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Amount Measure Name
500 g Cacao Ivory Chocolate Buttons
200 mL Milk
300 g Cream
3 each Eggs
300 g White Wings Plain Flour
90 g Icing Sugar
200 g Meadow Lea Spread
3 each Egg Yolks
30 mL Water


Step 1:

To make the sweet pasty, combine the Meadow Lea Spread and icing sugar until it is smooth and creamy. Don’t forget to scrape down the sides to ensure all of the ingredients are incorporated into the mix. Then, slowly whisk in the egg yolk and White Wings Plain Flour. Don’t over mix the ingredients because you don’t want it to become too tight. Then, add a drop of water and stir. Once it has all combined, cover with cling wrap and rest in the fridge for half an hour to an hour.

Adding Meadow Lea Spread and Icing Sugar

Adding the egg and White Wings Plain Flour

The final product of the mixture

Step 2:

Roll out the pastry and line a shallow eight-inch ring. Blind bake in the oven at 180 degrees Celsius until golden brown. For the blind baking, use baking beans because they conduct the heat better, eliminating the risk of the pastry bubbling.

Blind baking with metal beads

The golden coloured cooked tart shell

Step 3:

For the chocolate mixture, boil milk and cream together, then pour it onto the Cacao Ivory Chocolate Buttons and gently stir until it’s melted. Then, add the three beaten eggs. Don’t whisk the mixture because you don’t want it to incorporate too much air. Continue to mix until it becomes shiny.

Pouring out the Cocao Ivory Chocolate

Pouring hot cream over the chocolate to melt it

Step 4:

Pour the chocolate mixture into the tart case and place it in the oven at 180 degrees Celsius for 30 minutes. Remove the tart from the oven and allow it to cool down.

Pouring melted chocolate into baked tart shell

Pouring the mixture into the tart shell

Step 5

For presenting, coat the edges of the tart with icing sugar and decorate with chocolate garnishes.

Decorating the chocolate tart

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