Chocolate Week is nearly here – running from October 14–20, it’s the UK’s biggest celebration of all things chocolate.
At Heriots, chocolate has always been at the heart of our creations, from rich Belgian gateaux to delicate mini cakes. This year, we’re getting into the spirit a little early by sharing a special recipe you can try at home: the Belgian Chocolate Tart.
This tart is the ultimate indulgence - a crisp buttery pastry base filled with smooth, velvety Belgian chocolate ganache. It’s simple enough for a weekend bake, yet impressive enough to serve at dinner parties. Pair it with fresh raspberries, a dusting of cocoa, or even a drizzle of caramel for a true showstopper.
So, if you’re looking for the perfect way to celebrate Chocolate Week (or any week!), here’s how to create it.
Recipe: Belgian Chocolate Tart
Ingredients (serves 8–10):
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250g plain flour
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125g unsalted butter (cold, cubed)
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2 tbsp icing sugar
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1 egg yolk
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2–3 tbsp cold water
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300ml double cream
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250g high-quality Belgian dark chocolate (around 70% cocoa), chopped
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50g unsalted butter
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Optional: fresh raspberries, whipped cream, or cocoa powder to serve
Method:
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Make the pastry: In a bowl, rub flour and butter together until it resembles breadcrumbs. Stir in icing sugar. Add egg yolk and water until dough just comes together. Wrap and chill 30 minutes.
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Roll out and line a tart tin. Chill 15 mins. Blind bake at 180°C for 15 mins with baking beans, then another 10 mins without, until golden. Cool.
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Make the filling: Heat cream in a saucepan until just simmering. Remove from heat, pour over chopped chocolate. Stir until melted and smooth, then add butter.
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Pour ganache into tart shell. Smooth top, chill 2–3 hours until set.
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Decorate with raspberries or cocoa before serving.
Chocolate Week is about celebrating the richness, versatility, and joy that chocolate brings.
Whether you bake along with us at home or visit us in-store for our own chocolate specials, we’d love for you to join us in celebrating.
