Chocolat Tart
Pie, Tart, Pie, Tart, Pie… I prefer tart so let’s go with tart. I’m going to kick of the season with an indulgent chocolate tart that’s almost impossible to resist!
When I eat this tart it tastes so good that it feels bold and it’s so indulgent and luxurious I can’t bare to merely say it’s a chocolate tart but then I think of the movie and I can definitely say it’s a chocolat tart and that slips of the tongue just right!
So let’s do this, welcome to pie season!
Bácáil Sona!! 👩🏻🍳
CHOCOLAT TART
recipe
⏲ PREP TIME: 30 minutes
⏲ BAKING TIME: 30 minutes
⏲ RESTING TIME: 4 - 12 hours
🥧 SERVINGS: 12 slices
EQUIPMENT
removable base tart/pie dish
large mixing bowl
stand mixer/hand mixer
whisk
heavy base saucepan
butter knife
INGREDIENTS
Shortcrust Pastry
244g all purpose flour
60g confectioners sugar
56g/ 4 tbsp salted butter
56g/ 4 tbsp vegetable shortening
50ml ice cold water
Chocolate Filling
28g/ 2 tbsp salted butter
40g dark brown sugar
235g semi-sweet chocolate chips
110g milk chocolate (I used galaxy but use your favourite bar)
60g dark chocolate chips/bar
1 tin/ 397g condensed milk
90ml heavy cream
Cookie Buttercream Frosting
60g cookie butter
300g confectioners sugar
56g/ 4 tbsp vegetable shortening
30ml/ 2 tbsp heavy cream
INSTRUCTIONS
Shortcrust Pastry
1.
Sieve flour into a large bowl. Grate salted butter directly into the flour. Chop the shortening into cubes and add.
2.
Mix together using a cold knife until all the butter and shortening is coated.
3.
Add ice cold water a tablespoon at a time until it’s just combined, you don’t want it too wet.
4.
Using your cold hands roll the dough roughly into a ball and then into a disc, handling it as little as possible.
5.
Cover tightly with cling film and place into a ziplock bag. Put into the fridge for at least an hour and up to 2 days. If you leave it in longer than 2 hours let it sit out for 15/20 minutes before rolling out.
6.
Preheat your oven to 350°F, 180°C. Do this about half an hour before you plan on rolling out your pastry.
7.
Flour your surface and roll out your dough, nice and thin.
8.
Grease your tart tin with cold butter and place your pastry over the top, press it into the corners, trimming the excess around the top. Prod the surface with a fork.
9.
Cover the tart in tinfoil and fill with baking beans, dried rice or pasta. Bake blind for 20 minutes. Take out your foil and bake for another 10/15 until pie is set.
Chocolate Filling
While your tart is baking you can make the chocolate filling.
1.
Melt your butter on low in a heavy based saucepan until almost completely melted.
2.
Add your sugar, condensed milk and mixture of chocolate. Turn heat to medium and stir through.
3.
Your mixture should be getting thick, it’s time to add your heavy cream. Whisk through until your sugar has dissolved and you have a nice smooth consistency.
Add more cream if you think it’s too thick, this will all be down to personal preference.
4.
Pour your mixture directly into your shortcrust base, it should be the perfect amount.
5.
Tap it on the counter to get it to even out. Let it cool in the tin and then transfer it into the fridge for at least four hours to set perfectly!
6.
You can serve as is or you can add your favourite frosting or whipped cream to the top.
Cookie Buttercream
1.
Add room temperature vegetable shortening and cookie butter of choice to your stand mixer or mixing bowl if you’re just using a hand whisk.
I love the biscoff cookie butter. You could use Nutella here or a nut butter, all would be delicious.
2.
Beat with the paddle attachment until creamed together nicely.
3.
Add your confectioners sugar a little at a time until combined.
4.
Add vanilla extract and cream and beat on medium high until thick, smooth and creamy.
5.
Pipe directly onto your set cake, along the edges or all over the cake.
This amount was perfect for me to do all along the circumference.
6.
Slice so everyone gets a heaped piece of frosting. This was amazing with a scoop of plain vanilla ice cream.
Bácáil Sona!! 👩🏻🍳