Home | food recipes cooking | Epicurien.be
Home - food recipes cooking
home
  French | Dutch   

Recipes foodIngredients food cookingSearch for recipesfood recipes cooking rss feed
thursday 24 May 2018  
Home > Chocolate tart recipes
 
01.01.2003 -dessert - tart

Chocolate tart

« A very chocolatey tart filled with a type of truffle that you eat with a spoon. For chocolate lovers it is the ultimate decadent pleasure. » 
Type Dessert - tart - chocolate - ganache - cream - cocoa - dark chocolate
Level of difficulty easy
Preparation time 30 minutes
Send to a friend     Print     Send your comment

Ingredients

For the tart dough

  • 1/3 cup (70 g) soft butter
  • 1/4 cup (50 g) finely granulated (caster) sugar
  • 1 egg yolk
  • 1 cup (100 g) flour
  • 1 pinch salt
  • 3/8 cup (50 g) unsweetened cocoa powder

For the filling

  • 7 oz (200 g) bitter dark chocolate
  • ¼ quart (¼ liter) whipping cream
  • 2 tbsp (25 g) butter

Preparation

To make the dough

  • Cream the butter and sugar until the mixture turns pale
  • Add the flour, cocoa, egg yolk and salt
  • Stir until the consistency is even
  • Flatten the dough, roll it into a ball and let it rest for 2 hours in the refrigerator.
  • Take the dough out of the refrigerator 30 minutes before it needs to be cooked and preheat the oven to 350°F (180°C). Butter the tart pan, roll out the dough, press it into the pan and put it back in the refrigerator for 30 minutes
  • Prebake for 15 to 20 minutes, covering the dough so that it does not rise
  • Keep an eye on it so that the dough does not burn

To make the filling/ganache

  • Chop the chocolate finely and put it into a heat-proof bowl
  • Pour the cream into a saucepan and bring to the boil over a low heat
  • Pour onto the chocolate and keep stirring the melted chocolate and cream until you obtain an even consistency. Stir with a spatula to avoid adding air to the mixture (ganache)
  • Once the dough has cooled, pour on the ganache, spreading it evenly, and place the tart in the refrigerator after covering it with plastic wrap
  • Take the tart out of the refrigerator 1 hour before serving, so that the top softens a little and has a nice shine

Suggestion

  • To make it easier, I suggest that you pour the warm cream onto the chopped chocolate in 2 parts.
  • Feel free to add some spice to the cream and chocolate mixture. There are a number of spices that go well with chocolate and bring out its flavor. I particularly like tailed or cubeb pepper.
  • Serve this tart with Chantilly cream, a raspberry coulis or custard.

Suggested drink or wines

A Maury, Banyuls or even a Muscat de Rivesaltes.
 

Share this recipe
save to del.icio.us del.icio.us
digg this digg

See Also :
Chocolate recipe  Chocolate recipe
Cocoa powder recipes  Cocoa powder recipes
Cream recipes  Cream recipes
Dark chocolate recipe  Dark chocolate recipe
Dessert recipes  Dessert recipes
Ganache recipes  Ganache recipes
Tarts recipes  Tarts recipes
 
Copyrights Wonderweb 2004 - 2008 - top of page