Chocolate Tart

Name: Chocolate Tart
Prep time: 5 h
Cook time: 25 min
Total time: 5 h 25 min
Cuisine: European, French, Mediterranean
Ingredients: 150 g – AP flour; 75 g – unsalted butter (softened); 40 g – powdered sugar; 5 g – cocoa powder; 30 g – egg yolk; 1 g – salt; butter for tart pan; egg wash; 180 g – milk chocolate; 125 mL – heavy cream; 15 g – honey; 2 tsp – coffee; 20 g – unsalted butter; 2 tbsp – heavy cream; 2 tbsp – water; 50 g – granulated sugar; 20 g – cocoa powder; 3 g – gelatin sheets; Cocoa power, for dusting

19 steps

Prep:5hCook:25min

Experience pure decadence with every bite with this rich and velvety chocolate tart. This heavenly dessert is sure to satisfy even the most discerning chocolate lover's cravings.

Updated at: Thu, 17 Aug 2023 01:44:39 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories577 kcal (29%)

Total Fat36 g (51%)

Carbs58.3 g (22%)

Sugars33.3 g (37%)

Protein9 g (18%)

Sodium113 mg (6%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Instructions

Shortbread Crust

Step 1

Butter the tart pans and refrigerate.

butter

Step 2

Cream the butter with a whisk and sieve in flour and salt.

Whisk

Sieve

unsalted butter75g

AP flour150g

salt1g

Step 3

In a separate bowl, sieve the powdered sugar and cocoa powder. Add the egg yolk and mix.

Sieve

powdered sugar40g

cocoa powder5g

egg yolk30g

Step 4

Add the sugar-egg mixture to the butter-flour mixture and mix with spatula or a stand mixer with the paddle attachment until a soft dough is formed (~3-5 minutes).

Spatula

Step 5

Transfer the dough onto a clean surface and mold the dough into a rectangle. Wrap with plastic and refrigerate for at least 2 hours.

Step 6

Take the refrigerated dough to a lightly floured work surface and roll until it reaches a thickness of approximately 2mm.

Step 7

Line the tart pans with dough and trim off the excess dough. Prick the tarts with a fork and refrigerate for 1 hour.

Step 8

Preheat oven to 160 C/350 F.

OvenPreheat

Step 9

Line tarts with aluminum foil and pie weights (I use rice). Bake for 20-25 minutes. Take the tarts out after 20-25 minutes to remove pie weights and brush with egg wash. Put the tarts back into the oven and bake until golden brown (5-10 minutes).

Foil

egg wash

Step 10

Cool the tarts for at least 1 hour before removing the tarts from the tart pan.

Chocolate Filling

Step 11

Roughly chop the chocolate and add it to a heatproof bowl.

Bowl

milk chocolate180g

Step 12

In a small pot, combine heavy cream, honey, and coffee and bring to a light boil.

heavy cream125 mL

honey15g

coffee2 tsp

Step 13

Pour the hot cream mixture over the chopped chocolate and emulsify. Cool the mixture to 40 C/104 F and then fold in the butter.

unsalted butter20g

Step 14

Pour the filling into the tart shells and refrigerate for at least 3 hours.

Chocolate Glaze

Step 15

Bloom gelatin sheet in some room temperature water.

gelatin sheets3g

Step 16

In a small saucepan, heat the water and cocoa powder until it forms a paste-like texture. Add the heavy cream and sugar and mix to combine. One it reaches a boil, remove from heat.

water2 Tbsp

heavy cream2 Tbsp

granulated sugar50g

cocoa powder20g

Step 17

Squeeze excess water out of the gelatin sheet and dissolve in the warm cream mixture.

Step 18

Strain the glaze through a fine mesh sieve to ensure a smooth and silky glaze. Cool to 30 C before pouring over the filling.

Sieve

Step 19

Once glaze is cooled, pour it over the tart and refrigerate for at least 1 hour. When the tart is ready, garnish them with a sprinkle of cocoa powder.