My baking spree is successfully continuing and this time I have baked a chocolate tart! Yes it has been an absolutely delicious experience, for both baking and tasting it.
I will give out the details in below now:
There are actually 3 things that you have to do separately for baking a tart-
1. Pastry (the bread crust at the bottom)
2. Filling (the chocolate mixture above the pastry)
3. Glaze (the very thin layer of topping)
½ cup plain flour
5 tbspn of melted butter
2 tbsp caster sugar
1 egg yolk
1 tbsp (or less) of cold water (as required)
50g almonds (optional)
2 egg whites
½ cup caster sugar
70% of 170g of tin cream (they say to use heavy cream but I’ve realized that any kind of cream works just fine)
1 tspn vanilla extract
¼ tspn salt
¼ cup cocoa powder (I’ve used Cadbury cocoa powder)
1 tbspn of honey
2 tbspn of cream
1 tbspn of warm butter
1 tspn of cocoa powder
Put the flour and the crushed almonds in a bowl and add in the melted butter. Mix it well and then add in the sugar and the egg yolk respectively. Then add the cold water and form firm dough. Wrap it on a plastic and put it in the refrigerator for 20mins (you can refrigerate it for up to 2days).
Preheat the oven at 190 C. Cover your circular tin with aluminum foil first (the tin can be 12cm or 24cm). Roll out the dough and use your fingers gently to spread it over your tin. Bake the pastry for 15mins first and check if it’s done. Make sure that you do not overcook the pastry. I had overcooked mine by baking it for longer than 15mins. The thing is that you have to bake it again after filling in the chocolate mixture, so it’s okay if the pastry is undercooked in the first 15mins. Eventually, you will get the chance to bake it again.
Take the egg whites in a large bowl and whisk it for 5mins until thick, white and glossy. Take a separate bowl and whisk the cream in it until it just holds its shape. Fold the chocolate and cream into the egg mixture. Add the vanilla extract. Pour the final mixture into the pastry case and smooth the top. Bake it for 25-30mins or until just set. Set aside to cool. Refrigerate until chilled.
Get the cream into microwave for 15-30 seconds. Add in the honey, cocoa powder and warm water. Mix it well and pour it in the tart. Rotate the tart to get it fully covered by the topping.
And here you go, your chocolate tart is ready to serve! It can be a great dessert for the coming Christmas as well. Enjoy :)