Classic Chocolate Tart Food

RECIPE: CHOCOLATE TART

Steps:

• Rub the cubed butter into the flour until the mixture resembles breadcrumbs.
• Stir through the sugar and beaten egg. Knead gently until the whole thing forms a soft dough ball - don't overwork or else the pastry will be tough when cooked.
• Wrap the dough in clingfilm and chill in the fridge for at least an hour to relax.
• Roll the dough on a lightly floured surface to the thickness of a pound coin. Lay over a large 24cm tart case and gently press into the edges, trim off any excessive pastry.
• Line the inside of the tart case with baking parchment and fill with baking beans, then chill again for 15 mins.
• Preheat the oven to 180°C and bake the case for 15 mins, then remove the beans and paper to cook for another 5 mins. Leave to cool.
• Break up the dark chocolate into a large bowl with the butter and honey.
• Grab a pan and heat the cream until it is about to boil. Remove from the heat and pour it over the dark chocolate. Stir until the chocolate and butter has fully melted and the mixture becomes glossy.
• Pour the chocolate into the cooled tart case and leave to cool in the fridge.
• Decorate with coca nibs and slice the tart with a hot knife for a clean finish. Serves 10

CLASSIC CHOCOLATE TART

Steps:

• Place flour, butter, sugar and egg in the mixing bowl. Attach the K beater and beat on Speed 1 to 2 (low speed) until the mixture comes together to form lumps.
• Scrape the batter onto the table counter and knead gently, just enough for the lumps to come together into a dough. Flatten the dough into a disc, then wrap with clingwrap and chill for 30 minutes in the refrigerator.
• Preheat oven to to 200C / 400F (non-fan-assisted). Grease and flour a 20-cm (8-inch) tart tin.
• Remove the dough from the refrigerator. Roll out the dough between 2 sheets of clingwrap / parchment paper / silpat until it's 5mm thick. If the dough is too hard, set aside for 5 minutes before rolling it out.
• Transfer the dough into the tart tin, lifting the edges slightly so that it sits snugly into the tart tin. Trim off the excess edges.
• Line the dough with parchment paper then fill with baking beans (mine is 500 grams worth of beans). Bake for 10 minutes.
• Remove the tart from the oven and reduce the heat to 180C / 355F. Remove the baking beans and parchment paper. Bake the tart for another 10 minutes.
• Remove the tart from the oven and set on a wire rack to cool while you make the Chocolate Filling. (Leave the oven on at 180C / 355F)
• Place cream and milk in a small pot and the chocolate in a mixing bowl. Heat the cream and milk over high heat, stirring constantly, until simmering - small bubbles will appear on the edges of the pot.
• Pour the cream and milk over the chocolate and set aside for 5 minutes. Whisk until the chocolate has melted and mixture is smooth. Set aside to cool slightly for 15 minutes.
• Attach the whisk attachment in the mixer. Add in the eggs and whisk for 30 seconds on Speed 4 (medium speed). Add in the chocolate mixture and whisk on Speed 4 (medium speed) until chocolate mixture is incorporated.
• Pour the chocolate mixture into the Tart Base, making sure not to overfill (otherwise the chocolate mixture will burn and cause the tart to stick to the tart tin).
• Bake for 30 to 35 minutes until the tart is set but with a slight wobble in the middle.
• Cool the tart completely on the wire rack before unmoulding it from the tin.
• Dust with icing sugar and serve with chocolate sauce, icing sugar, whipped cream or ice cream!

CHOCOLATE TART

Steps:

• To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or hands until the mixture resembles coarse crumbs. Make a well in the middle of the pastry. Combine the egg yolk with the ice water in a small bowl, whisking to blend; pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic; refrigerate for at least 30 minutes.
• Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch tart pan with a removable bottom. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. It is important to press the dough evenly into every nook and corner of the ring, especially the scalloped edges. Shave off the excess hanging dough with a knife. Put the tart in the refrigerator for 15 minutes to relax.
• Preheat the oven to 350 degrees F.
• Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes, then remove the foil and weights. Using a pastry brush, lightly coat the crust with a beaten egg white. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown. Remember the tart will be cooked again with the filling. It should be cooked but light in color so that it will not burn on the second bake. Set aside to cool and lower the oven temperature to 325 degrees F.
• To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and bake at 325 degrees F for 15 to 20 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away - that means it is beginning to become over baked. Cool before cutting.

CLASSIC CHOCOLATE TART

Steps:

• For the pastry, place the flour, sugar and butter in the bowl of a food processor. Pulse until crumb-like. Add the egg yolk and vanilla essence and pulse with enough iced water to make a soft dough. Wrap the pastry in plastic wrap and refrigerate for 20 minutes.
• When ready to bake, preheat the oven to 180°C. Spray a 12cm x 35cm tart pan with oil.
• On a lightly floured bench, roll the pastry into a 5mm-thick rectangle. Line the prepared pan with the pastry, gently pressing the pastry into the base and sides and trimming away any excess. Scrunch up some baking paper, unfold and place in the pastry base. Fill with baking beans or rice. Bake in the preheated oven for 15 minutes. Remove the paper and beans or rice and bake for a further 10 minutes until golden. Leave to cool.
• To make the filling, roughly chop the chocolate and place in a glass bowl. Pour in the cream. Microwave on medium power for 1-2 minutes, stirring until smooth. Stir in the butter. Pour the chocolate filling into the cooled pastry, tapping the pan on the bench so it settles smoothly. Chill in the refrigerator until set.
• Dust lightly with cocoa, slice into small pieces and serve with a dollop of whipped cream.

CLASSIC CHOCOLATE TART

Steps:

• Combine flour, sugar, and salt in a food processor. Pulse to combine. Add cold butter and pulse until crumbly. Slowly add water to food processor until mixture comes together. Refrigerate for 1 hour.
• Flour a work surface and a rolling pin. Roll out dough into a 10-inch disc.
• Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch tart pan.
• Carefully place dough into the prepared tart pan. Trim dough from the edges of the pan. Prick holes into the dough on the bottom and along the sides of the pan.
• Bake in the preheated oven until lightly browned, 20 to 23 minutes. Remove from oven and allow to cool completely, about 1 hour.
• Pour heavy whipping cream into a microwave-safe bowl. Microwave for 2 minutes or until bubbles start to form along outside of the bowl. Add chocolate chips and let sit for 15 to 20 seconds. Whisk until smooth. Pour chocolate ganache into cooled crust. Let cool at room temperature until set, about 30 minutes. Keep refrigerated.

SALTED CARAMEL CHOCOLATE TART WITH CANDIED PEANUTS

Steps:

• Add graham crackers, sugar, and pinch of salt to a food processors and pulse until crumbly. Slowly add butter and vanilla extract and continue to pulse until texture resembles wet sand. Add to a tart pan and press against the sides and bottom, ensuring crust is evenly distributed throughout the pan. Place in the freezer.
• Add sugar to a large sauce pan over medium low heat. Stir occasionally until sugar has melted. Reduce heat to low and add butter. Stir until melted and then add heavy cream. Caramel will break apart but whisk continuously. If needed, increase heat to medium until mixture comes back together and is smooth then remove from heat.
• Add salt and peanuts and fold together. Allow caramel to cool for about 10-15 minutes then pour on top of graham cracker crust and place back into the freezer.
• Make the chocolate ganache layer by adding heavy cream to a sauce pan over low heat. Do not boil. Warm for about 2-3 minutes, then add dark chocolate chips. Whisk together until chocolate has melted and remove from the heat. Pour on top of the caramel layer and place into the refrigerator. Allow tart to set for 2-3 hours.
• Optional step: To make the meringue, use a hand mixer or stand mixer with the whisk attachment and add egg whites. Beat on medium until eggs become frothy/bubbly, then add sugar very very slowly until stiff peaks form. Continue whisking and add vanilla extract and cream of tartar or white vinegar. Place into a piping bag and pipe on top of tart.
• Chop up peanuts and garnish on top of the tart.

CHOCOLATE ROASTED-ORANGE TART

Steps:

• Make the tart shell: Sift together flour, cocoa powder, and 3/4 teaspoon salt in a medium bowl. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in egg yolk and vanilla to combine, scraping down side of bowl if needed. Reduce speed to low, and add flour mixture in 3 additions, alternating with cream and beginning and ending with flour mixture. Shape dough into a disk, and refrigerate, wrapped in plastic wrap, for at least 30 minutes and up to 2 days.
• Preheat oven to 350 degrees. Roll out dough to a little less than 1/4-inch thickness on a lightly floured surface. Fit dough into a 9-inch fluted tart pan with a removable bottom. Trim edge flush with top edge of pan. Chill in freezer until firm, about 15 minutes. Prick bottom all over with a fork, and bake until firm, about 20 minutes. Let shell cool in pan on a wire rack.
• Meanwhile, make the roasted oranges: Reduce oven temperature to 325 degrees. Leaving peel on, cut 4 oranges into 1/4-inch rounds, and arrange in a single layer on a rimmed baking sheet. Pour 1/4 cup juice over oranges, cover tightly with parchment, then foil, and cook until peel is tender, about 2 hours, adding 1/4 cup juice every 30 minutes.
• Increase oven temperature to 375 degrees. Remove foil and parchment, and sprinkle oranges with granulated sugar. Add remaining 1/4 cup juice, and roast oranges for 15 minutes. Add 2 tablespoons water, and roast until slightly golden and dry, 2 to 3 minutes more. Cool completely.
• Make the filling: Finely grate zest from remaining orange, about 1 1/2 teaspoons, and stir together with mascarpone and confectioners' sugar in a small bowl. Spread filling in tart shell, and arrange roasted oranges on top, overlapping slightly.

CLASSIC APPLE TART

Steps:

• Set the cubed butter on a plate and place it in the freezer for 15 minutes. Fill a cup with ice and water and set aside. Place 1 1/2 of the flour, 1 8 teaspoon of the salt, and 1 tablespoon of the sugar in the bowl of a food processor and pulse to combine. Take the butter out of the freezer and add it to the flour. Pulse the mixture until it looks like wet sand, about 10 seconds. Add 2 to 3 tablespoons of the ice water and pulse until the dough comes together into a ball.
• Lightly flour your work surface and place the dough on top. Then lightly flour the top of the dough and roll to about a 10- to 11-inch circle, sprinkling more flour under and on top of the dough as necessary. Gently drape the dough over the rolling pin and transfer it to a 9- or 9 1/2-inch fluted tart pan (ideally one with a removable bottom). Fit the dough into the bottom and up the sides of the pan as evenly as possible and press off excess dough from the fluted rim. Set the tart pan on a baking sheet and place in the refrigerator for 15 minutes.
• Preheat the oven to 350degreesF. Peel, core, and quarter the apples and then thinly slice them lengthwise. Place the apples in a large bowl and toss with the lemon juice, the cinnamon, and the remaining 1 tablespoon sugar and 1 8 teaspoon salt. Remove the baking sheet with the tart shell from the refrigerator. Arrange the apples in concentric circles so they overlap slightly. Brush the edges of the crust with the melted butter and then bake until the edges are golden and the apples have cooked down, about 1 hour. Cool for 15 minutes before slicing and serving.

FRENCH CHOCOLATE ORANGE TRUFFLE TART

Steps:

• In a small bowl, mix together the flour, sugar, and salt.
• Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible.
• Sprinkle the cold water onto the mixture and mix gently a few times, just until it forms a ball that holds together.
• Separate the dough into 2 balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for a few hours before working with it.
• Preheat the oven to 375 F.
• Roll and trim the dough to make a circle large enough to fit a 10-inch fluted tart pan.
• Fit the circle into the bottom and up the sides of the pan.
• Line the dough with pie weights or dried beans and bake for 15 minutes.
• Remove the pie weights and bake the shell for an additional 5 minutes.
• Set aside the pastry shell, still in the tart pan, to cool.
• In a small saucepan set over low-medium heat, bring the cream and orange zest to just simmering.
• Remove it from the heat and stir in the chocolate, Grand Marnier, and vanilla until the mixture is smooth and the chocolate is completely incorporated.
• Whisk a small amount of the hot chocolate cream into the beaten eggs.
• Transfer the tempered egg mixture back into the hot chocolate cream and whisk the mixture until it is smooth.
• Pour the orange chocolate filling into the prepared pastry and bake at 375 F for 18 to 25 minutes, until most of the filling is set and only the center jiggles slightly when the tart is moved.
• Allow the tart to cool in the pan on a wire rack for 15 minutes. Remove the tart ring and chill the tart in the refrigerator before serving.
• Slice and enjoy.