Chocolate tart
Indulge in the rich flavors of our decadent Chocolate Tart! This simple yet delicious recipe combines all-purpose white wheat flour, powdered sugar, creamy butter, and eggs for a perfect crust. Filled with a luxurious blend of dark chocolate, whipping cream, and sugar, this tart is an absolute treat for chocolate lovers. Ideal for special occasions or when you just need a little chocolate bliss.
Cook time 50 min
Prep time 100 min
Ingredients:
1.50 cups all-purpose white wheat flour2 tbsp powdered sugar
1/2 cup butter
2 eggs
1 tbsp water
1/3 cup sugar
1/3 cup heavy whipping cream
1 cup dark chocolate
Chocolate tarts are a delicious and elegant dessert that combines a buttery crust with a rich, creamy chocolate filling. Perfect for any special occasion or as a delightful treat, this recipe is both simple and indulgent. Whether you're a novice or experienced baker, you'll find this chocolate tart both satisfying and rewarding to make.
Instructions:
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour and powdered sugar.
- Cut in the Butter: Add the cold, cut-up butter pieces to the flour mixture. Use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.
- Add Wet Ingredients: In a small bowl, lightly beat one egg and 1 tbsp of cold water together. Pour this into the flour-butter mixture and mix until the dough just comes together.
- Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to 1 hour.
- Preheat your oven to 375°F (190°C).
- Once chilled, roll out the dough on a lightly floured surface to fit your tart pan, ideally around 9 to 10 inches in diameter. Transfer the dough to the tart pan and press it in to fit evenly. Trim any excess dough from the edges.
- Prick the bottom of the tart crust with a fork several times. Line the crust with parchment paper or aluminum foil and fill with pie weights or dried beans.
- Bake in the preheated oven for about 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes or until the crust is golden brown.
- Remove from the oven and let the crust cool completely.
- Heat the Cream: In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Do not boil.
- Melt the Chocolate: Remove from heat and immediately add the finely chopped dark chocolate to the hot cream. Let sit for 2 minutes, then stir until completely melted and smooth.
- Mix in the Egg and Sugar: In a separate bowl, whisk together one egg and the granulated sugar. Gradually add this mixture to the melted chocolate, stirring continuously, until smooth and well combined.
- Pour the chocolate filling into the cooled tart crust, spreading it evenly.
- Bake the tart in the oven (still at 375°F/190°C) for about 12-15 minutes, until the filling is set but still slightly jiggly in the center.
- Allow the tart to cool completely before slicing. For the best results, let it chill in the refrigerator for at least 1-2 hours.
- Serve as is or with a dollop of whipped cream or fresh berries on the side.
This chocolate tart is the perfect dessert for chocolate lovers, offering a balance of a crisp, buttery crust and a smooth, rich chocolate filling. By following the steps and tips provided, you can create a dessert that not only looks impressive but tastes extraordinary as well. Enjoy the compliments from your guests and savor every decadent bite of this delightful treat.
Chocolate tart FAQ:
The chocolate tart should be baked at 375°F (190°C) for about 12-15 minutes after filling, until the center is set but still slightly jiggly.
The tart is done when the filling is set with a slight jiggle in the center. If it’s too wobbly, bake for an additional minute or two, but avoid overbaking.
You can substitute semi-sweet chocolate for dark chocolate if desired, but the flavor and richness will change slightly. White chocolate can be used as well, but it will result in a sweeter tart.
Store the chocolate tart in the refrigerator, covered with plastic wrap, for up to 3-4 days. For longer storage, you can freeze it for up to 2 months.
A 9 to 10-inch tart pan is recommended for this recipe to ensure proper baking and filling distribution.
Tips:
- Ensure your butter is cold when incorporating it into the flour for the crust. This helps create a flaky texture.
- Chill the dough in the refrigerator for at least 30 minutes before rolling it out to make it easier to handle and to prevent shrinking while baking.
- Use pie weights or dried beans to keep the crust from puffing up when blind baking.
- Chop the dark chocolate into small, even pieces to help it melt more quickly and evenly when mixing with the hot cream.
- Allow the chocolate and cream mixture to cool slightly before adding the eggs to avoid cooking them.
- For a glossy finish on your tart, you can gently warm the chocolate filling with a kitchen torch or back in the oven for a brief moment after pouring it into the crust.
- Serve the tart with a sprinkle of sea salt or a dollop of whipped cream for an extra touch of flavor.
Nutrition per serving
8 ServingsCalories 280kcal
Protein 7g
Carbohydrates 44g
Fiber 3.87g
Sugar 20g
Fat 30g
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