Recently I was asked to come up with a recipe using 80% Callebaut chocolate. I think that Lindt does an 80% chocolate too. Go for a mix of 70% and a nice couveture style dark . Any dark style that you like the taste of. Just dont use chocolate melts or cooking chocolate, these are made of vegetable fats and the recipe just wont work
The bitter cocoa taste pairs well with berries but for a match made in sweet heaven try it with caramelised pears or sweet orange syrup, make a hazelnut praline or maybe salted caramel and peanut ice cream!
Recipe: Chocolate Tart
Pre heat the oven to 180. This recipe was made using a 24cm tart case with removable base
1. 250gm flour
2. 150 gm butter
3. 50gm caster sugar
4. 1 egg beaten and cold water up to 100ml
The pastry takes the longest to make so have the tart case finished and cooling before beginning the filling
1. Use a food processor to combine the butter, sugar and flour until it resembles breadcrumbs. Stop the machine and add all but a few drops of the egg mixture. Turn the machine back on and process until the dough comes together in a ball.
2. Pour pastry out of the machine and onto a bench. Push the dough together lightly, overworking will make it tough and hard to roll out . If it looks dry add a little of the reserved liquid and push together into a flat disc and refrigerate .
3. After resting for a minimum of 30 minutes. Lightly flour the bench and roll out to approx 4cm larger than the tart tin. Lower into the tin with a removable base. Return to the fridge. till firm , I use the freezer .
4. Bake filled with beans or rice in a 180 deg oven till set. ( approx 15 minutes.) Remove the paper and bake till golden ( approx 8-10 minutes)
The best part is this fudgey soft middle. Lower the oven to 160
1. Melt the chocolate and butter together. Cool slightly.
2.Meanwhile using a mixer beat the sugar and eggs until light and white and lots of air is encorporated. Fold 1/2 the chocolate into the egg mix and finish with the rest.
3. Bake the tart for 15 minutes, you may not think it is cooked but it needs to be just set. Cool.
Put the cream and glucose in a jug in the microwave and heat till hot( but not boiling). If steaming , cool slightly. Using a small whisk, stir in the chocolate and keep stiring until it is a nice thick chocolate ganache and all the chocolate is is disolved.
Pour over the tart , spreading with a palette knife while it is still slightly warm and pliable, making it easy to spread.
You can make the pastry a day ahead and keep in an air tight container. If using for a dinner party , skip the glaze and go for a sprinkling of cocoa, icing sugar or praline. Don’t over cook, it is best when soft, but will still be lovely even if you do overdo it.
To make a 28 cm tart make 1 1/2 x the recipe
Use a 60 or 70 % chocolate, or any ” dark ” chcolate. Use orange zest or glace fruits or praline in the chocolate mix. Spread the base with salted caramel sauce before adding the chocolate mix and baking. You could add nuts,walnuts, almonds or hazelnuts
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