Upside Down Chocolate Crumble Tart is the result of doing countless hours of research until we came across this tart and the thing that really attracted us was firstly there is no pastry, just a couple of simple ingredients mixed together and popped into the base of a tart tin.
But the Game changer is unlike most chocolate tarts this tart with the combination of milk, cream and egg produces a tart that doesn’t become like a hard piece of chocolate once it’s set. This tart holds it’s shape whilst remaining soft and luscious, no wonder it’s one of Raymonds signature desserts!
Upside down chocolate crumble tart is chocolatey, luscious, creamy, smooth and ultra silky, and one that we have only just discovered. The recipe comes from the very talented French born chef, Raymond Blanc.
Raymond Blanc is acknowledged as one of the finest chefs in the world. Completely self taught, his influence on gastronomy has been so great that he is the only chef to have been honoured with both an OBE from Britain, and the equivalent of a knighthood from France.
One of the desserts we have chosen to make for our upcoming Easter feast with family and friends is this Upside Down Chocolate Crumble Tart. It’s impressive and super easy but suggests a lot more time and effort has gone into the making. Not only that, you can never have too much chocolate at Easter.
At a Glance This Is What You Need To Make Upside Down Chocolate Crumble Tart
Full Cream Milk
70% Dark Chocolate
It’s quick to put together firstly by heating some cream and milk and whisk that onto the beaten egg then pour the still hot egg and cream mixture over the chocolate and stir to combine. Next up you’re simply making a crumble as the base and baking it for 10-12 minutes, once it cools pour the chocolate filling over the base and refrigerate.
That’s it, Easy Peasy!
Have You Ever Tried To Halve An Egg?
Ever wondered how to halve an egg to get that exact measurement, when you really need it for that wonderful recipe that you’ve been meaning to make. It’s EASY!
Say you needed 200gm (7oz) of eggs and you only have 4 large eggs that when cracked and weighed come to 240gm (8.5oz) but 3 eggs weigh 180gm (6.3oz). WHAT TO DO?
Beat the 4 eggs together and then weigh out 200gm, give the remaining 40gms to the dog – no waste! and it’s happy days again
By beating the eggs together you retain the same ratio of egg yolks (fat) to egg whites and your recipe won’t suffer from an imbalance in the egg ratio.
Make The Filling And Allow To Cool
There’s Chocolate, And There’s CHOCOLATE
Not all chocolate is created equal. We need a chocolate that is made from cocoa butter, not palm, or vegetable oil and has a cocoa mass of 70%. This chocolate will have a much more complex and fine chocolate taste.
For this recipe we’ve used Lindt Excellence Smooth Blend 70% Cocoa which is an extra smooth tasting fine dark chocolate, and can be found in most supermarkets, and is very affordable.
Chocolate ganache is usually made by mixing equal amounts of chocolate and hot cream and blending together until smooth, The filling for this tart is a ganache but made using both milk and cream along with an egg which makes the ganache soft and silky.
Make The Crumble And Complete The Tart
What To Serve With Upside Down Chocolate Crumble Tart
Chocolate has many great marriages. Think:
- fresh raspberries, strawberries or blueberries will be devine
- toasted walnuts, hazelnuts, almond slithers or macadamia will be a perfect marriage
- macerated orange slices in grand mariner, cointreau or frangelico floats our boat
- a thin caramel sauce along with toasted hazelnuts is our choice
- decorate with little chocolate eggs for an Easter theme
Making Ahead And Freezing
You can make this tart up to three days ahead of serving and store covered in the refrigerator in a sealed container. If you’d like to freeze this, it’s best to freeze in a covered container lined at the base with some baking paper long enough to sit the tart on and lift the tart out of the container.
Watch How To Make Upside Down Chocolate Crumble Tart
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Check Out Some More Winning Chocolate Desserts To Make
Flourless Chocolate and Orange Cake is a take on Claudia Roden’s, famous Orange and almond cake. This cake is incredibly moist, and is delicious served with ice cream, cream or a little marmalade thinned with orange juice as a sauce.
Chocolate Nemisis Cake is best described as an ultra chocolate, ultra smooth, chocolate mousse cake that’s so smooth it just melts on the palate leaving you wanting more. This is a must try cake for all of the chocolate lovers of the world.
Chocolate almond cake is one stunning rich, dense, fudgy and very chocolaty little number. One that you need in your repertoire. Just 5 ingredients and 50 minutes cooking till you’ve got a cake that will win over everyone.
What’s Your Favourite Chocolate Dessert? We would love to hear from you when you make this fabulous Upside Down Chocolate Crumble Tart in the comments below.
Upside Down Chocolate Crumble Tart is not only impressive and super easy but suggests a lot more time and effort has gone into the making than really has. It's chocolatey, luscious, creamy, smooth and ultra silky with a crisp gorgeous crumble on the bottom.
- 105gm Butter, unsalted, cold (3 3/4oz) cut into 1 cm / 1/2 inch cubes
- 105gm Sugar, Demerara (3 3/4oz)
- large pinch of Salt
- 90 gm Plain Flour (all purpose) (3 1/4oz)
- 4 teaspoons Cocoa powder
- 3 - 4 eggs lightly beaten and then weigh 160gms (5.6 oz) of beaten egg into a bowl - discard any left overs
- 320 ml Cream (10.8 fl oz)
- 320 ml Milk - full cream (10.8 fl oz)
- 400gm good quality 70% Dark Chocolate broken into small pieces (14 oz)
- you will need a 22 cm (8.5 inch) tart ring or we used a springform tin with the bottom removed and turn upside down so the inside edge is straight with no grooves - see video
- preheat oven to 170c bake not fan (340F)
- line a baking sheet with baking paper
Prepare the chocolate filling
- using a double boiler or microwave melt the chocolate
- break eggs into a bowl and lightly beat - now using scales weigh your beaten eggs until you have 160 gms (5.6 oz)
- combine the milk and cream and bring just to the boil
- whisking constantly while you add the hot cream mixture to the beaten eggs
- now pour the hot egg and cream mixture into the chocolate and whisk until everything is combined
- leave to one side to cool while you prepare the crumble base
- add all of the crumble ingredients into a mixer bowl and using the paddle attachment mix on low speed only until the ingredients are evenly mixed together - the mixture should be like damp sand, that holds together but will easily crumble
- lightly and evenly spread the crumble into the base of the tin - pushing slightly up the sides to prevent any leakage of the filling
- bake on middle shelf for 12 minutes
- once cooked cool the crumble in the tin for 15 minutes
- pour the cooled chocolate filling into the tin
- tap the tray several times and then using a skewer pop any large bubbles that may have formed
- refrigerate for at least 8 hours until the chocolate filling is firm when lightly touched
- remove from refrigerator and using the baking paper lift the tart onto your serving plate
- now with one hand holding the tin use your other hand to pull the baking paper from under the tart
- we choose to decorate our tart with a drizzle of caramel and some toffeed hazelnuts - see notes
decorate the tart just before serving