Prepare for the perfect finale to your Sunday Roast with Tom Kerridge's Dark Chocolate Tart. Prepare the chocolate pastry tart base, blind baked to perfection. The luscious filling, prepared on the stove, is then poured into the heavenly chocolate tart case, where it sets into a velvety delight. But the indulgence doesn't stop there - take it up a notch with a homemade hot chocolate sauce.

Chocolate Sweet Pastry

• 270g salted butter
• 180g caster sugar
• 2 large eggs
• 500g plain flour
• 40g cocoa powder

Chocolate Tart Mix

• 510g dark chocolate - 70% cocoa
• 355ml double cream
• 210ml whole milk
• 180g whole eggs (approximately 3 large eggs)

Hot Chocolate Sauce

• 300g 70% dark chocolate
• 235ml water
• 150g caster sugar
• 2.5g salt

• In an electric mixer with paddle attachment fitted, cream the butter and sugar together.
• Beat in the eggs one at a time until smooth.
• Sift flour and cocoa powder together. Fold in the flour mix until the mix just starts to come together, then finish by hand to ensure its not over mixed.
• Divide into two and cling film flattened to 2 cm in thickness.
• Reserve in fridge for up to 10 days or freeze for up to 4 weeks.
• Roll the pastry to 3mm in thickness and line a 24cm fluted tart case with the pastry. Trim the excess but leave a good overhang of pastry. Dock the pastry with a fork.
• Blind bake at 160℃ for 30mins. Turn the pastry after 15 minutes, remove baking beans and cook for a further 10-15 minutes.
• Remove and cool slightly, then brush the inside of the tart case with melted cocoa butter.

• Pre heat oven to 140℃.
• Melt the chocolate over a bain-marie.
• Bring the cream and milk to a boil and remove from heat.
• Whisk the eggs until pale and fluffy. Then pour the cream mixture over the eggs and whisk together. Pass the mixture through a sieve over the chocolate and whisk gently to emulsify.
• Pour the mixture into the blind baked pastry case and bake for 18-20 minutes or until just set with a slight wobble in the middle. Remove from oven and place tray onto a wire rack to cool.

• Place all ingredients into a pan. Bring to the boil and stir occasionally.
• Reduce the heat to a simmer for 1 minute, at approximately 70℃. (Use NEFF's Frying Sensor to guarantee perfect results)
• Remove from heat and leave to cool.
• Heat up to temperature when needed.