Chocolate Tart

Recently I got my Pie/ Tart baking dish from Crawford and was impatient to make a tart. So there is no better option that baking a chocolate tart.
Making a chocolate tart consist of majorly two things, one to make a tart and other the filling ..I choose to make the chocolate filling.

Before starting with the recipe I would like to share the secret behind the shapes of tarts. I got to know about “Blind baking”. It means baking the tart dough with some weight over it to give desired shape. I used some beans for baking a tart dough to give the shape of mould/baking dish.

Recipe adapted from travelerslunchbox.com

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Ingredients: for tart shell

330g plain flour-all pupose
100g icing sugar
180g butter
1 egg yolk
2 tbsp cold water

Ingredients:for filling

225g dark chocolate-I used vanleer brick
90g butter, cut into small cubes
2 eggs, lightly beaten
80ml heavy cream-i used amul cream
50g sugar
1 teaspoon vanilla extract
icing powder for dusting

Steps to follow:

For the tart:
Mix the flour and icing sugar into a bowl and rub the butter with your finger, the result should be like breadcrumbs. Now add egg yolks and cold water until the mixture combines.
Knead the dough and with help of rolling pin flatten to form a thick sheet. Wrap it in a cling film and put in freezer or chiller for an hour.
Now take out the dough roll it and put in tart pan press it well so that it will take the shape of tart pan.Prick the dough with a fork or sharp pin. Now fill it up with dried beans I used red kidney beans and bake in a preheated oven at 170C-180C for about 20 minutes until it looks slightly golden and firm.

For the filling: Melt the chocolate and butter in a pan over low heat, then remove from the heat and let it cool. Whisk together the eggs, cream, sugar, and vanilla extract in a bowl. Mix the chocolate mixture into the egg mixture properly.
Pour the filling into the crust. Bake till the chocolate mix set and slightly puffed but center will be bit gooey for 20 to 25 minutes. The center will set once it cools.
Dust with icing powder when cool.

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