Dessert
Authentic Chocolate Tart Recipe
This homemade Authentic Chocolate Tart Recipe recipe is flavorful, easy to prepare and suitable for Dessert diets....
⏱️
60 Min Prep
🔥
120 Min Cook
🍽️
6 Servings
🥗
Eggetarian
Ingredients
- 2 cups All Purpose Flour (Maida) - plus more for dusting
- 3 tablespoons Sugar
- 1/4 teaspoon Salt
- 3/4 cup Butter (unsalted) - cold and cut into pea size pieces
- 2 tablespoons Water - temperature to be at ice cold plus more if needed
- 1 cup Heavy whipping cream - (I used amul cream in india)
- 1/2 cup Milk
- 300 grams Dark chocolate - chopped (I used bournville)
- 2 tablespoons Sugar
- 1/4 teaspoon Salt
- 2 Whole Eggs - at room temperature
Instructions
1
We begin making the Chocolate Tart method by following the below procedures:Method for making the tart crustIn a large mixing mixing bowl; combine the baking flour, granulated sugar, and seasoning.
2
introduce the dairy spread and toss together the dairy spread into the baking flour with your fingers until the mixture resembles coarse crumbs.
3
introduce in a tablespoon of ice aqua at a time and massage to bring the baking flour together.massage to form a firm flour base that is firm and does not break apart when you try to press it.
4
Make sure you only introduce a tablespoon of aqua at a time, as the warmth of your hand will help bring the baking flour together to form a flour base.
5
Wrap the pastry crust flour base in cling wrap and store in the fridge for at least 30 moments.After 30 moments, roll out the pastry flour base on a lightly floured surface.
6
Roll it out to make a circle of 12 inch diameter that is about 1/4 inch thick.
7
Lift the flour base carefully from the floured surface and place it in a 9 inch tart skillet with a removable base.Press the flour base into the skillet so it fits tightly; press the edges into the sides of the skillet.
8
It is important to press the flour base evenly into every nook and corner of the skillet's ring.
9
Remove the excess flour base that is hanging off the sides of the skillet.
10
Place the tart crust in the freezer for atleast another 15 moments.
11
This process of chilling the crust, helps make the crust flaky when baked.Prebaking the Tart CrustPreheat the oven to 180 C.
12
Once the oven is preheated, Prick the chilled tart crust with a fork, so it does not puff up while in the oven.
13
seal the tart crust with foil, place pie weights or beans on the crust and prebake the crust for about 25 moments.
14
The tart will look golden brown but not completely baked.
15
Remove the tart crust from the oven and allow the oven to be on at 180C.Remove the foil and pie weights/ beans and keep the crust aside while we prepare the filling.Method for Chocolate FillingWhisk the eggs in a mixing bowl until light and flully.
16
Keep aside.To make the chocolate filling for the tart, place the heavy dairy reduction and dairy liquid in a coulis skillet over medium bring to temperature, introduce in the finely sliced chocolate and keep stirring on low bring to temperature till you see the chocolate melting half way through.
17
Turn off the bring to temperature and proceed to thaw the chocolate into the dairy liquid and dairy reduction mixture in the existing bring to temperature.
18
introduce in the granulated sugar and seasoning and beat the chocolate dairy reduction mixture until well combined.Next introduce in the whisked eggs into the chocolate dairy reduction mixture and beat it in well until well combined.
19
The chocolate dairy reduction filling mixture is now ready to be poured into the tart crust.empty the filling into the tart crust and place it back into the oven and parched-fry for about 15 moments until the filling is set and the surface is glossy.
20
If you see any bubbles or cracks forming on the surface, take the tart out right away as this indicates that the tart is getting overbaked.Keep monitoring the Chocolate Tart while its in the oven, as the baking times differ from oven to oven.
21
It is important to monitor so you don't over parched-fry the chocolate.Remove the Chocolate Tart from the oven, and allow it to cool completely.
22
store in the fridge the Chocolate Tart for about 8 hours until set and present it along with pure fruits, like strawberries.present the Chocolate Tart method as a Dessert for a Get together Party to amuse your guest.
Recipe Information
Cuisine
Continental
Continental
Course
Dessert
Dessert
Diet
Eggetarian
Eggetarian
Total Time
180 mins
180 mins
Recipe Time chart
Preparation Time
60 minsCooking Time
120 minsTotal Time
180 minsMaster Chef
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