Easy Amaretto Chocolate Tart Tom Kerridge Recipe

I was helping cook a roast dinner for 9 people and wanted a dessert that was easy to make beforehand whilst keeping everyone happy with it's flavour. This chocolate tart recipe from Tom Kerridge's Best Ever Dishes looked the perfect recipe that was still easy whilst giving everyone a sugar hit, but removed the extra toppings as a few people didn't like coffee.
For the pastry
175g/6oz plain flour
40g/1½oz cocoa powder
80g/3oz icing sugar
140g/5oz butter, diced
2 medium free-range egg yolks

For the filling
750g/1lb 10oz milk chocolate
260ml/9½fl oz double cream
120ml/4fl oz amaretto

For the pastry, sift the flour, cocoa powder and icing sugar into a bowl. Add the butter and rub together using your fingers until the mixture resembles breadcrumbs. Add the egg yolks and mix together until it forms a dough. Add a little ice-cold water if the pastry feels dry. Wrap the dough in cling film and place in the fridge to rest for at least an hour.

Preheat the oven to 170C/340F/Gas 3½.

When the pastry is rested, lightly flour a work surface and roll out the dough into a circle about the thickness of a £1 coin. Lay the pastry over the tart case and gently push down to line, taking care to get the pastry right into the edges. Line the pastry with baking parchment and fill with baking beans or uncooked rice. Place the tart on a baking tray and bake in the preheated oven for 25 minutes.

Carefully remove the baking parchment and beans and place the tart back in the oven to cook for a further 10-20 minutes, or until the base looks dry. Remove the tart from the oven and allow to cool. Once cooled, trim the pastry to tidy up the edges.

For the filling, break up the milk chocolate and place into a bowl over a pan of barely simmering water. Do not let the bowl touch the water. Once melted, remove the bowl from the heat.

In a pan over a medium heat, bring the double cream and amaretto to the boil. Pour the cream mixture over the melted chocolate, whisking everything together well. Pour this mixture into the cooked tart case and cool to room temperature before placing the tart in the fridge for 30 minutes, or until set.
It was a super easy recipe that tasted very indulgent. The berries that we added helped to cut through the rich filling, which I think may have been too much for me with the suggested toppings in the original recipe. This is definitely a chocolate tart I would bookmark to make again and is perfect to impress at a dinner party.


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