Bitter chocolate tart with Pedro Ximénez dates

Chef MARTIN BENN shares his recipe for a glossy, double-chocolate dessert that can be adapted for all seasons.

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IS THERE A MORE CROWD-PLEASING FINISH TO A MEAL THAN A chocolate tart? An almost-holy trinity of sweetness, bitterness and nostalgia, this version adds texture and complexity with Sherry-soaked dates. “The fudginess of the date, bound with the raisin-y viscosity of the Pedro Ximénez, cuts into the richness of the decadent chocolate,” says chef Martin Benn. “They all complement each other, while letting each flavour sing.” The chocolate pastry in this recipe adds another layer of cocoa-led depth, while the sweetened cream, lightened with mascarpone, harmonises with each element. Adding it to your recipe rotation? “If you're looking for a different accompaniment, try candied fried walnuts, or slow-roasted baby beets with vincotto or vinagre de Jerez,” says Benn. In a pinch, you can skip the mascarpone cream. “Good, old-fashioned clotted cream is always a win, or crème fraîche.”

Step by step

SERVES 10-12 // PREP 45 MINS // COOK 1 HR 15 MINS (PLUS RESTING, COOLING, SETTING)

Neutral-flavoured oil, for greasing

Dutch-process cocoa, for dusting (optional)

CHOCOLATE PASTRY

200 gm (1 ⅓ cup) plain flour, plus extra for dusting

25 gm Dutch-process cocoa

200 gm softened unsalted butter

90 gm caster sugar

1 egg yolk

PEDRO XIMÉNEZ DATES

200 ml Pedro Ximénez Sherry

200 gm pitted medjool dates, diced

CHOCOLATE FILLING