Nigella’s Chocolate Tart is made with Oreo cookies, dark chocolate, unsalted butter, smoked sea salt flakes, cornflour, whole milk, double cream, cocoa powder, espresso powder, caster sugar, vanilla paste, and extra virgin olive oil. This delicious chocolate tart recipe creates a rich dessert that takes about 6 hours and 40 minutes to prepare, plus chilling time, and can serve up to 8 people.
Ingredients Needed:
For the Base:
- 28 Oreo cookies (2 x 154g packets)
- 50g dark chocolate (min. 70% cocoa solids)
- 50g soft unsalted butter
- ½ tsp smoked sea salt flakes
For the Filling:
- 100g dark chocolate (min. 70% cocoa solids)
- 25g cornflour
- 60ml whole milk
- 500ml double cream
- 50g cocoa powder (sieved)
- 2 tsp instant espresso powder (or strong instant coffee powder)
- 75g caster sugar
- 1 tsp vanilla paste (or extract)
- 2 tsp extra virgin olive oil
- ¾ tsp smoked sea salt flakes
How To Cook Chocolate Tart :
- Prepare the base: Blitz the Oreo cookies and dark chocolate in a food processor until they form crumbs. Add the butter and smoked sea salt, and process again until the mixture clumps together. Press the mixture into a 23cm/9in loose-bottomed flan tin, ensuring it covers the base and sides evenly. Chill in the fridge for at least 1 hour.
- Make the filling: Finely chop the chocolate. In a small bowl, whisk together the cornflour and milk until smooth. In a saucepan, heat the double cream over medium-low heat. Add the chopped chocolate, sieved cocoa, espresso powder, caster sugar, vanilla paste, olive oil, and smoked sea salt. Stir until the chocolate melts and the mixture is smooth.
- Thicken the filling: Take the pan off the heat and whisk in the cornflour mixture. Return the pan to the heat and stir continuously for about 10 minutes until the mixture thickens. Remove from heat once thickened and pour the filling into a jug. Cover with damp baking paper and refrigerate for 15 minutes.
- Assemble the tart: Once the filling has cooled slightly, pour it into the chilled base. Smooth the top, then refrigerate overnight (but no longer than 24 hours).
- Serve: Remove from the fridge 10 minutes before serving. Unmould the tart, slice, and serve with crème fraîche. Store any leftovers in the fridge for up to 4-5 days.
Recipe Tips
- Chill the Base Properly: Make sure to chill the Oreo crust for at least 1 hour to ensure it hardens and holds its shape. This step is important for a firm and non-crumbly base.
- Melt Chocolate Gently: When melting the chocolate in the cream, keep the heat low to avoid burning. Stir slowly to make sure the chocolate melts evenly and doesn’t scorch.
- Don’t Overheat the Filling: The cream mixture should never boil. Take it off the heat every few minutes while stirring to avoid over-thickening or splitting.
- Smooth Filling with Parchment: Place a damp piece of baking paper directly on the filling when chilling to prevent a skin from forming.
- Serve at the Right Temperature: Let the tart sit out of the fridge for 10 minutes before slicing. This will soften the filling slightly and make it easier to cut.
How To Store Leftovers
Let the leftover Nigella Chocolate Tart cool to room temperature. After that, cover and keep it in the fridge for up to 4-5 days.
Nutrition Facts
Serving Size: 1 of 8 servings
- Calories: 2517 kcal (approximate total for the whole tart)
- Total Fat: 224.5 g
- Saturated Fat: 141.9 g
- Cholesterol: 663.5 mg
- Sodium: 232 mg
- Potassium: 628 mg
- Total Carbohydrate: 115.7 g
- Dietary Fiber: 0.2 g
- Sugars: 91.5 g
- Protein: 10.2 g
More Nigella Recipe:
- Nigella Cinnamon Buns
- Nigella Coffee And Walnut Loaf Cake
- Nigella Emergency Brownies
- Nigella Burnt Basque Cheesecake
- Nigella Chocolate Log
Nigella Chocolate Tart
Description
Nigella’s Chocolate Tart is made with Oreo cookies, dark chocolate, unsalted butter, smoked sea salt flakes, cornflour, whole milk, double cream, cocoa powder, espresso powder, caster sugar, vanilla paste, and extra virgin olive oil. This delicious chocolate tart recipe creates a rich dessert that takes about 6 hours and 40 minutes to prepare, plus chilling time, and can serve up to 8 people.
Ingredients
For the Base:
For the Filling:
Instructions
- Prepare the base: Blitz the Oreo cookies and dark chocolate in a food processor until they form crumbs. Add the butter and smoked sea salt, and process again until the mixture clumps together. Press the mixture into a 23cm/9in loose-bottomed flan tin, ensuring it covers the base and sides evenly. Chill in the fridge for at least 1 hour.
- Make the filling: Finely chop the chocolate. In a small bowl, whisk together the cornflour and milk until smooth. In a saucepan, heat the double cream over medium-low heat. Add the chopped chocolate, sieved cocoa, espresso powder, caster sugar, vanilla paste, olive oil, and smoked sea salt. Stir until the chocolate melts and the mixture is smooth.
- Thicken the filling: Take the pan off the heat and whisk in the cornflour mixture. Return the pan to the heat and stir continuously for about 10 minutes until the mixture thickens. Remove from heat once thickened and pour the filling into a jug. Cover with damp baking paper and refrigerate for 15 minutes.
- Assemble the tart: Once the filling has cooled slightly, pour it into the chilled base. Smooth the top, then refrigerate overnight (but no longer than 24 hours).
- Serve: Remove from the fridge 10 minutes before serving. Unmould the tart, slice, and serve with crème fraîche. Store any leftovers in the fridge for up to 4-5 days.
Notes
- Chill the Base Properly: Make sure to chill the Oreo crust for at least 1 hour to ensure it hardens and holds its shape. This step is important for a firm and non-crumbly base.
- Melt Chocolate Gently: When melting the chocolate in the cream, keep the heat low to avoid burning. Stir slowly to make sure the chocolate melts evenly and doesn’t scorch.
- Don’t Overheat the Filling: The cream mixture should never boil. Take it off the heat every few minutes while stirring to avoid over-thickening or splitting.
- Smooth Filling with Parchment: Place a damp piece of baking paper directly on the filling when chilling to prevent a skin from forming.
- Serve at the Right Temperature: Let the tart sit out of the fridge for 10 minutes before slicing. This will soften the filling slightly and make it easier to cut.
Nigella Chocolate Tart