Sleek & Chic Tarte au Chocolat – Chocolate Tart Recipe
This easy Tarte au Chocolat or chocolate tart is simple to make and so yummy to enjoy! The rich chocolate ganache filling is bound to fill up your happiness level. Try making these awesome chocolate tarts today!
Tarte au Chocolat – Chocolate Tart Recipe
This recipe uses the Non-Stick SILFORM Perforated Baking Mesh by Chef Koichi Izumi and does not require any baking beans or tools during blind baking. You may choose to use a 7cm tart ring as well but blind baking is required.
Makes ~ 8 tartlets.
INGREDIENTS
Pâte Sucrée
65g Unsalted Butter (room temperature)
45g Icing Sugar
10g Milk Powder
135g Cake Flour
1 Egg yolk
1 tsp Vanilla Bean Paste
Chocolate Filling
90g Chocolate – semisweet or bittersweet Chocolate
10g Butter
60g Cream (35% fat)
Glacage Glaze:
15g Coffee (unsweetened) or water
18g Whipping Cream (35% fat)
25g Sugar
10g Cocoa Powder
1 Gelatine leaf (~3g)
Decoration: *Optional
a pinch of sea salt flakes
or
chopped almond
METHOD:
1. Make the Pâte Sucrée tart dough first. Cream the butter and sugar together until the sugar powder has melted or disappeared.
2. Add egg yolk and vanilla bean paste and mix. Sift in milk powder & flour together. Gently mix until the dough just combines.
3. Form the dough into a round ball and then flatten it. Wrap the dough in food wrap and chill overnight, or minimally 1 hour in the fridge.
4.When ready, take out the dough and leave it at room temperature for 5 mins. Then roll it out with a rolling pin to 3mm thickness.
5. Use a round cookie cutter (7cm) to cut out 8 pieces. Chill the dough again when it gets too soft to handle. Roll out any leftover dough and use a smaller cookie cutter in any shape and cut 8 pieces out as decoration pieces or simply as extra snacks.
6. Chill the dough again (10 mins in the freezer, or 30 mins in the chiller). Chilling the dough helps to keep its shape when baking.
7. Preheat your oven to 180 degrees C or 350 F .
8. This recipe uses the Non-Stick SILFORM Perforated Baking Mesh by Chef Koichi Izumi and does not require any baking beans or tools during blind baking. Turn the mesh tray upside down and place the tart shells on top of each mould. Bake for 12 mins – 14 mins. If you have smaller pieces of cookies baked together, remember to take them out quickly at around 9-10 mins as they will brown faster than the shells.
9. Leave the tart shells to cool completely before storing in an air-tight container. Moisture absorbent sheets are recommended if you’re storing them overnight before filling them up.
10. Make the chocolate filling:
Melt the chocolate and butter together, then gradually add in cream and mix until a smooth consistency. Fill up the tart shells and then let it set a little in the fridge.
11. Cream the cream cheese and sugar together. Whip the whipping cream till thicken and then add to the cream cheese and sugar mixture. Fold in gently. Add in gelatine and mix.
12. Make the chocolate glacage glaze.
Soak the gelatine in cold water for 10 mins.
13. Heat coffee (or water) with the cream and bring it to a gentle boil. Then stir in cocoa powder and sugar until sugar melts.
14. Next add in the gelatine and melt it. Strain to remove any lumps.
15. Once slightly cooled, pour mixture over the tarts and coat the top layer.
16. Sprinkle a few flakes of sea salt to accentuate the flavour.
 |
 |
 |