Chocolate Tart is basically a pie crust filled with rich chocolate. The combination of the salted crust with chocolate is really divine. Here I’m going to give you the step by step pictures and procedure. You can freeze the tart dough for 2 to 3 months, thaw it before using. Using this recipe you can make kinds of Tarts. Will post some recipes in future.
[recipe title=”Chocolate Tart” servings=”5″ time=”60mins” difficulty=”medium”]
|All-purpose flour/maida||2 ½ cup|
|Cold butter||1 cup|
|Baking powder||1 ½ Tsp|
For filling and topping:-
|Dark chocolate compound||200 grams|
|Whipping cream||500 ml|
|Leftover whipped cream and cocoa powder.|
In a wide bowl add flour, baking powder and sugar whisk it once. Now add the really cold butter cut into small pieces, add 1/4 tsp of salt in the flour. Rub the butter to the flour, it should look like wet sand. Now add 3 egg yolks, mix well. Add 3-4 tbsp of cold water and make into a crumbly dough *DON’T OVER KNEAD THE DOUGH*. Divide the dough into two parts, shape them into a ball by pressing gently and roll them in the plastic wrap, place the dough in the fridge for 15- 30 minutes. Meanwhile, prepare for the filling,
Pour whipped cream in the large bowl, using electric hand blender whisk it till it forms stiff peaks. Add the melted chocolate to the whipped cream and mix well. Keep the chocolate cream in the refrigerator.
Take the dough out of the fridge and roll it (rolling this dough is little tricky, roll them with patience) place the rolled dough in the tart tin/pie dish, if there is any cracks or gaps fill it with some extra dough. Place the butter paper over the tart and add beans ( it helps to avoid puffing up). Place it in the preheated oven at 180-degree c for 30 minutes, adjust the timing accordingly. Once it baked, remove the beans and place the tart on the wire rack and allow it to come to room temperature. Now add the chocolate filling and decorate with whipping cream and sprinkle a pinch of cocoa powder on the whipped cream topping.