Chocolate Tart Recipe
A eggetarian Continental recipe with all purpose flour (maida) - plus more for dusting, tablespoons sugar, salt. Ready in 3h, serves 6.
Curated byLucas Dubois🇫🇷
Instructions
34 steps- 1
We begin making the Chocolate Tart Recipe by following the below procedures:Method for making the tart crustIn a large mixing bowl; combine the flour, sugar, and salt
all purpose flour (maida) - plus more for dusting(2 cups)tablespoons sugar(3)salt(1/4 teaspoon)dark chocolate - chopped (i used bournville)(300 grams)tablespoons sugar(2)salt(1/4 teaspoon) - 2
Add the butter and mix the butter into the flour with your fingers until the mixture resembles coarse crumbs
all purpose flour (maida) - plus more for dusting(2 cups)butter (unsalted) - cold and cut into pea size pieces(3/4 cup) - 3
Add in a tablespoon of ice water at a time and knead to bring the flour together
all purpose flour (maida) - plus more for dusting(2 cups)tablespoons water - temperature to be at ice cold plus more if needed(2) - 4
Knead to form a firm dough that is firm and does not break apart when you try to press it
- 5
Make sure you only add a tablespoon of water at a time, as the warmth of your hand will help bring the flour together to form a dough
all purpose flour (maida) - plus more for dusting(2 cups)tablespoons water - temperature to be at ice cold plus more if needed(2) - 6
Wrap the pastry crust dough in cling wrap and refrigerate for at least 30 minutes
- 7
After 30 minutes, roll out the pastry dough on a lightly floured surface
all purpose flour (maida) - plus more for dusting(2 cups) - 8
Roll it out to make a circle of 12 inch diameter that is about 1/4 inch thick
- 9
Lift the dough carefully from the floured surface and place it in a 9 inch tart pan with a removable base
all purpose flour (maida) - plus more for dusting(2 cups) - 10
Press the dough into the pan so it fits tightly; press the edges into the sides of the pan
butter (unsalted) - cold and cut into pea size pieces(3/4 cup) - 11
It is important to press the dough evenly into every nook and corner of the pan's ring
butter (unsalted) - cold and cut into pea size pieces(3/4 cup) - 12
Remove the excess dough that is hanging off the sides of the pan
- 13
Place the tart crust in the freezer for atleast another 15 minutes
- 14
This process of chilling the crust, helps make the crust flaky when baked
- 15
Prebaking the Tart CrustPreheat the oven to 180 C
- 16
Once the oven is preheated, Prick the chilled tart crust with a fork, so it does not puff up while in the oven
- 17
Cover the tart crust with foil, place pie weights or beans on the crust and prebake the crust for about 25 minutes
- 18
The tart will look golden brown but not completely baked
- 19
Remove the tart crust from the oven and allow the oven to be on at 180C
- 20
Remove the foil and pie weights/ beans and keep the crust aside while we prepare the filling
- 21
Method for Chocolate FillingWhisk the eggs in a bowl until light and flully
dark chocolate - chopped (i used bournville)(300 grams)whole eggs - at room temperature(2) - 22
Keep aside
- 23
To make the chocolate filling for the tart, place the heavy cream and milk in a sauce pan over medium heat, add in the chopped chocolate and keep stirring on low heat till you see the chocolate melting half way through
heavy whipping cream - (i used amul cream in india)(1 cup)milk(1/2 cup)dark chocolate - chopped (i used bournville)(300 grams) - 24
Turn off the heat and proceed to melt the chocolate into the milk and cream mixture in the existing heat
butter (unsalted) - cold and cut into pea size pieces(3/4 cup)heavy whipping cream - (i used amul cream in india)(1 cup)milk(1/2 cup)dark chocolate - chopped (i used bournville)(300 grams) - 25
Add in the sugar and salt and whisk the chocolate cream mixture until well combined
tablespoons sugar(3)salt(1/4 teaspoon)heavy whipping cream - (i used amul cream in india)(1 cup)dark chocolate - chopped (i used bournville)(300 grams)tablespoons sugar(2)salt(1/4 teaspoon) - 26
Next add in the whisked eggs into the chocolate cream mixture and whisk it in well until well combined
butter (unsalted) - cold and cut into pea size pieces(3/4 cup)heavy whipping cream - (i used amul cream in india)(1 cup)dark chocolate - chopped (i used bournville)(300 grams)whole eggs - at room temperature(2) - 27
The chocolate cream filling mixture is now ready to be poured into the tart crust
butter (unsalted) - cold and cut into pea size pieces(3/4 cup)heavy whipping cream - (i used amul cream in india)(1 cup)dark chocolate - chopped (i used bournville)(300 grams) - 28
Pour the filling into the tart crust and place it back into the oven and bake for about 15 minutes until the filling is set and the surface is glossy
butter (unsalted) - cold and cut into pea size pieces(3/4 cup) - 29
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
- 30
Keep monitoring the Chocolate Tart while its in the oven, as the baking times differ from oven to oven
dark chocolate - chopped (i used bournville)(300 grams) - 31
It is important to monitor so you don't over bake the chocolate
dark chocolate - chopped (i used bournville)(300 grams) - 32
Remove the Chocolate Tart from the oven, and allow it to cool completely
dark chocolate - chopped (i used bournville)(300 grams) - 33
Refrigerate the Chocolate Tart for about 8 hours until set and serve it along with fresh fruits, like strawberries
dark chocolate - chopped (i used bournville)(300 grams) - 34
Serve the Chocolate Tart Recipe as a Dessert for a Get together Party to amuse your guest
dark chocolate - chopped (i used bournville)(300 grams)
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Chocolate Tart Recipe
A eggetarian Continental recipe with all purpose flour (maida) - plus more for dusting, tablespoons sugar, salt. Ready in 3h, serves 6.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Directions
34 steps- 1
We begin making the Chocolate Tart Recipe by following the below procedures:Method for making the tart crustIn a large mixing bowl; combine the flour, sugar, and salt
all purpose flour (maida) - plus more for dusting(2 cups)tablespoons sugar(3)salt(1/4 teaspoon)dark chocolate - chopped (i used bournville)(300 grams)tablespoons sugar(2)salt(1/4 teaspoon) - 2
Add the butter and mix the butter into the flour with your fingers until the mixture resembles coarse crumbs
all purpose flour (maida) - plus more for dusting(2 cups)butter (unsalted) - cold and cut into pea size pieces(3/4 cup) - 3
Add in a tablespoon of ice water at a time and knead to bring the flour together
all purpose flour (maida) - plus more for dusting(2 cups)tablespoons water - temperature to be at ice cold plus more if needed(2) - 4
Knead to form a firm dough that is firm and does not break apart when you try to press it
- 5
Make sure you only add a tablespoon of water at a time, as the warmth of your hand will help bring the flour together to form a dough
all purpose flour (maida) - plus more for dusting(2 cups)tablespoons water - temperature to be at ice cold plus more if needed(2) - 6
Wrap the pastry crust dough in cling wrap and refrigerate for at least 30 minutes
- 7
After 30 minutes, roll out the pastry dough on a lightly floured surface
all purpose flour (maida) - plus more for dusting(2 cups) - 8
Roll it out to make a circle of 12 inch diameter that is about 1/4 inch thick
- 9
Lift the dough carefully from the floured surface and place it in a 9 inch tart pan with a removable base
all purpose flour (maida) - plus more for dusting(2 cups) - 10
Press the dough into the pan so it fits tightly; press the edges into the sides of the pan
butter (unsalted) - cold and cut into pea size pieces(3/4 cup) - 11
It is important to press the dough evenly into every nook and corner of the pan's ring
butter (unsalted) - cold and cut into pea size pieces(3/4 cup) - 12
Remove the excess dough that is hanging off the sides of the pan
- 13
Place the tart crust in the freezer for atleast another 15 minutes
- 14
This process of chilling the crust, helps make the crust flaky when baked
- 15
Prebaking the Tart CrustPreheat the oven to 180 C
- 16
Once the oven is preheated, Prick the chilled tart crust with a fork, so it does not puff up while in the oven
- 17
Cover the tart crust with foil, place pie weights or beans on the crust and prebake the crust for about 25 minutes
- 18
The tart will look golden brown but not completely baked
- 19
Remove the tart crust from the oven and allow the oven to be on at 180C
- 20
Remove the foil and pie weights/ beans and keep the crust aside while we prepare the filling
- 21
Method for Chocolate FillingWhisk the eggs in a bowl until light and flully
dark chocolate - chopped (i used bournville)(300 grams)whole eggs - at room temperature(2) - 22
Keep aside
- 23
To make the chocolate filling for the tart, place the heavy cream and milk in a sauce pan over medium heat, add in the chopped chocolate and keep stirring on low heat till you see the chocolate melting half way through
heavy whipping cream - (i used amul cream in india)(1 cup)milk(1/2 cup)dark chocolate - chopped (i used bournville)(300 grams) - 24
Turn off the heat and proceed to melt the chocolate into the milk and cream mixture in the existing heat
butter (unsalted) - cold and cut into pea size pieces(3/4 cup)heavy whipping cream - (i used amul cream in india)(1 cup)milk(1/2 cup)dark chocolate - chopped (i used bournville)(300 grams) - 25
Add in the sugar and salt and whisk the chocolate cream mixture until well combined
tablespoons sugar(3)salt(1/4 teaspoon)heavy whipping cream - (i used amul cream in india)(1 cup)dark chocolate - chopped (i used bournville)(300 grams)tablespoons sugar(2)salt(1/4 teaspoon) - 26
Next add in the whisked eggs into the chocolate cream mixture and whisk it in well until well combined
butter (unsalted) - cold and cut into pea size pieces(3/4 cup)heavy whipping cream - (i used amul cream in india)(1 cup)dark chocolate - chopped (i used bournville)(300 grams)whole eggs - at room temperature(2) - 27
The chocolate cream filling mixture is now ready to be poured into the tart crust
butter (unsalted) - cold and cut into pea size pieces(3/4 cup)heavy whipping cream - (i used amul cream in india)(1 cup)dark chocolate - chopped (i used bournville)(300 grams) - 28
Pour the filling into the tart crust and place it back into the oven and bake for about 15 minutes until the filling is set and the surface is glossy
butter (unsalted) - cold and cut into pea size pieces(3/4 cup) - 29
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
- 30
Keep monitoring the Chocolate Tart while its in the oven, as the baking times differ from oven to oven
dark chocolate - chopped (i used bournville)(300 grams) - 31
It is important to monitor so you don't over bake the chocolate
dark chocolate - chopped (i used bournville)(300 grams) - 32
Remove the Chocolate Tart from the oven, and allow it to cool completely
dark chocolate - chopped (i used bournville)(300 grams) - 33
Refrigerate the Chocolate Tart for about 8 hours until set and serve it along with fresh fruits, like strawberries
dark chocolate - chopped (i used bournville)(300 grams) - 34
Serve the Chocolate Tart Recipe as a Dessert for a Get together Party to amuse your guest
dark chocolate - chopped (i used bournville)(300 grams)
Rate this recipe
