Harriet Harcourt

Be My Valentine Chocolate Licorice Tart

Whether there is a special someone in your life or not, this gloriously rich and decadent dessert will make an impression!
Serve in thin slices – it is very rich.


1¼ cups plain flour
1 Tb icing sugar
¼ cup cocoa
125g cold butter, cut into small pieces
1 egg yolk
1-2 Tb cold water
160g soft licorice, roughly chopped
180ml thickened cream
150g dark chocolate
150g milk chocolate

Extra cocoa powder for dusting
Fresh raspberries


Place the flour, cocoa, icing sugar and butter in a food processor and process until the mixture resembles breadcrumbs.

Add the egg yolk and water through the feed tube and continue to process until the mixture starts to clump together. Do not over process.

Tip the dough onto the bench and shape it into a ball. Roll out to fit an 11cm x 34 cm loose-bottomed tart tin. Prick the base all over with a fork and chill for 30 minutes.

Preheat the oven to 180°C.

Line the pastry with baking paper, fill with baking beans (chickpeas or dried beans are good) and bake blind for 10-15 minutes or until the sides of the pastry are cooked and the base is at least partly cooked.

Remove the baking paper and beans and bake for a further 10-15 minutes until the bottom of the shell is dry.

Place licorice in a heatproof bowl and pour over ½ cup boiling water. Set aside to soften (about an hour).

Whiz in a food processor until smooth or blitz with a stick blender, then push the mixture through a fine sieve into a small bowl.

Place dark and milk chocolate and cream into a heatproof bowl over a saucepan over gently simmering water and stir with a spatula or wooden spoon until chocolate is melted. Remove from heat. (Don’t let the bowl touch the water – I put a folded tea towel between the bowl and the pan for extra protection).

Gently warm the licorice purée to the same temperature as the chocolate ganache, then gradually stir into the chocolate mixture unto well combined and smooth.

When the pastry shell has cooled completely, pour in chocolate licorice filling and gently
smooth it out evenly.

Chill well – at least six hours – until set.

Dust tart with cocoa powder and transfer from pan onto a serving plate.
Scatter with raspberries if using.