Baking Kate: Rich Chocolate Tart
Wednesday, August 19, 2015
It's Wednesday. And you know what that means... Happy "Great British Bake Off" day! Today, I wanted to share my recipe to a rich chocolate tart with berries that I made recently. It's such a divine dessert and perfect for any chocolate lover who wants every chocolate dessert to be even more chocolate-y.
I've seen pictures of chocolate tarts all over my instagram feed lately so I decided to finally give this tart a try myself. I was a bit nervous that the chocolate filling/ganache wouldn't set but don't worry and let the refrigerator do its cooling magic.
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7. Bake the pastry for about 15 minutes. Then remove the paper with the beans/pits in it and bake for another 5 mins.
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Rich Chocolate Tart
Serves: 10 people
Preparation time: 50 minutes
Baking time: 20 minutes + 2hrs cooling time
Ingredients:
For the pastry dough:
- 250g plain flour
- 125g cold butter
- 90g caster sugar
- 1 egg, beaten
- 250g plain flour
- 125g cold butter
- 90g caster sugar
- 1 egg, beaten
For the chocolate filling:
- 370g 70% dark chocolat
- 400ml double cream
- 25g honey
- 85g butter
For decoration:
fresh berries
powdered sugar
Method:
1. To make the pastry dough, rub the cubed butter and the flour between your fingertips until the mixture starts to look like breadcrumbs.
2. Add the beaten egg and the sugar. Knead carefully until the mixture forms crumbles that hold together when squeezed.
3. Wrap the dough ball in clingfilm and leave it to chill in the fridge for 60 minutes.
4. Preheat your oven to 180°C. Roll out the cool dough on a lightly floured surface into a circle, about 3-5mm thick. Another option would be to roll out the dough between two sheets of parchment paper as it makes transferring the dough to the tin much easier.
5. Carefully transfer the dough onto a greased (with butter) tart tin (24cm in diameter) and gently adjust it into the edges. Trim off any overlaps.
6. Line the inside of the tart with a sheet of parchment paper and fill with baking beans. Here's a tip: Next time you pit your cherries, don't throw the cherry pits away! Wash them, let them dry and use them as baking beans, simple as that and works just as fine.
7. Bake the pastry for about 15 minutes. Then remove the paper with the beans/pits in it and bake for another 5 mins.
8. While the pastry tin is cooling, break up the dark chocolate into smaller pieces and add them to a bowl together with the butter and the honey.
9. Heat the double cream until it is just about to boil. Pour it over the dark chocolate and start stiring until the chocolate and butter has completely melted and the mixture gets glossy.
10. Pour the chocolate filling into the cooled tart case and leave it to cool in the fridge for at least 2 hours.
11. Before serving, leave the chocolate tart at room temperature for about 20 minutes. Decorate with fresh berries, mint leaves and powdered sugar. Slice the tart with a hot knife to get a clean cut. And then...enjoy this divine dessert. I'll see you in chocolate heaven.
(Recipe adapted from SortedFood)
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Happy Baking everyone! If you decide to recreate this recipe, I'd love to see a picture of your result. Simply tag me on instagram where you can see more of my baking experiments.
So long,
— Kathrin.
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