Chocolate Tart
Recipes
1 min read
Ingredients
Chocolate Sweet Pastry:
| 250 | gr | Plain flour |
|---|---|---|
| 25 | gr | Cocoa powder |
| 100 | gr | Icing sugar |
| 180 | gr | Mainland Salted Butter |
| 2 | Egg yolks |
Chocolate Tart Filling:
| 200 | gr | Dark chocolate couverture |
|---|---|---|
| 3 | Egg yolks | |
| 100 | gr | Caster sugar |
| 2 | gr | Vanilla paste |
| 10 | gr | Cocoa powder |
| 200 | gr | Anchor Cream |
| pinch | Flaky sea salt |
Whipped Ganache:
| 180 | gr | Dark chocolate |
|---|---|---|
| 100 | gr | Anchor Cream |
Method
Chocolate Sweet Pastry:
- Sieve the dry ingredients and then rub in the softened butter to form a sandy texture.
- Add the yolks and mix to bind the dough together until smooth.
- Wrap in cling film and chill for 1 hour before using.
- Roll out pastry to 3–4mm thickness and line the flan tin. Bake it blind at 180°C for approximately 15 minutes.
Chocolate Tart Filling:
- Gently melt the chocolate over a bain-marie.
- Mix the yolks, sugar, salt, cocoa powder & vanilla together until combined.
- Mix the egg mixture through the melted chocolate.
- Mix the cream through the chocolate mixture & then pour into the blind-baked pastry case.
- Bake the filling at 160°C until just set – approximately 12 minutes.
- Allow to cool completely before removing from the tin.
Whipped Ganache:
- Bring the cream to the boil and pour onto the chocolate, whisk until smooth and allow to cool.
- Beat to a fluffy truffle mixture consistency and pipe onto the tart.
Assembly
- Once the chocolate tart has cooled down remove from the tin and pipe the whipped ganache and the passionfruit cheesecake cream on top and decorate as desired.
