Dark Chocolate Tart With Muscatels

Serves: 8 – 10

Notes : Prepare the muscatels the day before, the tart can be prepared up to 6 hours in advance.

*It’s important to use a minimum of 70% cocao content chocolate for the tart to set, available from gourmet food stores.  Pedro Ximinez is a rich sweet style Spanish Sherry, can be substituded for Australian Muscat or Tokay.






  • 300g Carême Dark Chocolate Pastry or Vanilla Bean Sweet Shortcrust Pastry
  • 170g  couverture chocolate 70%*
  • 400ml cream
  • 80g unsalted butter cut into small pieces
  • Good quality cocoa powder for dusting
  • 150ml sherry (eg. Pedro Ximinez*)
  • 150g bunch of dried Muscatels, cut into small cluster


Click the +/- symbols or step heading to open or close the recipe steps

Step 1 - click here to display

For the drunken muscatels, heat sherry to just below boiling point. Place muscatels in a medium bowl and pour over the sherry. Cover with plastic wrap and leave to soak overnight until muscatels have softened and plumped.

Step 2 - click here to display

Preheat oven to 190°C (170°C fan-forced). Line the base of a 23cm tart tin with baking paper. Unroll pastry, leave on the plastic, roll to a square approx. 30cm x 30cm.

Using a 28cm dinner plate as a template cut out a circle.

( Please note – Sweet Pasty shown in picture, same technique required for Chocolate Pastry)

Step 3 - click here to display

Line tart tin with pastry, followed by baking paper then fill to the top of tin with baking weights to support sides and weigh down base. Place on a baking tray and bake for 20 minutes.

(please note: Sweet pastry shown in picture, same technique required for Chocolate pastry)

Remove from oven and carefully scoop out baking weights, return to oven for a further 5 minutes to ensure the base is cooked. Turn oven off.

Step 4 - click here to display

Cut the chocolate chocolate into small pieces and place in a mixing bowl.

Place the cream in a saucepan and bring to the boil. Remove from heat and pour over chocolate, add butter and whisk to combine.

Step 5 - click here to display

Place pre baked tart shell on a baking sheet, pour chocolate mixture into tart, fill to top.
Place in refrigerator to set, allow at least 1 hour. Or if cool in kitchen can be left on kitchen bench to set, allow at least 2 hours.

Step 6 - click here to display

When ready to serve, dust with cocoa powder and garnish the centre of the tart with muscatels, plus serve extra muscatels on each plate along with a dollop of thickened cream.