Happy Sunday! Just sneaking in to share this recipe with you - I’ve been working on it all week, tweaking and tweaking, and I’m finally happy with where it is at, meaning it’s good to go to share with the internet!
If you’ve been around here for a while now you would know that I’ve been working with Filippo Berio for a year now - they are an amazing Olive oil company, who also have an incredible range of pesto and balsamic products. Not only do they have amazing products, but the company is run by some top-notch lovely human beings. Their headquarters is in New Jersey, not too far from where I am, so earlier this week I took in some treats for a lunch that they were having with some of their marketing team from around the world. I love doing things like this and meeting the people behind companies - it’s such a great way to build a relationship, and I was able to take in some of my recipes using their products so they were able to taste them in real life rather than over the internet.
One of the things we chatted about, and that I left feeling super inspired by, was substituting butter for Olive Oil in baking. I knew I wanted to make an olive oil chocolate tart for this month’s recipes, and so challenged myself to ditch the butter and rely only on the oil in the recipe. It certainly took a lot of tweaking, but I am so happy with how it came out, and I learnt loads along the way.
Filippo Berio has a great extra light olive oil that is perfect for using in baking where you would usually use a neutral oil, but I love the taste that a good olive oil gives to baked goods, so I went with their Delicato Extra Virgin Olive Oil. It isn’t as punchy as something like their Italian oil (which is my fave, don’t tell the others), but I wanted to use something a little more mild this time around, and the Delicato worked so, so perfectly! With that being said, if you really want the taste of the oil to shine through, by all means use something a little more aggressive - I love how beautifully olive oil pairs with chocolate.
Once I had the recipe part sorted, this tart was actually super simple to make. The crust is an olive oil chocolate press-in crust, so there’s no rolling out of dough required, just some play-doh style pressing it into the bottom and sides of a loose bottomed tart pan (I use this one and it is great). The crust comes together super easily, and after a quick hangout in the freezer, it is blind baked, brushed with a layer of egg wash, and allowed to cool. That’s basically all the hard work done at that point - the filling is extremely easy to make. Hot cream is poured over chopped chocolate and a little more olive oil, and then stirred together to form a super silky, smooth filling, which is poured into the tart crust and left to set. After that the choice is yours how you finish it - I chose to go the flaky sea salt and crispy pearl route, but this would also be so, so good served with a simple dollop of whipped cream.
This Olive Oil chocolate tart is great for feeding a crowd and you can make it the day before and have it ready to go in the fridge. It’s super rich and luscious so you can get a load of slices out of one tart - because of how low fuss it is, it is the perfect dessert for the upcoming holiday season. Enjoy! x
A few wee tips:
- I used a mixture of milk and dark chocolate in the filling - it’s pretty rich, so feel free to up the milk chocolate content if you would like.
- Make sure that you chop up your chocolate even if it is already in callets or wafers - I find that it really helps to melt it evenly to give you as smooth of a finish as possible.
- The raw tart shell can be done the night before and frozen overnight if you like.
- Leave the tart to stand for 15-20 minutes before you cut and serve, just to let the filling soften a tiny bit.
Thank you so much to Filippo Berio for sponsoring this post! All opinions are my own.
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Olive Oil Chocolate Tart with Olive Oil Chocolate Press In Crust
Olive Oil Chocolate Press In Crust
- 200g all-purpose flour
- 40g cocoa powder
- 3 Tbsp granulated sugar
- ½ tsp salt
- 65g heavy cream
- 2 egg yolks
- 85g Filippo Berio Delicato Extra Virgin Olive Oil
- Egg wash - 1 egg, lightly beaten
Olive Oil Chocolate Filling
- 300g milk chocolate, finely chopped
- 250g dark chocolate (I used 65%), finely chopped
- 70g Filippo Berio Delicato Extra Virgin Olive Oil
- ¼ tsp salt
- 380g heavy cream
- 1 tsp vanilla bean paste
flaky sea salt, chocolate crisp pearls (optional)
CHOCOLATE OLIVE OIL PRESS IN CRUST
- In a medium bowl, whisk together the flour, cocoa powder, sugar, and salt. Add in the heavy cream, yolks, and Filippo Berio Delicato Extra Virgin Olive Oil, and mix well with a spatula until it forms a homogenous dough.
- Turn out the crust into a 9” tart pan with a removable bottom. Line the pan with the crust, pressing it evenly around the sides first before pressing the rest over the bottom of the tart pan to form an even crust. Use your hands or the bottom of a glass or measuring cup to flatten the crust.
- Prick the crust all over with a fork, and then transfer to the freezer for 30 minutes to chill. This step can also be done the day before and the crust frozen overnight.
- Preheat the oven to 400°f / 200°c. Place the frozen tart crust onto a sheet pan, and line with a piece of crumpled parchment paper. Fill the parchment paper with dried beans or pie weights, filling right up to the edge of the crust.
- Bake the crust on the sheet pan for 25 minutes or until the edges are set (the base of the crust will not look done), then remove from the oven and remove the parchment paper and blind baking beans. Return to the oven for 10 minutes, until the crust is dry and set. Remove once more from the oven and brush the sides and bottom of the crust (do not do the top edge) with the beaten egg, then bake for a final 10 minutes until the egg wash has set.
- Remove from the oven and allow to cool completely on a wire rack.
OLIVE OIL CHOCOLATE FILLING
- In a medium heat proof bowl, place the chopped milk and dark chocolate, Filippo Berio Delicato Extra Virgin Olive Oil, and salt. Place the heavy cream and vanilla bean paste in a small saucepan, and bring to just shy of a boil, stirring frequently.
- Pour the hot cream over the chocolate and olive oil mixture, and cover the bowl with a plate. Leave to stand for 5 minutes to allow the cream to melt the chocolate, and then remove the plate.
- Whisk the mixture until it comes together and is smooth and homogenous. Pour into the prepared tart shell and smooth down with an offset spatula.
- Transfer the tart to the fridge and chill for at least two hours, or until set.
- If desired, finish the tart with chocolate crisp pearls and flaky sea salt.
- Allow the tart to stand at room temperature for 10 to 15 minutes before slicing with a knife that has been run under warm water and dried off.
- Store leftovers in the fridge.