Absolute Chocolate Tart

Absolute Chocolate Tart

#dessert #chocolate #tart

Trish Deseine's all-chocolate tart — cocoa shortcrust pastry, crisp chocolate lining and chocolate cream.

đŸ‘„ 8 servings ⏱ Prep Time: 45 minutes đŸ”„ Cook Time: 20 minutes đŸ‘€ Trish Deseine 📖 Je veux du chocolat, Trish Deseine

đŸ„˜ Ingredients

Chocolate shortcrust pastry

  • butter (very cold, diced)
    200 g
  • cocoa powder
    1 c. Ă  soupe
  • egg yolks (lightly beaten with a tablespoon of water)
    2
  • flour
    250 g
  • icing sugar
    100 g
  • salt
    1 pincée

Crisp layer

  • dark chocolate
    150 g

Chocolate cream

  • butter (melted)
    40 g
  • dark chocolate
    300 g
  • egg yolks
    3
  • whipping cream
    200 g

Caramel decoration

  • cocoa powder (sifted)
    1 c. à café
  • sugar
    100 g

🍳 Cookware

  • mixing bowl
  • tart tin
  • pastry brush
  • saucepan

Chocolate shortcrust pastry

  1. 1
    Put the flour , the icing sugar , the salt , the cocoa powder and the butter in a mixing bowl . Rub together with your fingertips until the mixture looks like breadcrumbs.
    flour: 250 g, icing sugar: 100 g, salt: 1 pincée, cocoa powder: 1 c. à soupe, butter: 200 g (very cold, diced)
  2. 2
    Make a well in the centre and pour in the egg yolks . Mix with a wooden spoon, then by hand to form a ball. Cover with cling film and refrigerate for at least 2 hours.
    egg yolks: 2 (lightly beaten with a tablespoon of water)
  3. 3
    Roll out the pastry and line a tart tin with it. Cover with baking paper, fill with baking beans and bake ⏱ 18 minutes (between 15 and 20 depending on the oven) in an oven preheated to 180 °C. Leave to cool.

Crisp layer

  1. 1
    Melt the dark chocolate in a bain-marie or in the microwave. Line the inside of the tart case using a pastry brush and leave to harden completely.
    dark chocolate: 150 g

Chocolate cream

  1. 1
    Heat the whipping cream , pour it over the dark chocolate and stir well. Stir in the egg yolks and the butter . Pour into the tart case and leave to cool.
    whipping cream: 200 g, dark chocolate: 300 g, egg yolks: 3, butter: 40 g (melted)

Caramel decoration

  1. 1
    Melt the sugar over a very low heat in a saucepan . Let it caramelise, add the cocoa powder and stir well before drawing shapes on a silicone mat. Leave to harden, then decorate the tart.
    sugar: 100 g, cocoa powder: 1 c. à café (sifted)
  2. 📝

    The decoration is optional, but it impresses guests. Choose a very good chocolate — the tart will not taste the same otherwise.