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Thursday, 30 May 2013

Tarte au Chocolat

Since my favourite tart of all time is lemon I thought it wise to try a different flavour, who knows, this may become my all time favourite instead?  Tarte au Chocolat or simply chocolate tart is a fab dessert to make.  This recipe is from American pastry chef Anna Olson and I first saw it on her TV programme on Food Network.  Anna's show is very good to watch, the idea is the show is themed on one particular area (this one comes from the chocolate pastry show)  Anna shows you how to correctly make the base ingredient and then shows you two other ideas, progressively more challenging, using the same base but adapting.  On the chocolate pastry show she starts with simple cookies, progresses to the tart and then finishes with mini warm chocolate orange tarts. 

I have decided to fully follow Anna's instructions, you can actually watch her make the tart online and I intend to follow along.  The ingredients are all in cup measures so I will have mine at hand.  I will measure out each of my cup measures as I go and put the gram amount in the ingredients section below.  She also does not use baking beans during the initial bake of the pastry, again I will follow along.  I noticed on the TV show that her pastry shrunk away from the sides of the tin quite a bit, so I wont worry when the same happens to mine.

The pastry is made rather differently to what I would call normal sweet pastry.  I have made a chocolate based pastry before by simply adding in cocoa to the pastry base while mixing.  This time the pastry is more of a cookie/biscuit base and is mixed in a stand mixer in a very different way to what I normally do.  Also when mixed the mixture is like a wet cookie dough and must be chilled before it can be rolled out.  The finished result looks very impressive - dark, silky and rich.

Just like Tamasin's lemon tart I intend to blog this post no matter what the here goes...

Tarte au Chocolat
by Anna Olson

Serves 8

For the chocolate pastry
1/2 cup unsalted butter, room temp (113g)
1/2 cup icing sugar (74g)
1 cup flour (147g)
1/4 cup cocoa (50g)
3 large egg yolks
2 tbsp cornflour
1/2 tsp salt

For the filling
1/2 cup double cream (125ml)
1/4 cup unsalted butter, cut in to pieces (66g)
8oz dark chocolate (226g)
1/4 cup sugar (54g)
1/2 cup hot, strong coffee (125ml)
2 large eggs, room temp
1 tsp vanilla extract

9inch (23 cm) tart tin

For the pastry, beat the butter and icing sugar until smooth in a stand mixer.  Then add the egg yolks at once and beat again until well combined.

Butter & Icing Sugar Mixed
Now with the 3 eggs

Sift the flour, cocoa, cornflour and salt in to the butter mix and stir until evenly combined.  It will look like a sticky cookie dough.  Shape the dough into a disc and wrap in plastic, chill well unit ready to use (I would say at least 30 mins - this pasty smells amazing!)

Knead the chocolate pastry dough once or twice on a lightly floured surface to soften, then roll out the dough to a circle just less than 1/4 inch thick.  Lift the dough carefully and line a 9inch removable-bottom fluted tart tin (which you have very lightly floured before).  Press the dough in to the tin and trim excess.  Dock (prick over the surface) with a fork to stop it rising.  Chill again for at least 20 minutes.



Preheat oven to 350F (170C or 150C fan).  Place the chilled tart on a baking tray and bake for 18 minutes.  The pasty should have an even dull finish when ready.  Allow to cool while you prepare the filling.

For the filling, bring the cream and butter up to a simmer and pour over the broken up chocolate.  Let it sit for a few minutes and then mix with a spatula until all the chocolate melts, then whisk in the sugar and the coffee.  Lightly beat the eggs with the vanilla and whisk gently in to the chocolate mixture.


Pour in to the tart tin and bake (still at same temp) for only 12 minutes. (It will look barely set)

Remove from the oven and cool, then chill for at least 2 hours to completely set.