Layers of Luxury: Sean’s Ultimate Chocolate Tarte

There’s something unapologetically luxurious about a rich, velvety chocolate tarte. Especially when the fire’s crackling, the red wine’s flowing, and your winter dinner party calls for a show-stopping finale. Enter: Sean Connolly’s ultimate Chocolate Tarte — dark, dense, and dangerously moreish. 

Inspired by the artisanal dessert culture of Bayonne, a charming town in the French Basque region near the Mediterranean that’s been perfecting chocolate since the 17th century, Sean’s version is a tribute to the old-world craft of chocolate making, with just the right amount of modern flair. 

For an after-dinner delight, pair with a pour of Pedro Ximénez sherry, vintage port, or a glass of Amarone. Or if you’re feeling adventurous, a nip of cognac in a dark roast espresso adds a bold finish.  

Whether you’re hosting fireside feasts or looking to impress with the ultimate dinner party closer, this tarte is your ticket to indulgence. 

RECIPE:

Pastry:
Ingredients:
190g Unsalted Butter
190g Icing Sugar
1 Vanilla Beans
2 Eggs
375g Strong Flour

Method:
1. Beat the butter, sugar and vanilla until lightly creamed – around 5 minutes
2. Add the eggs one at a time and the mix should come together
3. Wrap and refrigerate for 30 minutes
4. Roll out and line a 6cm tart tin pressing well into the corners
5. Bake at 150°C for 15-20 minutes

Chocolate Filling:
Ingredients:
30 ml Double Cream
250ml Milk
450g Bitter Chocolate
3 Whole Eggs
1tb Orange Zest

Method:
1. Bring the milk and cream to the boil with the zest
2. Let the liquid rest for 5 minutes, and then pour over the chopped chocolate through a chinois or fine strainer
3. Leave to cool and then add the whole eggs, which have been beaten together
4. Add to the pre-cooked tart casing
5. Cook at 120°c for 25-30minutes 

Bon Appetit