When I started liking cooking whenever I eat something, I want it to be the best. I don’t want and I don’t need a ton of cream and sparkles in my desserts. When I eat gelato I need it to be the best gelato I ever had. I want it to be a full-on taste. With chocolate tart is the same when I eat chocolate tart, I just want the rich flavour of chocolate set atop a buttery shell. So here is my French recipe of chocolate tart.
- mixing bowl
- small bowl
- pastry blender
- plastic wrap
- a tart pan with a removable bottom
- aluminium foil
- pastry brush
- 2 cups (260 g) all-purpose flour
- 3 tbsp sugar
- 1/4 tsp salt
- 3/4 cup (170 g) butter, cold and cut into small pieces
- 1 egg, separated
- 2 tbsp ice water, if needed you can use more
- 1 cup (200 ml) heavy cream
- 1/2 cup (100 ml) milk
- 10 ounces (280 g) semisweet chocolate, chopped
- 2 tbsp sugar
- 1/4 tap salt
- 2 large eggs, (room temperature)
- To make the crust: combine the flour salt and sugar in a mixing bowl. Add the room temperature butter and mix with a pastry blender or you can do that with hands until you make crumbs from the mixture. Then, create a well in the middle of the butter/ flour mixture.
- In a small bowl mix the egg yolk with the ice water, whisking pour it into the well and create the dough until it holds together. It doesn’t have to be too wet or sticky. If it’s crumbly you can add more water. Form the dough into a disk. Wrap your dough plastic wrap and refrigerate it for at least 30 minutes.
- After that roll out the dough on a floured surface into a 12-inch (30 cm) circle. Carefully roll the dough up onto the pin and lay it inside a tart pan. Press the edges into the sides of the pan. If there is excess dough hanging out then cut it with a knife. Put the tart pan with the dough in the fridge for 15 minutes more.
- Preheat your oven to 350 degrees °F (180 °C).
- Line the tart with aluminium foil and add weights of dried beans (or something else) it will keep the sides of the tart from buckling. Bake for about 30 minutes, then you can remove the aluminium foil and weights. Using a brush, lightly coat the tart with a beaten egg white. Put to the oven again and continue to bake for another 10 min until the tart is beautifully golden in colour, but not brown. Remember that you will cook the tart will be with the filling. Set aside to cool and lower your oven to 325 degrees °F (160 °C) temperature.
- Now it’s time to make the filling: heat 1 cup of heavy cream and milk in a pot over, until it slightly simmers around the edges. Then, remove from the heat and add the chopped chocolate and mix until it is melted. Finally, add the sugar and salt and mix until you get a smooth consistency. Then, beat the eggs in another small bowl and add them to the chocolate mix.
- Finally, Pour the filling into the tart pan and bake again at 325 degrees °F (160 °C ) for another 15 to 20 minutes. However, Don’t overcook it! If you see any cracks, bubbles take the tart out right away. Cool before cutting your tart.
Enjoy your sweet chocolate tart!
A perfect tart pan with a removable bottom, check it on Amazon: