Gordon Ramsay Rich Chocolate Tart


Amaze on Maze with this mouth-watering Rich Chocolate Tart recipe, created by Gordon Ramsay's chefs.
Enjoy casual dining, dressed up. 

Ingredients: Serves 2

For the pastry:

- 125g plain flour, plus extra for dusting
- Pinch of sea salt
- 70g unsalted butter, chilled and cubed
- 1½ tbsp icing sugar
- 1 egg yolk
- 1 tbsp cold water

For the chocolate ganache filling:

- 250ml single cream
- 50g glucose syrup
- ½ tsp vanilla bean paste
- 200g dark chocolate (50-60% cocoa), chopped
- 75g unsalted butter
- Pinch of sea salt
- 20cm fluted round tart tin


1. To make the pastry, add the flour, salt and butter to a food processor and pulse to form rough crumbs. Add the icing sugar and pulse again just to mix through.
2. Beat the egg yolk with the water. Add to the processor and pulse a few times – you just want the mixture to start clumping together, over-mixing can make the pastry tough.
3. Tip out onto your work surface and use your hands to bring the dough together in a ball. Press gently into a round disc, wrap in cling film and chill for about 30 minutes to firm up.
4. Preheat the oven to 200°C/180°C fan/Gas 6.
5. Roll out the pastry to a large circle, about 26-28cm in diameter, using your 20cm tart tin as a guide (it should line the tin and edges with a small overhang).
6. Lift over the tin and press gently into the base and edges. Trim the excess overhang then put the whole tin on a baking tray and place in the fridge for 15-20 minutes to chill again.
7. Scrunch up a large piece of baking paper and lay it over the pastry. Fill with baking beans (or dried rice or lentils).
8. Bake for 20 minutes or until the sides of the pastry are golden, then remove the paper and baking beans and return to the oven for 5-8 minutes or until the base is lightly golden all over. Set aside to cool completely before filling.
9. To make the ganache, add the cream, syrup and vanilla to a saucepan, stir well then bring to the boil over a medium heat.
10. As soon as it starts to bubble and steam, remove from the heat and stir in the chopped chocolate so that it melts in the hot cream. Add the butter and stir until fully melted and completely smooth.
11. Pour the warm ganache into the cooled tart case. Leave to set at room temperature then chill until ready to serve. Cut into slices (dipping the knife into hot water will help get a neat cut) and serve, perhaps with some cream or raspberries, or a dusting of cocoa powder.