Wednesday, April 9, 2014

Tart au Chocolat


Tart au Chocolat 






In my house sometimes a tea-party which ultimately becomes a dinner party is held due to leftover ingredients from a previously thrown party. So this is what happened, I had a ton of leftover butter and I thought that some Tart au Chocolat would be ideal. I mean alright it was also because my cousin brother was talking about pies the last time there was this dinner party and so after two days of the previously held dinner party it was time for a new party.

I love foolproof recipes and from my experience I have to say that one must trust the French to make things absolutely perfect. There aren't any extra steps yet the recipes when followed yield amazingly perfect results. Thank God for google translation. Now I was left with 1 bowl of extra chocolate filling but how is that bad?



The recipe is simple

Serves 6 to 7

For the tart shell :-

75 gm butter (salted else you need to use a pinch of salt when using unsalted butter)
140gm all purpose flour
45 gm icing sugar
1 egg yolk

For the filling

350gm dark chocolate
200ml double cream
200l full fat cream
4 egg yolks

You have to start a bit ahead of time since this does need some to create the tart . The first rule for flaky buttery crust is that you have a good amount of butter but everything must be chilled as well , so while the butter is anyways chilled before starting I put everything in the refrigerator for 5 minutes and then begin my work . Start by making sure your butter is completely chilled , cut them in tiny cubes and then mix it with the flour and add the sugar and yolk and quickly work your way till you create the dough and refrigerate for 2 hours.

In the meantime prepare the filling by chopping the chocolate  as finely as  possible and then warming up cream and milk (do not bring it to a boil) add the warm milk and cream to the chopped chocolates and mix well to create a smooth delight and slowly add the yolks one by one and mix. Use a spatula for mixing. If you find that the filling is not velvety soft and smooth simmer some water and place the bowl with the chocolate filling on top of the bowl containing the simmering water to make sure you have a velvety smooth texture.

Now flour your work table and roll out the pie shell dough and line your tart dish and use a fork to make tiny holes at the bottom of the crust and  bake at 180 C for 20 minutes to 30 minutes and then let it cool. Carefully de-mould it from the tart shell and fill it with your filling and then chill till set. Takes 6 hours or so in a tropical country elsewhere it might take about 1.5 hours.



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