Chocolate Tart

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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Butter the tart pans and refrigerate.

Step 2

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

Step 3

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

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).

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.

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).

Step 10

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

Step 11

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

Step 12

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

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.

Step 14

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

Step 15

Bloom gelatin sheet in some room temperature water.

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.

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.

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.