Tuesday, 20 March 2012

Chocolate Tart

This, my good friends, is the most chocolatyest and decadents of the chocolate pies in the world. It's ultra rich and super delicious.

One bite and you are into espresso-chocolate heaven. It is full of dark chocolaty flavour sitting atop a buttery shell. Ummm M I dead...

I ran into this deathly chocolaty goodness on David Lebovitz's site. The other thing that caught my attention was French Tart Dough. Hot butter, boiling water and hot hot oil for making a pastry dough...I HAVE to try this. So instead of regular Pate Brisee it was French tart dough for this one.

French Tart Dough
90 g (3 ounces) unsalted butter, cut into pieces
1 tablespoon vegetable oil
3 tablespoons water
1 tablespoon sugar
1/8 teaspoon salt
150 g all purpose flour

Preheat the oven to 210 degree Celsius.
In a medium-sized ovenproof bowl, such as a Pyrex bowl, combine the butter, oil, water, sugar, and salt. Place the bowl in the oven for 10 minutes or until the butter is bubbling and starts to brown just around the edges.
When done, remove the bowl from oven (and be careful, since the bowl will be hot and the mixture might sputter a bit), dump in the flour and stir it in quickly, until it comes together and forms a ball which pulls away from the sides of the bowl.
Transfer the dough to a 9-inch (23 cm) tart mold with a removable bottom and spread it a bit with a spatula.
Once the dough is cool enough to handle, pat it into the shell with the heel of your and, and use your fingers to press it up the sides of the tart mold. Reserve a small piece of dough, about the size of a raspberry, for patching any cracks.
Prick the dough all over with the tines of a fork about ten times, then blind bake the tart shell in the oven for 15 minutes, or until the dough is golden brown (Take a piece of butter paper and put it on the dough shell then place some beans on it for blind baking the tart shell.)
Remove from the oven and if there are any sizable cracks, use the bits of reserved dough to fill in and patch them.
Let the shell cool before filling.

Chocolate Tart
Adapted from David Lebovitz
1 1/4 cup (250 g) sugar
6 tablespoons (90 ml) warm coffee (I used espresso...yup I got it the other day when I went to Palladium for my Master Class)
4 ounces (115 g) unsalted butter, cubed, at room temperature
pinch of salt
4 ounces (115 g) bittersweet or semisweet chocolate, chopped
2 ounces (55 g) unsweetened chocolate, chopped
2 large eggs
1/4 cup (35 g) flour
1 tablespoon dark rum or 1 teaspoon vanilla extract

 One 9- or 10-inch (23 cm – 25 cm) prebaked tart shell

Preheat oven to 180 degree Celsius.
Spread the sugar in an even layer in the bottom of a large, heavy-duty saucepan. Cook the sugar over moderate heat until the edges liquedify and began to caramelize. Use a heatproof utensil to gently drag the liquedified sugar toward the center of the pan, encouraging the sugar to melt evenly.
Once the sugar is melted, it will caramelize rather quickly. When it starts to smoke, but before it burns, turn off the heat and stir in the coffee. (The mixture will bubble and seize a bit. Be sure to avert your face and you may wish to wear oven mitts.)
If the caramel has seized up in places, stir it gently over low heat until smooth. Then add the butter and salt, and stir until melted, then stir in both chocolates until smooth.
Mix in the eggs, then the flour. Stir in the rum or vanilla extract.
Pour the mixture into the pre-baked tart shell, then bake for 15 to 20 minutes, just until the filling starts to rise and crack at the edges but the center is still jiggly. Do not overbake.
Remove from oven and let cool completely before slicing.
I served it with ice cream but you can serve it plain or with whipped cream.

1 comment:

  1. Wow, this is a real treat! Great with a good capuccino!


Thank you so much for taking the time to comment! Happy baking! :)

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