Divine Tart Au Chocolat Recipe

This recipe has been reproduced with permission from Divine from their chocolate cookbook.

The crisp pastry in this delicious tart is a foil for the velvety smooth and deeply rich filling of eggs, cream and dark chocolate. All it needs is a jug of thick cream to serve.

For The Pastry

  • 175g plain flour
  • a pinch of salt
  • 2 tablespoons of icing sugar
  • 125g unsalted butter, chilled and diced
  • 1 large free range egg yolk
  • 1 tablespoon cold water

For The Filling And Topping

  • 300ml double cream
  • 2 x 100g bars of Divine dark chocolate
  • 2 large free range eggs at room temperature

To Finish

  • White or dark chocolate shavings


  • 24cm loose-based flan tin
  • baking tray


To make the pastry: put the flour, salt, using sugar and diced butter into the bowl of a food processor. Run the machine until the mixture looks like fine crumbs. Add the yolk and water and ‘pulse’ the machine until the dough comes together into a ball. Remove from the bowl, wrap and chill for 30 minutes. Roll out the dough on a lightly floured work surface to a circle about 4mm thick and 30cm across. Wrap the pastry around the rolling pin and lift it into the flan tin. Gently press the pastry onto the base and sides of the tin. Trim off the excess pastry then prick the base well with a fork and chill for 30 minutes.

Meanwhile, heat the oven to 180C / 350F / Gas 4. Line the pastry case with a piece of crumbled up grease proof paper and fill with either dried beans, ceramic baking beans, or coins, then bake in the heated oven for 10 minutes. Carefully remove the paper and beans and cook the pastry case for another 5 minutes until the base is barely coloured. Remove from the oven and set on a baking tray.

To make the filling: bring the cream to the boil in a medium saucepan. Remove the pan from the heat. Break up the two bars of dark chocolate and stir into the hot cream. Stir gently until melted and very smooth. Break the eggs into a mixing bowl and whisk very briefly until slightly frothy then whisk in the chocolate cream. When thoroughly combined pour into the pastry case. Bake in the heated oven for 20 minutes until the filling is barely firm – it will carry on cooking for a few minutes after you remove from the oven. Remove from the oven and leave to cool on a wire rack.

When ready to serve remove the tarte from the pastry case and set on a serving plate. Decorate with the chocolate shavings. Keep tightly covered in the fridge for up to 4 days. Remove from the fridge about an hour before serving to ‘come to’.

Lee McCoy

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