Chocolate Crème Fraîche Tart

  • Makes: 1 9-inch tart
  • Prep Time: 10 min
  • Cook Time:25 min

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For the Tart Filling

½ cup milk
7 ounces finely chopped bittersweet chocolate
1 large egg yolk
7.5 ounces Bellwether Farms Crème Fraiche (1 Tub)

For the Tart shell

1 pastry crust defrosted
1 egg beaten, for brushing


Preheat oven to 340° F. Roll out pastry by a few centimeters on each side to fit a tart tin with a removable base. Line the tart tin with the pastry, then line with baking paper on top. Fill with baking beans/uncooked rice/dried beans and bake until the pastry is cooked through about 15-20 minutes. Remove the baking paper and brush the cooked pastry with a little beaten egg. Return to the oven until the base is crisp and cooked through about 5 more minutes. Remove and set aside to cool in the tin.

Lightly whip egg yolk with the Bellwether Farms Crème Fraiche and set aside. Bring milk to a boil, stirring continuously. Turn off the heat and add chocolate to the milk. Stir mixture until chocolate is completely melted. Slowly add egg and Crème Fraiche mixture to the chocolate mixture and stir until thoroughly mixed. Place chocolate mix in a 9-inch pastry shell and place in preheated oven at 325° oven for 25 minutes. Remove the tart from the oven and cool to room temperature. Chill in the refrigerator for at least one hour before serving. Garnish with fresh mint, grated chocolate, and your favorite berries.