Ever had one of those days where you just had to have something? This was the day for me. I had to have a slice of a Tarte au Chocolat. I was that insistent to have my cravings satisfied that I went through the trouble of baking a whole tart. I love chocolate tarts. It’s so simple yet so decadent and so utterly delectable. Smooth and chocolatey with some crunch with every mouthful you take, nothing beats it.
I thoroughly enjoyed the chocolate tart I baked when I was in school. I loved how it was slightly different from other chocolate tarts because of the two different fillings blended together. You have a baked chocolate filling and the other was unbaked. And of course the visual contrast between the two is unmistakably pretty and you know how pretty gets me all the time.
For those who love chocolate tarts as much as I do, I hope this serves you well.
Tarte au Chocolat:
For the Pâte Sucrée
butter (softened) – 150g
icing sugar – 100g
vanilla extract – 1g
eggs – 60g
almond powder – 25g
flour – 250g
baking powder – 5g
For the Crème Prise Chocolat
cream – 65g
milk – 125g
eggs – 60g
caster sugar – 38g
chocolate 64% (chopped) – 50g
For the Chocolate Sauce
water – 65g
glucose – 25g
cream – 100g
chocolate 70% – 100g
For the dough: (ingredients at room temperature)
Preheat the oven to 180C.
Mix the butter, icing sugar and vanilla together until well blended. Add in the eggs slowly, mixing well between each addition until smooth and emulsified.
Add in the dry ingredients and mix until just combined.
Form a ball and pat down, cling film it and let it rest in the fridge till it’s hard enough to work with the dough.
Roll out and line a 20cm tart ring and blind bake it until golden brown and almost baked through. Remove from oven and egg wash the surface of the tart shell and set aside to cool. Reduce the oven to 140C with ventilation.
For the Crème Prise Chocolat:
Whisk the eggs and sugar together.
Boil the milk and cream and temper it in the eggs and sugar. Add in the chopped chocolate and whisk until completely melted and smooth.
Using a piston à chinois, fill half of the blind baked tart shell. Return it to the 140C oven and bake until set. It should still tremble in the center. Set aside to cool.
For the Chocolate Sauce:
Boil the water, cream and glucose. Pour it in the chocolate and leave for 1 minute. Stirring from the centre, make an emulsion. Be careful not to incorporate air bubbles. Using the piston à chinois again, fill the cooled tart shell up to the brim. Use a blow torch to remove any bubbles on the surface. Leave to set in the fridge for 2 -3 hours.
Decorate it however you like and cut into wedges to serve with a dollop of cream if desired.