Chocolate Perfection

aria chocolate tart

I must have changed my mind fifteen times about what to make for the annual Easter lunch at my Grandmothers place with the whole family. All I knew was that it had to have chocolate. I realised I’d never made a really great chocolate tart. There was one I’d tried a few years ago, not mentioning the names of any major publications, but I was more than disappointed. It was a birthday present to myself, I’d spent more than I could afford as a poor student on quality chocolate, and in the end I think I threw the thing out.

aria chocolate tart

As it turned out, there’s no way I could have picked a better recipe this time, in fact I think this may be the best way to eat chocolate save nibbling squares of dark chocolate on their own. This is an adapted version of the Aria chocolate tart from the Masterchef Australia finale, by Matt Moran and Andrew Honeyset. It’s quite a bit more, uh, minimal than the original but I don’t think it needs the sorbet, or the macarons, or the chocolate pipe. Heck, if we’re being honest, I don’t even think it needs the glaze!

aria chocolate tart

While the original is perfectly suited to a two-hat restaurant, this suits me down to the ground. It’s impressive without being difficult, and absolutely delicious. I can completely understand why Karen got a little excited about this one. It’s sexy, seductive, decadent and absolutely divine. It’s halfway between mousse and truffle, combined with the most delicious biscuity chocolate pastry. With a glass of nice port, in tiny slices, this is chocolate perfection in anyone’s language.

Aria Chocolate Tart
From Masterchef Australia Cookbook
Serves 10-12

Chocolate Pastry
• 320g plain flour
• 60g cocoa
• 160g caster sugar
• 160g cold unsalted butter, diced
• 2 eggs

Chocolate Tart Mixture
• 210g quality dark chocolate, chopped
• 60g milk chocolate, chopped
• 60g unsalted butter
• 315ml cream
• 3 eggs
• 2 egg yolks

To make the chocolate pastry, place the flour, cocoa, sugar, butter and a pinch of salt in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add eggs and process until dough just starts to come together. Turn onto a lightly floured surface and gently knead until smooth. Flatten into a disc shape, wrap in clingwrap and place in the fridge for 30 minutes to rest.

Roll out the pastry to about 3mm thick. Line the base and sides of a tart tin (I used 23cm round, the book says 10x34cm rectangular) with the pastry, and trim any excess. Place in the fridge for 15 minutes to rest. Line the pastry with baking paper and fill with baking weights or rice. Bake for 10 minutes. Remove paper and weights and bake for a further 5-10 minutes or until firm to the touch.

To make the tart filling, preheat the oven to 160°C (320°F). Place the dark chocolate, milk chocolate and butter in a bowl. Heat cream in a saucepan until boiling. Pour the cream over the chocolate and stir until smooth. Stir in the eggs and yolks. Fill the tart shell with chocolate mixture. Bake the tart for 25 minutes or until cooked. The tart should have a slight wobble in the center when it is ready. If it’s not done, place it back into the oven for a further 5 minutes. Cool the tart to room temperature. Remove from the tart tin and cut into slices.

26 Comments on “Chocolate Perfection”

  1. linda

    Ooh I'm so glad you made this tart and like it. For me, this is my favourite chocolate tart. The mousse was just so fluffy. Totally agree, macarons, pipes etc is unnecessary, esp for such a decadent tart.

  2. Kristy Sayer

    You're right with chocolate perfection, it looks fantastic.
    I think I need to make one of these for myself haha.
    Thanks for posting! Your pictures are superb.

  3. Anonymous

    In the pastry ingredients you say dark chocolate but in the mixing directions you say cocoa – dark chocolate cocoa?

  4. Hannah

    You know, I'd never have considered making the original fancy version, but your distilled variation looks like classic and doable scrumptiousness!

    Thanks for making it approachable for non-Daring Bakers like me 😛

  5. Anonymous

    I spent a few days eyeing your beautiful photos and then decided I just had to give it a try. It was surprisingly easy to make, until my oven decided to die on me about 5mins into the bake. needless to say i was a little devastated.there was no way I was going to waste so much creamy chocolate deliciousness. I ended up putting the whole cake tin into a a big cooking pot (5 layers of metal- it's a bit of a magic pot because it doesn't need any liquids to cook anything) and it actually worked!it was an ordeal but definitely worth it!

  6. Viv and Dave

    Hey Lisa, our friend Laura recommended your blog to me. Great stuff! Just wondering – if I don't have a food processor, what's the best way to mix everything? By hand? Electric beaters?

  7. skazzart

    Thanks for this great recipe. Not usually a dessert person, but I was looking for a special dessert for my small dinner party. Simple to make and looked very grown up. Luckily got the tart made just before the power went off. So ended up having fish and chips with chocolate tart. I like this tart because it is not too sweet. This recipe a definate keeper.

  8. Katy

    Finally got a chance to make this tart! Which went fantastically, except I managed to burn it in my unfamiliar oven :)

    But it looked so rich and impressive that I'm definitely going to make this again whenever I need to con people into thinking I'm a good baker…

  9. Rosie

    Just wanted to let you know that I've now made this chocolate tart 4 times, and am about to make it a fifth time for a baking competition! After I made it the first time for a dinner party, I had requests to make it for 2 birthday parties and even a small (very small) wedding reception. I've never tried the glaze from the original recipe, but I have done it dusted with good dutch cocoa, scattered with dark chocolate shavings, and most elaborately, with rounds of caramelised orange layered on top.

  10. Lisa

    Hi Rosie, you've made my day! So glad you like the recipe. With Easter coming up again, I think I need to make it again soon too :)

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