Chocolate Tart

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Chocolate Tart

I've been wanting to make a Chocolate Tart for awhile now and I finally had the chance to make one. I was deciding whether to make it with all chocolate or make a tart with a chocolate filling. In the end I decided that the more chocolate the better.

This Chocolate Tart is so decadent but not overly sweet as it's made with dark chocolate. The tart consists of a chocolate crust, filled with a melt-in-your mouth ganache-like mousse texture and topped with strawberries and raspberries sprinkled in gold leaf.

This is my first time using edible gold leaf by @dollarsweets. The instructions on the packet was easy to follow. It outlined the best way to use it and things to avoid. I used a combination of a pair of tweezers and a paint brush to apply the gold leaf to the raspberries.

I definitely enjoyed adding a touch of bling to the Chocolate Tart.

This recipe is a must for chocolate and tart lovers.

Happy Baking xo

Chocolate Tart

Ingredients

· 1 cup plain flour
· ¼ cup icing sugar
· 1 tablespoon cocoa powder
· 90 grams butter, chopped
· 1 egg, separated

Filling

· 1 cup thickened cream
· ½ cup milk
· 280 grams dark chocolate
· ¼ teaspoon salt
· 2 eggs (room temperature)

Decorations

· 50 grams melted chocolate
· Fresh strawberries & raspberries
· Edible gold leaf (@dollarsweets)

Instructions

1. Blend or process flour, icing sugar, cocoa powder and butter until combined. Add the egg yolk ONLY (reserve the egg white for the filling) and process until all ingredients just start to come together.

2. Knead the mixture lightly on a bench until a dough forms. Wrap dough in cling wrap and place in the refrigerator for 30 minutes.

3. Grease or spray with oil a 24 cm loose-based flan tin.

4. Roll the pastry between two sheets of baking paper until large enough to line the flan tin. Ease the pastry over the flan tin and press it to the side and trim the edges. Freeze for 15 minutes.

5. While waiting for the pastry to rest. Preheat oven to 180°C.

6. Cover the pastry with baking paper and fill it with dried beans or rice. Bake in oven for 15 minutes. Remove the baking paper and beans or rice and bake the pastry for a further 5 to 10 minutes until lightly brown. Carefully shield the side of the pastry with foil if over-browning.

7. Reduce the oven temperature to 160°C.

Filling

8. Place cream and milk into a saucepan over low to medium heat. Once it comes to a simmer slightly around the edges, remove from heat. Add the chopped chocolate and salt and stir until melted and mixture is smooth.

9. Beat eggs in a small bowl and then add to chocolate mixture. Stir until all combined.

10. Pour filling into the tart shell and bake for 20-25 minutes until filling is set and the surface is glossy.

* Remove from oven if you see any bubbles or cracks forming on the surface as this means the tart is beginning to become over baked.

11. Allow tart to cool completely before decorating.

Decorations

12. Drizzle melted chocolate around the tart and decorate with strawberries and raspberries.

13. Add some edible gold leaf to the raspberries or strawberries and garnish the tart with some mint leaves.

Tips

· Remember to reduce the oven temperature for the final bake of the tart.
· If you don’t have a food processor, you can make the pastry by rubbing the butter into the flour and icing sugar until it resembles bread crumbs and then knead to form the pastry dough.
· Tart is best served at room temperature.