Angela's Lighter Chocolate Tart

• wheat flour↗140 g

  plus extra for dusting

• unsalted butter↗50 g

  cut into cubes

• cocoa powder↗2 tsp
• powdered sugar↗1 tbsp
• rapeseed oil↗1 tbsp
• medium egg yolk1
• crème fraîche 1/2 fat↗

  for serving (optional)

• dark chocolate↗100 g

  70% cocoa, very finely chopped

• cocoa powder↗1 tbsp

  plus extra ½ tsp for sifting

• coffee↗¾ tsp

  ground

• vanilla extract↗½ tsp
• semi‑skimmed milk↗2 tbsp
• medium egg whites2
• dark muscovado sugar↗2 tbsp
• crème fraîche 1/2 fat↗85 g

Step-by-step instructions

1. 1

   Sift the wheat flour into a large bowl, measure 2 tsp (to be replaced later by cocoa). Add the butter, cut into cubes, and rub it into the flour until the mixture resembles fine crumbs. Sift the cocoa powder and powdered sugar, then using a rounded spoon incorporate the rapeseed oil, the yolk and 1½–2 tbsp cold water, mixing until the dough comes together. Form a ball, roll it out on a lightly floured surface large enough to fit a 20 cm diameter, 3.5 cm deep tart tin, leaving a free edge. Carefully transfer the dough to the tin, leaving a small overhang. Prick the base with a fork and chill for 10 minutes.

2. 2

   Preheat the oven to 190 °C (convection/gas 5 – 170 °C). Place the tin on a baking sheet, line it with foil, add baking beans and bake “blind” for 15 minutes until the crust sets. Carefully remove the beans and paper, then bake another 10 minutes until the base is golden. Remove the tart, trim any excess dough with a sharp knife to create an even edge, and let it cool to room temperature.

3. 3

   Place the dark chocolate (70 % cocoa, finely chopped) in a large bowl set over a saucepan of gently simmering water, without touching the water. In a separate bowl combine cocoa powder, coffee, vanilla extract and semi‑skimmed milk. Pour this mixture into the chocolate, continuing to stir over the steam, then remove the bowl from the heat, keeping it over the water, and stir occasionally until the chocolate melts. Add 2 tbsp of hot water – the chocolate will instantly thin, becoming silky‑smooth. Allow the mixture to cool slightly.

4. 4

   Whisk the egg whites to stiff peaks. Gradually, gently fold in the dark muscovado sugar until the mixture becomes thick and glossy. Carefully stir in 85 g of ½‑fat crème fraîche into the cooled chocolate. Add one‑third of the whipped egg whites to the chocolate mixture with a large metal spoon, then very gently fold in the remaining whites in thirds until the cream is homogeneous. Pour the finished filling into the cooled tart, spreading it evenly. Chill at room temperature for about 3 hours or leave overnight.

5. 5

   Before serving, you may dust the tart with cocoa powder and add a little more ½‑fat crème fraîche to taste. Note that pregnant, elderly, children and people with weakened immune systems should avoid consuming raw or partially cooked eggs.