Dark and decadent.

Disclaimer: This is a sponsored post, which means I got some of the products I’m using for free in exchange. All opinions in this post are my own and I’m very careful with accepting sponsored posts. See full disclaimer here.

For my next recipe in collaboration with Rastoča Jablana, a Slovenian eco healthy food store, I bring you an ultra decadent honey chocolate tart. It’s so full of chocolate you probably won’t be able to eat more than one piece at a time, but I promise that you will enjoy that piece when you do.

However, chocolate is notoriously difficult to work with and if you want your chocolate creations to turn out right, it’s always best to use the cooking type of chocolate. That’s why I was quite happy when they sent me their 70% cacao eco dark chocolate for cooking and it worked beautifully for this honey chocolate tart. Personally, I love the bitter taste of dark chocolate, but if you don’t, you can always use the sweeter cooking chocolate with less cacao, but you might need to adjust the quantity of honey in this recipe or it will turn out too sweet.

Honey chocolate tart recipe

Ingredients

Crust:

• 300 g (2.5 cups) white all-purpose flour
• 150 g (0.6 cup) butter
• 1 tablespoon water
• 10 g (1 tablespoon) vanilla sugar
• a pinch of salt

Filling:

• 250 g (8.8 oz) dark chocolate for cooking
• 300 ml (1.25 cup) cooking cream
• 30 g (2 tablespoons) butter
• 3 tablespoons honey

Prep time: 10 minutes

Baking time : 20 minutes + 1 hour cooling time

Instructions

Preheat the oven to 160°C (320 °F).

First make the crust: melt the butter in a small pot over a low flame or in the microwave, but be careful that it doesn’t boil. Put the flour, sugar and salt in a large bowl, then add water and pour in the melted butter. Mix with a spatula until you get a uniform, flaky yellow dough. Put the crust dough in a round pie pan (or any other baking tray, but this recipe is meant for a 28 cm (11 inch) pie pan in diameter) and spread it around evenly. Mould the dough along the edges with your fingers and make sure there are no holes in the crust. Bake for 15 minutes.

Meanwhile, prepare the filling: carefully melt the chocolate in a pot over a very low flame and add cooking cream, butter and honey. Stir often and make sure the mixture doesn’t boil or bubble at any time.

Pour the filling into the baked crust and bake for another 10-12 minutes. If the filling starts to bubble or crease, the pie is getting overbaked, so keep an eye on it. Take it out of the oven when it’s done and let it cool down slowly, then put it in the fridge for at least 1 hour. Take it out of the fridge about 10 minutes before serving. Enjoy!