Long Awaited: Double Chocolate Tart

Since I have started this blog, I have become nervous to cook for family and friends. So when Mansie visited us a few months ago I decided to make this Double Chocolate Tart. I figured it would be hard to mess up chocolate, sugar, and butter.

It was a big hit! Since then a number of friends have asked for this recipe.

Double Chocolate Tart
adopted from Jamie Oliver’s Cook with Jamie
For the pastry of 2 tarts
1/2 cup of unsalted butter
1/3 cup of sugar
1/3 cup of cocoa powder
1 1/3 cup of all-purpose plain flour, plus extra for dusting
1 large egg
a pinch of salt
3/4 cup of dried beans for blind baking

For the filling of 1 tart
1 1/3 cup of whipping cream
5 tbsp of sugar
50g of 70% dark chocolate bar
1 large egg

This recipe calls for precise measurements. Measure 1/2 cup of very cold butter and remove two tbsp of butter. In a big bowl sift flour, cocoa powder, salt, and sugar. Stir the flour mixture so that the cocoa powder is mixed well with the flour. Work the cold butter into the flour mixture, until the mixture looks like coarse breadcrumbs. Add beated egg to the mixture and lightly make a ball of dough. Don’t work the pastry too much; otherwise it will become elastic and chewy. Place the dough in a bowl and cover it with plastic wrap. Place the bowl in the fridge for an hour.

Preheat the oven to 350ºF. Grease a 8″ tart pan with butter. Lightly flour a clean surface and a rolling-pin. Roll out the refrigerated dough to approximately 1/8″ thickness. Line the tart pan with the dough as shown here. Place parchment paper over the tart dough and place dried beans over the surface of the parchment paper. Bake the dough for 8-10 minutes. Then remove the parchment paper along with the beans from the tart pan. Put the tart back in the oven for 2-3 minutes more and then remove it from the oven. Turn the oven temperature down to 325ºF.

Add whipping cream and sugar into a pan and slowly bring it to a boil. Turn the heat off and add the broken chocolate to the mixture. Whisk the mixture until smooth. In a separate big bowl beat an egg. Add one spoon of the chocolate mixture to the egg bowl at a time, while whisking the egg and chocolate mixture. Continue to add the chocolate mixture until you have added all of it. Then pour the mixture back into pan and let it simmer over low heat for a couple of minutes.

To avoid spilling, place the tart pan on the oven shelf and pour the filling into the tart. Slowly push the oven shelf back in. Bake for 10 minutes. The tart is cooked when the filling still has a slight wobble to it. It will keep firming up as it cools down. Serve with vanilla ice-cream and berry compote.

My verdict: This is the perfect recipe to treat your loved one to. In case this tart does not turn out the way I made it, then you are missing the key ingredient… Love. Add lots of it!!

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  • Tia

    oh my inner chocoholic is craving this right now!

  • http://psealey.blogspot.com/ Paula @ Spoons n Spades

    Mmm, I love chocolate tart! Yours looks delicious :-))

  • http://hermessykitchen.net Meki

    I’d like to dive in there please….

    • Pragati

      @ Meki and Paula – Thx for stopping by.. If you guys were close by then I’d send the extra tarts that I baked for this post.
      @ Tia – Next time I am in Calgary I’ll bring my tart pan. Once u eat this, ur gonna curse me for introducing you something so homemade n decadent!

  • http://chasingdelicious.com/kiwi-champagne-pavlova/ Russell at Chasing Delicious

    Mmm. This tart looks scrumptious. My kind of dessert!

  • Pavielango2002

    What a scrumptious dessert…awesome

    • Anonymous

      @ Meki and Paula – Thx for stopping by.. If you guys were close by then I’d send the extra tarts that I baked for this post.
      @ Tia – Next time I am in Calgary I’ll bring my tart pan. Once u eat this, ur gonna curse me for introducing you something so homemade n decadent!

  • Ankhiganesh

    what does dried beans for blind baking mean?
    Ankhi

    • Pragati

      Blind baking is when you put some sort of a weight on the pastry while it bakes. This is to stop the pastry from rising. Most people use dried beans like lentils to place the weight onto the pastry.

    • Anonymous

      Blind baking is when you put some sort of a weight on the pastry while it bakes. This is to stop the pastry from rising. Most people use dried beans like lentils to place the weight onto the pastry.

  • Pingback: Chocolate Tart | Love me, love my food.

  • Aneeshajyoti

    wow!! you made this…so proud of you…and so jealous of me that i missed eating it!

  • custard

    Has anyone actually tried making this? The pastry does not hold together!

    • PragatiChopra

      Yes your right the double chocolate tart pastry does not hold together at all. It’s because of the cocoa replacing the flour in a normal pastry recipe.

      Here is how I do it:
      1. Roll out the dough on a piece of foil. You don’t need to grease the foil.
      2. Place the tart pan upside down onto the pastry that has been rolled out on the foil.
      3. Flip the pan and pastry so that now you have the pan at the bottom and the pastry and the foil on the top.
      4. Slowly peal off the foil. Because of the high butter content in the pastry, the foil should come off easily. For the areas where the pastry breaks, just patch it together.

      Please let know if you try this and it works out… I’ll add the instructions to the website.

      Sorry that you did not have a good experience making it the first time.

  • Chris

    How much do you mean when you say chocolate bar?

  • Nana

    How long do you have to beat the egg for before adding the chocolate??

    • PragatiChopra

      Beat the egg until the white and yolk has mixed together completey… Beat them until they are slightly bubbly.

      • PragatiChopra

        You’ll need 50gs of chocolate. Most American chocolate bars are 100gs, I use the 70% cocoa excellent bar.