This Chocolate Tart recipe is absolutely awesome served with a little cream 😉
Not a recipe for the faint hearted but it tastes devine and why not try something new!
This tart is made in three steps – if like me, you never have that much time at once to dedicate to baking I suggest making the base dough the evening before and leaving in fridge overnite.
Base:
25g dark cocoa
225g plain flour
125g unsalted butter
80g icing sugar
3 egg yolks
1 tablespoon cold water
- place cocoa, flour, butter and icing sugar in a bowl – mix at high speed until mixture has a breadcrumb consistency
- keeping the beater running add egg yolks one at a time
- add water – if mixture still very crumbly you may need to add a 2nd spoon of water but be careful not too much!
- turn mixture onto a lightly floured surface, form into a ball then flatten, place in plastic bag in fridge for at least 30 mins or overnite
- preheat oven to 180°C
- roll out pastry to approx 3mm thickness and place into a pie/tart dish, trim edges and prick base with fork then cool for another 30 mins
- line pastry with non stick baking paper, with baking weights or rice and bake for 15 mins, then remove paper and bake for another 10 mins
Salted Caramel
...as I was preparing this for the first time my hubby came down and said”oh no you’re trying something new bound to be a disaster”… and as a result I ended up making the caramel 3 times until it worked…therefore I have the best tips for you 😉
250ml cream
50g unsalted butter
330g white sugar
125ml water
1 tsp salt flakes
- place butter and cream in a saucepan over medium heat until it boils -remove and set aside
- place sugar and water in saucepan over medium heat until sugar dissolves (this is v. important – otherwise the mixture later looks like snow – been there – eek)
- once sugar has disolved, turn heat to high and boil without stirring until it reaches a nice caramel colour (v. important not to let sugar turn too dark otherwise it will all taste burnt – been there – eek)
- as soon as light caramel colour is reached, remove from heat and wait 1 min for it to cool ever so slightly – then add butter, cream mixture and working quickly whisk the mixture to combine (note -if you don’t wait 1 min for mixture to cool down the whole thing will splatter everywhere and you run the risk of getting burnt – been there – eek ;-))
- return mixture to medium heat and cook for a further 4 mins until thickened slightly
- add salt flakes
- leave to cool for approx. 30 mins and then spoon over chocolate base – refrigerate for at least 2 hours
Dark Chocolate Ganache
150g dark chocolate
125ml cream
- place chocolate and cream in saucepan and melt over low heat, stiring until lovely and smooth (for added flavour I like to use chilli flavoured chocolate)
- pour mixture over caramel tart and cool to set
Decorate with salt flakes and I used some bronze powder for a bit of a Christmas effect 😉
Serve with whipped cream and a glass of sweet wine – devine!!!
Wishing you all a Wonderful Sunday!
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