Well I am a chocolate tart…

OOOOH, hey honey. Look at this hoe out here making a chocolate tart. It’s not like the one in The Help. This one is baked and, you know, sans shit. So, this here chocolate tart was actually easier than I had feared it would be. It is really minimal elements and not too different from every other tart on this here blog. The filling here is for the dark chocolate lovers but can easily be altered for those with a sweet tooth. I think with this baking thing I realized how easy it is to cater to different tastes, just a bit of thought and effort and you can make most people happy. I THINK, I repeat, I think, I am by no means a medical professional nor a dietician, but I think, this recipe may be diabetic friendly. There is no additional sugar and I only used Dark Chocolate, it was still fucking tasty.

 

Anyway, let’s make this thing.

Rolled out pastry in a pastry case

What you gotta get?

Pie case

  • ½ cup (175g) butter
  • 1 ½ cups (190g) flour
  • ¼ cup icy water

Filling

  • ½ (175g) butter
  • 1 cup milk
  • 85g dark chocolate
  • 3 large eggs
  • 3 tablespoons unsweetened cocoa butter
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • ½ cup sugar, optional

 

What you gotta do?

  • Crumb the butter and flour until fully incorporated and looks like beach sand.
  • Gradually incorporate cold water until well combined.
  • Wrap in cling wrap and allow to rest in the fridge for 3 hours.
  • Prep filling while pastry rests
  • Preheat oven at 180 degrees C
  • Once rested, roll out into desired thickness and place into the pastry case.
  • Blind bake using baking beads for 15 minutes, remove beads, egg wash and bake for a further 12 minutes until the case is a light golden brown.
  • Set aside baked case.
  • Using a double boiler on medium heat, melt butter and chocolate together.
  • In a bowl, mix sugar, cocoa, salt and flour.
  • Once butter and chocolate have melted, beat milk and vanilla into the chocolate mix then follow up with eggs and beat quickly.
  • Sieve the chocolate mix into the dry ingredients and mix until just incorporated.
  • Pour the mix into the pasty case and bake for a further 30 minutes at 180 degrees C. The tart should have a slight jiggle in the center.
  • Allow to cool completely before serving.

Chocolate Tart FillingChocolate Tart Filling

What you gotta feeeeeeeel?

Yes bitch, imma tell you how to feel too. You are going to feel like a kitchen maven, whether you want to or not, you are an instant winner for doing this. Now let’s move along.

Baked, cooling chocolate tart on a stand

This darling tart is one of those things that I will always keep and play with in my digital rolodex. I feel like a fancy fuck when I present this to people, maybe next time I will sprinkle some gold dust on top. Just make it look sexy.

download.jpg

 

Tips include:

  • Use the double boiler method rather than putting it directly on the stove as you run the HIGH risk of burning the chocolate. That bitch is mad temperamental.
  • Beat the eggs in very quickly so as not to allow them to cook
  • Strain the chocolate mix to get rid of any lumps and funnies, keep this bitch smooth.
  • I know that this goes without saying, but DO NOT OVER BAKE, that thang will be dry and sad, that will be on you.
  • Wear an apron, white is not a good idea, I’m just saying…

Often times people just throw the entire bag of sugar into baked goods and call it desert. No, this is a meal in itsfelf and should be respected as a complex meal that is more than just sweet. Don’t let sugar fool you guys, it’s not all that.

Cut Chocolate tart dusted in sugar on a

anyway, this is the damn thing

One thought on “Well I am a chocolate tart…

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