It wouldn’t be the worst way I could think of, to go by chocolate tart; being engulfed so thoroughly by this thick, dark, oozing, slightly bitter lava. If they found me, my face covered with dark remnants, the odd pastry crumb, a fork clawing helplessly at the…last…bite. They’d know I’d bit off more than I could chew…
I’m partial to a sliver of chocolate tart, as you can tell. It has to be dark, it cannot be sweet – well, not too sweet anyway. The sort of richness that makes you feel like you really could not eat anymore at all. That sort of tart is the one I love.
I came across a number of recipes, whilst perusing many sources for this tart. My conclusions: you need chocolate, cream and butter. In really any quantities. Beyond that, it’s pretty hard to stuff up. I made a couple of little tarts and a couple of chocolate pots with mine, but this would yield enough for a 23cm tart shell.
You will need:
– 300g chocolate. I would say get dark aka semi sweet chocolate. I couldn’t find any. I used a mix of 70% and milk, half a half. Though a 70% tart would have been pretty good too. The mix was sufficiently dark that it wasn’t too sweet, but still reminded everyone it was a delicious dessert-y chocolate tart.
– 2 egg yolks and 1 whole egg (use the egg whites for a bomb alaska! see picture at end)
– 300mL thickened cream
– 2 tbsp butter
– 1 tart shell. I used the standard shortcrust from my pecan pie a few blogs ago – I like the ever so slightly salty contrasting shell to my filling. Otherwise you could go for a sweeter tart shell, perhaps a chocolate version
Step 1 – shellshock: make your tart shell as per the pecan pie recipe. Blind bake with rice, and then bake for a further 10 mins or so without the rice. Cool.
Step 2 – get tarted up: to make your filling, break your chocolate into pieces and place in a bowl along with the butter. Bring the cream to the boil and then pour over the chocolate. Let it hang out for a few minutes and then stir to combine. Yes, the chocolate will melt. Pour this mixture into your cooled tart shell/s. Bake at 160 degrees for around about 25 minutes, or until you can just see the centre of the tart slightly wobbling. If you want to make it look ever so slightly fancy, either sieve some cocoa powder over the top, or alternatively combine a little melted chocolate with cream to a liquidy consistency and spread over the top. Simples.
Oh – bonus shot. Bombe alaska!