Hello everyone and in this post im going to tell you how to make a chocolate tart hope you enjoy and come back for more.
prep time 50 min 1 hour cook time
Tart Shell Pastry
- 2 cups of self raising flour
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 3/4 cup(1 1/2 sticks) unsalted butter, cold and cut into small chunks
- 1 large egg, separated
- 2 tablespoons ice water, plus more if needed
- 1 cup cream
- 1/2 cup milk
- 10 ounces semisweet chocolate, chopped
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
Step 1-To make the pastry: combine the flour, sugar and salt in a large mixing bowl.
Step 2-Add the butter and mix with a pastry blender or hands until the mixture resembles coarse crumbs.
Step 3-Make a well in the middle of the pastry.
Step 4-Combine the egg yolk with the ice water in a small bowl ,whisking to blend; pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky.
Step 5- Then squeeze a small amount together, if it is crumbly, add more ice water , 1tablespoon at a time. Form the dough into a disk and wrap in plastic; refrigerate for at least 30 minutes.
Step 6- Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay inside a 9-inch tart pan with a removable bottom.
Step 7-Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. It is important to press the dough evenly into every nook and corner of the ring, especially the scalloped edges.
Step 8- Shave off the excess hanging dough with a knife. Put the tart in the fridge for 15 minutes to relax.
Step 9-Preheat the oven to 350 degrees F.
Step 10-Place the tart on a sturdy cookie sheet so it will be easy to move in and out the oven. Line the tart with aluminium foil and add dried beans to keep the sides of the tart from buckling .
Step 11- Bake for 30 minutes, then remove the foil and weights. Using a pastry brush, lightly coat the crust with a beaten egg white. Return to the oven and continue to bake for another 8 minutes until the tart is golden in colour, but not brown.
Step 12-Remember the tart will be cooked again with the filling.It should be cooked but light in colour so that it will not burn on the second bake. Set aside to cool and lower the oven temperature to 325 degrees F.
Step 13- To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges.
Step 14- Remove from heat; add the chopped chocolate and stir until melted and incorporated.
Step 15-Beat the eggs in a small bowl until blended and add them to the chocolate mixture ,stir until completely blended. Pour the filling into the cooled tart shell and bake at 325 degrees F for 15 to 20 minutes until the filling is set and the surface is glossy.
Step 16- If you see any bubbles or cracks forming on the surface, take the tart out right away that means it is beginning to become over baked, Leave to cool before cutting.