Adam Byatt's Chocolate Tart

Adam Byatt’s Chocolate Tart Recipe

Adam Byatt’s Chocolate Tart Recipe

Trinity’s TV Chef shares a favourite chocolatey recipe of his. Spoons at the ready…

Adam Byatt’s Chocolate Tart is a treat for all occasions. Incredibly indulgent and super smooth, it’s the perfect final course for any casual meal or fine-dining formal.


  • You will need a 12cm cooked sweet pastry tart case.
  • 250g single cream
  • 150g milk
  • 4 eggs
  • 400g Islands Chocolate, 85% dark chocolate



  • Melt the chocolate in a bowl over a pan of simmering water.
  • Boil the cream and milk and mix into the melted chocolate.
  • Mix the eggs together but don’t beat and aerate them, then add these to the cream and chocolate mix.
  • Pour into your tart case and bake at 95°.
  • Check after 20 minutes: gently tap the tart, you are looking for a light wobble to the custard in the centre. It may need 10 mins more but remember the tart will continue to cook after it has been removed from the oven.
  • Once baked, leave to cool and set at room temperature for at least an hour before placing in the fridge.

Adam Byatt is chef and owner of Michelin-starred Trinity in Clapham. 

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