This Mouth-watering Chocolate Tart recipe is ideal for a summer's dessert served with whipped cream or ice cream. Devour our Chocolate Tart recipe.
Serves:
8 to 10
Preparation Time:
1 hour
Cooking Time:
1 hour 30 minutes
Step 1:
You will need
· 200 g ready-made, short crust dough
· 500 g chopped dark chocolate
· 300 ml cream
· 200 ml milk
· 2 whole eggs
· 1 egg yolk
· 2 Tbsp brandy
· a quarter tsp salt
· a little whipped cream for the garnish
· 500 g uncooked beans of any type to weigh down the dough
· 1 tart mould 28 cm in diameter
· 2 saucepans
· 1 bowl
· 1 whisk
· 1 spoon
· 1 sieve
· 1 rubber spatula
· 1 fork
· some aluminium paper
Step 2:
Preheat the oven
Before you begin making the tart, set the oven to 180 degrees Centigrade.
Step 3:
Prepare the mould
Take the ready-made dough and very carefully fit it onto the tart mould, being careful not to rip it. Make sure it is fitted along the whole bottom of the pan. To ensure this, lift up on the sides and gently press the dough against the pan.
Now press the dough onto the sides of the mould and tear away any excess. Use a fork and make pricks into the tart crust, covering the entire bottom just as our chef is demonstrating. This will keep the dough from rising.
VIDEOJUG TIP:
In order to keep the dough from rising, pop it in the freezer for 5 minutes or so once it is in the tart pan!
Step 4:
Bake the dough
Place some aluminium paper on top of the dough and then fill the mould with the beans. This is done to stop the dough from rising during baking. Place it into the oven and bake for 20-25 minutes. This process is known as "blind baking."
Now take the tart shell out of the oven and remove the foil and the beans. Since the tart has no actual cooking time, the crust has to be brown on top before it is filled with the chocolate.
If it is not yet brown, return the empty shell to the oven for about 5 minutes.
Step 5:
Melt the chocolate
Place a stainless steel mixing bowl over a pot of simmering water, making sure that the bottom of the bowl does not come into contact with the water. Now introduce the chocolate into the bowl and wait for it to melt.
You can give it a quick stir to help it along. When thoroughly melted, leave the bowl over the hot water and remove it from the heat.
VIDEOJUG TIP:
The technique of cooking over a water bath just described is called a "Bain Marie." The pan of water surrounds the chocolate with an even, warm heat and allows it to melt slowly and gently.
It is also used to prevent egg-based dishes like custards from curdling.
Step 6:
Warm the liquids
Add the cream, the milk, the brandy, and the salt to a saucepan and warm them up over a medium heat. Take special care not to let it boil.
VIDEOJUG TIP:
In place of brandy, feel free to use any other liqueur like Grand Marnier, for example.
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