The Chocolate Crumb tart
I am back and feeling superior. Yes I am using left overs to bake something again. Come on……. work with me . Surely you have some chocolate cake crumbs at your house?
A couple of weeks ago I made a red Velvet tart with the left over crumbs from a cake . This week I’m at it again. There are no colours involved this time, so if you were put off by a red tart, well then step this way. This one is fully chocolate. The Best ever chocolate Tart made with cake crumbs.
I added some macadamias for a bit of crunch but you could use any nuts such as hazelnuts or pecans. These leftovers do make a good filling…..
Chocolate tart
First up though here’s a bit of a helping hand.
Do you have problems with leaking pastry when making a tart with liquid ingredients?. You roll out the perfect tart case and bake it off, to discover cracks have appeared , just when you are ready to fill it with glorious custard or lemon filling. Does this happen to you? How do you fix it ?
First up when you roll out your pastry never throw out the scraps, no matter how small they are. A small piece of pastry can be used as a “plug”
Baked Tart case with a little hole
The pastry above needs a little more cooking. This is the time to “plug” it. Roll or flatten out a small piece of pastry the size of the hole or split. Gently lay the pastry onto the hot tart shell and press very very gently. The pastry will normally stick when it is hot. If the pastry has cooled and a split or hole has formed paint the area with a little egg white and attach the piece of pastry. Return to the oven for a few minutes or until the tart case is golden. If the pastry case is already completely cooked don’t worry about recooking the patch. It wont be noticed by the time the filling is cooked.
The patch
Use this method for any split or hole. Now back to the crumb tart. The chocolate crumbs I used are from this cake. It is very moist and quite sweet, but the finished tart is not sweet .
Chocolate Tart made with Cake Crumbs
Ingredients
For the pastry
- 250 gm butter unsalted, chopped
- 500 gm plain flour 1lb
- 1/4 teaspoon salt
- 50 gm pure icing sugar 5 tablespoons
- 1 egg, beaten
- 60 ml milk or enough to make up just under 1/2 cup when the liquids added to the beaten egg mix well
Cake crumb Filling
- 1/2 cup chocolate cake crumbs
- 1 Egg
- 125 ml cream thickened
- 60 ml honey 1/4 cup
- 4 tablespoons dutch cocoa dark, Dutch
Glaze
- 100 gm chocolate 60-70% chopped,
- 150 ml cream
Instructions
- Put the cold chopped butter, flour, salt and icing sugar into a food processor. Process until the mixture looks like sand. Beat the egg & milk well before adding all but 1 Tablespoon and blitz again. If it doesn't come together and form a ball of dough after being 1 minute ad the remainder of the liquid.
- Pour onto a bench and push together. Wrap and refrigerate till cold ( 10 minutes or till needed). Roll out to fit your tart case. Fill with baking beans and bake for 15 minutes before removing the beans fixing any holes and baking till golden
- Put the filling ingredients into a food processor and process till smooth.
- Pour into the tart case & bake for 30 minutes. Test with a skewer, if it is hot and the middle of the tart feels like it is becoming firm remove from the oven. It could take another 10 minutes or so depending on your oven.
- Cool the tart completely. Put the cream in a small pot or the micro wave and heat till just under boiling point. Take off the heat and cool a touch before adding the chopped chocolate and stir till smooth. Pour over the tart case and tap to spread finishing with a palette knife
- I have decorated with cocoa, praline and macadamia nuts
Red Velvet Tart made recipe with left over cake crumbs here
What is this magic?! I NEED to try this, I always end up with left over ugly cake bits from various occasions. It’s like the most delicious form of recycling I’ve ever seen.
Nope, no chocolate cake crumbs. But it could be worth creating some for this recipe. Great tip about plugging holes. Happy New Year, Tania.
That looks decadent! And what a great tip with the pastry case. 🙂
I think I’d make a cake just to generate the crumbs for this tart!
What a clever idea Tania! We’ve got so many leftovers here that it’s getting silly and that tart doesn’t look like a patchwork cake at all! 😀
yummm choc tart! and from leftovers too! wow!
I love your no-waste policy Tania! What a fantastic way of using up the crumbs in such an incentive way- yummo!
Inventive! Darn auto correct! 🙂
YUM!
This looks absolutely lush, so velvety, I know I have to try this!!
Merry Christmas, I hope you had a wonderful day.
I love how you turn leftovers into something as gorgeous as this, Tania. What a wonderful looking tart. I think the nuts would add great flavour and texture too and that’s a great tip re the pastry. Thanks for the balsamic vinegar – it arrived safely a few days before Christmas. I couldn’t wait to use it and I don’t think I’ll be turning back to the supermarket variety any time soon xx
What a terrific recipe. Very clever and looks decadent as well. Wishing you and yours the best of 2014 in all good ways, Tania.
Decadent and very tempting! I love the add of macadamias for extra crunchiness.
Happy New Year to you and your family, Tania.
What a beauty of a tart! I don’t have any leftover crumbs as up to last week I never thought to crumble, bag and freeze them. So many good tricks come from your blog.
I would love a bite of this tart. A bite is probably all I can hold after this week. 🙂