Velvety chocolate tart

This grown-up pud is rich, decadent and easy as pie. Just the thing for the upcoming party season.

Ingreadient

• 200ml Essential Double Cream
• 2 tbsp caster sugar
• 150g Belgian dark chocolate (54% cocoa solids)
• 40g Essential Unsalted Butter, cubed
• 5 tbsp Hotel Chocolat Velvetised Chocolate Cream
• 215g Cooks’ Ingredients Sweet Pastry Case

Step by step

1. Put the cream, sugar and a pinch of salt in a saucepan over a low heat. Warm, stirring often, until the sugar has dissolved. Raise the temperature until the cream is just steaming, then take off the heat.
2. Meanwhile, use a vegetable peeler or sharp knife to shave a few shards of the chocolate for the topping and set aside. Finely chop the rest of the chocolate and add with the butter to the pan of hot cream, then stir until melted and combined.
3. Stir in the velvetised cream until combined, then pour into the tart case. Allow to cool to room temperature, then chill for 2 hours before serving scattered with the chocolate shards. Alternatively, you can make the tart in advance and chill overnight, in which case remove from the fridge 1 hour before serving.