• 90g icing sugar
  • 25g cocoa powder
  • 30g ground almonds
  • 120g butter, softened
  • Pinch sea salt
  • 1 XL free-range egg
  • 220g all-purpose flour


  • 300g high quality dark chocolate, 70%
  • 350ml cream
  • 50g honey

Special equipment: 24cm tart mould

To serve: Flaky sea salt and fresh seasonal berries


To make the base:

  • Weigh icing sugar, cocoa powder and ground almonds in the bowl of a stand mixture.
  • Whisk them together to combine well.
  • Add the softened butter and salt. Mix on low with the paddle attachment until well combined but do not whip air into the butter.
  • Add the egg and mix until combined.
  • Add the flour in 3 stages. Once the flour is just incorporated, switch off the mixer.
  • You do not want to overwork the dough.
  • Flatten pastry dough into a disk and wrap with cling film.
  • Place in the fridge to rest for one hour.
  • (Dough can be made the night before and also can be made by hand.)
  • Flour a clean work surface and remove the dough from the fridge.
  • Roll out the dough into a circle a few centimetres larger than your tart mould.
  • Gently transfer your dough to the mould by rolling the pastry up on the rolling pin and then unrolling it across the mould.
  • Press the pastry dough well into the mould taking special care of the ‘corners’ where the base and sides meet.
  • Using a paring knife, trim off the excess dough and neaten the edges.
  • (Top tip: save cut offs and turn them into little chocolate biscuits.)
  • Place the tart base in the fridge for 30 minutes.
  • Preheat oven to 170˚C.
  • Prick the base of the tart with a fork.
  • Bake for 20-25 minutes.
  • Allow the tart base to cool completely before removing the mould and placing the tart base on your chosen serving dish.

To make the filling:

  • Prepare a bain marie and roughly chop the chocolate.
  • Melt the chocolate in the bain marie, stirring occasionally.
  • In another saucepan heat the cream and honey.
  • Once the chocolate has melted, remove from the heat.
  • Pour the warm cream into the chocolate in 3 additions, stirring well in between.
  • As you add the cream it will look like the filling has split. However, keep mixing with a spatula and it will come together homogeneously and smoothly.
  • Pour the warm chocolate filling into your tart base.
  • Transfer the tart to the fridge and allow to set.
  • Once the tart has set, remove from the fridge and sprinkle with flaky sea salt.
  • Slice and serve with a pile of fresh berries

ENJOY WITH A GLASS OF THE LUSCIOUS FAT bastard PINOTAGE: Sumptuous and velvety with an abundance of ripe plums and rich dark fruit intertwined with deliciousnotes of chocolate and mocha.  A perfect accompaniment to a Dark Chocolate Truffle Tart.

The FAT bastard PINOTAGEcan be purchased online at https://shop.fatbastardwine.co.za/ and is widely available nationally, retailing at around R120.

Website: http://www.fatbastardwine.co.za/ 

Facebook: https://www.facebook.com/FATbastardWineSA/

Twitter @FATbastardSA · Instagram @FATbastardSA 

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