Chocolate Tart

Chocolate-tart-The-Cupcake-Confession

I know you have probably seen a million chocolate tart recipes online and in cookbooks and made them at home but this chocolate tart is different.

DIFFERENT!

Different, how, you ask?

This chocolate tart is different because this chocolate tart recipe has a lot more going on than simply chocolate ganache and a sweet shortcrust pastry.

The first thing that you’ll notice is visibly the meringue!

Yes, I just filled my kitchen blowtorch with butane gas and I DESPERATELY wanted to use it! But this is not just any meringue!

It’s almond meringue!

Chocolate-Tart-side-The-Cupcake-Confession

And that crust you see there carrying all that creamy, wobbly chocolate custard is not just any crust – it’s made with POTATO CRISPS!

Salty, deep fried, paper thin potato crisps that you can easily pick up from your grocery or supermarket for part of this incredibly crisp, short crust that crumbles away to perfection.

KA-BOOOOM :D

Chocolate-Tart-full-The-Cupcake-Confession

The filling, no prizes for guessing, is a decadent, wobbly baked chocolate custard and topped with a thin layer of chocolate ganache.

I have this crazy belief that if you are indulging in something as sinful as this dessert, you should do so in full swing.

Am I right or am I right?

;) I knew you’d make the right choice! :D

So, now you know what makes this chocolate tart so special and don’t go by the ingredients and their combination. It works like these two were a match made in heaven!

Chocolate-Tart-slice-The-Cupcake-Confession

You have to take my word for it.

Actually, no.

Don’t take my word for it.

Go ahead, and make this! You’ll know exactly what I mean! This tart did not last 10 minutes at home! It was devoured the minute I was done taking photographs!

Chocolate-Tart-close-up-The-Cupcake-Confession

In other news, I’m TOTALLY confused as to what to do! I was planning to take up Masters in media, I’m starting to think otherwise now.

Basically, there aren’t too many Masters in media courses here and now I am lost! Culinary school isn’t an option because of lack of funds.

Should I take up blogging full time? Should I start running a home kitchen and take orders for baked goods? I’m lost and I need help! Please tell me what you think I should do?

And I will thank you with the recipe for this BOMB of a chocolate tart.

Chocolate-Tart-close-up-The-Cupcake-Confession

 

Chocolate Tart

Ingredients

    For the pastry:
  1. 100 gms flour
  2. 1 tbsp cocoa powder {I use Hershey’s}
  3. 75 gms potato crisps {crushed}
  4. 100 gms cold butter diced.
  5. 1 egg yolk
  6. For the chocolate custard:
  7. 100 mls double cream
  8. 2 egg yolks
  9. 2 tbsp sugar
  10. 100 gms dark chocolate
  11. For the Chocolate Ganache
  12. 50 mls double cream
  13. 60 gms dark chocolate
  14. For the almond meringue:
  15. 2 egg whites
  16. 2 tbsp caster sugar
  17. ½ tsp almond extract
  18. Special equipment: Kitchen Blowtorch.

Instructions

    For the pastry:
  1. Preheat the oven to 180 degrees C.
  2. Sift the flour and cocoa powder into a clean, dry bowl. Add the crushed potato crisps into it.
  3. Tip in the diced cold butter and mix it with the tip of your fingers and rub the mix together until it resembles breadcrumbs.
  4. Add the egg yolk and combine to form a dough.
  5. Do not over mix. At this point, you will notice that the dough is quite sticky.
  6. Pop into the fridge for about 30 minutes.
  7. Grease your 6” tart case and use your hands to spread the chilled dough on the tart case. Rolling it will not be possible because of the stickiness of the dough.
  8. Using a foil, cover the top and add load it with baking beans and bake blind for 20 minutes at 180 degrees C.
  9. For the Chocolate custard filling:
  10. Use a serrated knife to chop the dark chocolate
  11. Beat the yolks and sugar together.
  12. Heat the cream until it begins to scald. {Slight bubbles start to appear along the sides of saucepan}
  13. Take the cream off the heat and pour it slowly into the beaten yolks in a steady stream until well incorporated. Put the mix back on heat and on a medium high heat and cook for another 2-3 minutes. Take it off the heat.
  14. Pour it into the chopped chocolate. Let it sit for about 1 minute and stir well to incorporate the chocolate and custard.
  15. Fill into the cooled tart shells.
  16. Lower the temperature of the oven to 160 degrees C and pop it in for 30 minutes.
  17. For the Ganache:
  18. Take the cream in a saucepan and heat it until it scalds.
  19. Pour over chopped chocolate and let it sit for about 1 min.
  20. Mix it thoroughly and let it cool.
  21. When the tart os ready to come out of the oven, let it sit for about 10 minutes and then pour the ganache over the custard filling and let the ganache set.
  22. For the meringue:
  23. Let the egg whites sit at room temperature.
  24. Tip in the caster sugar and beat on a low speed for about 2 minutes.
  25. Gradually increase the speed and beat until stiff peaks form. This should take about 8-9 minutes.
  26. In the last one minute, add the almond extract and beat at full speed for 60 seconds.
  27. Fill the meringue into piping bag and pipe shapes atop the tart.
  28. Use a kitchen blowtorch to brown the meringue.
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19 thoughts on “Chocolate Tart

  1. Jessica

    looks unbelievable and I really like your photos for this post. Decisions, decisions. I am sure you will figure it out. Blogging full time would be a blast but most important thing is that you pursue what you love and have passion for. everything else amazing will follow. BTW found goraka and made a ridiculous fish curry! now I have to make that drink!!
    Jessica recently posted…The Sri Lankan Egg HopperMy Profile

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  2. Cindy @ Pick Fresh Foods

    Samina, this tart looks amazing! Clever idea using potato chips in the crust.
    Deciding what to do after college is always difficult. I love learning so I would definitely go back for the masters. I also love your blog and photos, so I think you should do both :D
    Cindy @ Pick Fresh Foods recently posted…Mexican Quinoa BowlMy Profile

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  3. jo @ the contented baker

    Glorious!!! and an exceptionally divine tart – well done, you are so clever. As for advice, go with what will make you happy but be practical about what you need to make a living. qualifications are always useful. Mum talk over…go with your heart!!

    Reply
  4. Helen @ Scrummy Lane

    Beautiful beautiful dessert! And how creative to make the crust with potato chips! As for what you should do, whoaa, that’s a tricky one. I think you should remember though that nothing has to be forever, so maybe you shouldn’t worry so much about making a mistake. I know funds can be a consideration but I would aim for what you really want to do while doing what you have to do to make ends meet financially for now, if that makes sense. :-)
    Helen @ Scrummy Lane recently posted…Banana & chocolate peanut butter swirl cakeMy Profile

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  5. Pingback: Crust and Crumbs 12 - Crazy for Crust

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