Decadent Dark Chocolate Tart
YIELD: 1 standard 20cm tart case (12-16 slices)
PREPARATION TIME: 25 minutes
COOKING TIME: 25- 20 minutes for blind baking pastry shell and 45 minutes final baking time.
SETTING TIME: Overnight or a minimum of 6 hours
For the Pastry:
- 125g Unsalted butter softened
- 60g Castor sugar
- 1 Egg yolk
- 190g sifted, cake flour
- Pinch of salt
- Preheat the oven to 180°C and spray a loose bottomed tart case with nonstick food spray.
- Combine the butter and castor sugar in a kitchen aid bowl with a paddle attachment and cream until the mixture is light and fluffy.
- Add in the egg yolk and continue to paddle until well combined.
- Tip the flour onto a clean work surface and add the butter mixture onto it.
- Using an offset palette knife cut the flour into the butter until it resembles fine breadcrumbs. Alternatively, use your fingertips to rub in the butter until it resembles fine bread crumbs.
- Carefully bring the pastry together using your hands, do not knead the pastry as you don’t want to develop the gluten, apply some pressure to bring it together.
- Shape the pastry into a flat round shape and wrap in cling wrap. Rest it in the fridge for at least 30 minutes before use.
- Roll the pastry out onto a floured work surface into a large circle just a bit wider than the tart case. Gently lift the pastry over the rolling pin and drape it over the tart case.
- Gently press the pastry down into the edges of the tart case and trim the edges neatly using a sharp knife. Dock the base with a fork and place a layer of greaseproof paper on the bottom of the pastry.
- Fill the tart case with ceramic blind baking beans or alternatively use a mixture of dried pulses and rice.
- Bake the tart at 180°C for approximately 15-20 minutes until the pastry starts to brown slightly on the edges.
- Remove the blind baking beans and allow to bake for 10-15 minutes until the base is fully cooked before adding in the chocolate filling.
By cutting the butter into the flour with a palette knife you minimize the transfer of heat from your hands. This is not only a faster way to make the pastry it also yields a lighter, flakier pastry.
For the chocolate filling:
- 200g Dark Couverture, 70% is best to use, chopped
- 80g Milk
- 200ml Cream
- 1 Whole egg, whisked
- 1 x Pâte Sucrée, blind baked tart case
- Selection of fresh berries (raspberries, blueberries, blackberries, strawberries)
- 50g almonds or hazelnuts, toasted and crushed
- Preheat the oven to 180°C.
- In a small saucepan bring the cream and the milk to scalding point.
- Pour the heated cream mixture over the finely chopped chocolate and stir from the center to melt the chocolate.
- Temper the egg into the chocolate mixture and continue to whisk – the mixture will thicken once the egg is added. Strain the mixture into a measuring jug or clean bowl.
- Pour the mixture into the cooled baked tart case and place the tart into the oven. Switch the oven off and leave it inside for 45minutes. Check the tart regularly, once the center has a slight wobble remove the tart and refrigerate.
- Allow the tart to cool in the tart case until well chilled and firm.
- Finish the tart with some fresh berries and edge with toasted crushed nuts.
This recipe only works with dark couverture. Milk and white do not set. Make the tart a day in advance as it will have a smoother, velvety texture. Serve small portions as this tart is quite decadent and rich.