Double Chocolate Tart

Double Chocolate Tart

This is a perfect dessert for any occasion, you can add your favourite liqueur or nuts to the tart. Add a layer of raspberry jam before pouring the chocolate glaze for extra texture or a shot of whisky or baileys in the filling all delicious!
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Course Dessert
Cuisine Irish
Servings 8


Chocolate tart

  • 200 g Sweet Pastry blind-baked
  • 250 ml cream
  • 100 ml milk
  • 150 g dark chocolate chopped
  • 140 g milk chocolate chopped
  • 2 egg

Chocolate glaze

  • 90 g dark chocolate finely chopped
  • 150 ml double cream
  • 2 tbsp. salted caramel sauce
  • 1 tbsp. Irish whisky optional

To serve ; optional

  • 100 g cookies
  • 100 g raspberries


  • Preheat the oven to 140˚C.
  • In saucepan, pour the cream and milk for the filling and bring to the boil.
  • Remove from the heat and whisk in the chocolate until smooth. Add the egg when the mixture has slightly cooled.
  • Pour the chocolate mixture in the precooked tart base.
  • Place in the oven and bake in the oven for 10-15 minutes maximum until the chocolate mixture is just set.
  • Remove from the oven and allow to cool. The mixture will harden when cooling.
  • Next, prepare the chocolate glaze. Place the cream, salted caramel sauce in a small saucepan and bring to the boil. Remove the cream from the heat and add the chopped chocolate and stir to combine until smooth.
  • Carefully pour the glaze over the baked chocolate tart and set aside to cool.
  • Decorate with crushed cookies and raspberries.
  • When ready to serve, take the tart out of the fridge for 30 minutes to let the tart come to room temperature.
  • Serve with extra cookies and whipped cream.
Keyword baked dessert, chocolate, Dessert, Kevin Dundon, tart

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