filling; and in between, a hidden layer of dark chocolate!
FUN, FLUFFY, FUDGY, FAB
From the ‘Chocolate Queen’ Kirsten Tibballs, these little tarts are texture heaven: a crisp tart shell with a luxuriously smooth dark chocolate filling, topped with crumbled shortbread pastry. Eat warm or cold.
“Hold onto your forks, chocolate lovers! ” says Anna Olson of this rich recipe. This slice of chocolate heaven triples the indulgence, with a chocolate crust, a chocolate silk layer and then a fluffy layer on top.
This particular Snickers-inspired tart from Khanh Ong is full of everything delicious! A chocolate biscuit base is topped with condensed milk and peanut butter filling and peanut butter, cream and chocolate topping.
This ‘hot chocolate’ sour, shared by Elizabeth Hewson on The Cook Up with Adam Liaw , is a cool idea – literally. Take the idea of the hot chocolate, and turn it into an easy no-bake dessert: the filling is made by cooking chocolate, marshmallows and milk in a saucepan until thick and smooth, then adding to whipped cream, while the base is made by whizzing Tim Tams and butter. Press the crumb mixture into a tart shell, pour in the filling, and chill ’til set. Done!
VEGAN AND GLUTEN-FREE DELICIOUSNESS
The cayenne pepper adds ‘warmth’ and intensifies the flavour of the filling up, rather than adding spiciness to this rich chocolate tart simply by Katherine Sabbath. This is a special occasion tart that’s perfect for vegans (it’s also gluten-free) – and we love her suggestion that if you have leftover filling, store it in the refrigerator and serve comfortable, poured over ice-cream! (And for another vegan, gluten-free option, try this chocolate-topped salted caramel tart ).
WHITE CHOCOLATE TOO!
For the white chocolate lovers, here are some lovely little tartlets from Poh Ling Yeow. “I’ve given this well-loved combination of raspberry and white delicious chocolate a little sharp kick with the addition of créme fraîche. It softens the overt sweetness of the white chocolate and freshens the palate, ” she says.
Fans from the lemon meringue tart, try this tangy and creamy alternative: a crisp almond shortbread base, white chocolate-passionfruit filling, and Swiss meringue leading.
And many more…