Chocolate Tart

  • Difficulty: Medium
  • one hour and 40 minutes
  • 8 servings

Are you planning a Sunday brunch with your friends? Make this chocolate tart ahead of time and when your friends arrive, just pop it out of the fridge! It’ll take a little effort to put it together, but in the end you’ll be so rewarded!

Ingredients Needed for Chocolate Tart

For the crust: 1 ½ cups of flour ½ cup icing sugar 7 ounces of butter, room temperature 1 tablespoon lemon zest 2 eggs 1 tablespoon milk For the chocolate custard: 1 cup soy milk 1 cup water

How to Cook Chocolate Tart

  1. Sift the flour and icing sugar into a kitchen aid bowl.
  2. Add 7 ounces (200 grams) of butter (keep 1/2 tablespoon for later use).
  3. Rub the butter in using your fingertips, until it resembles fine breadcrumbs.
  4. Add the lemon zest.
  5. Put the eggs and the milk in a separate bowl and whisk them together.
  6. Add the butter and flour mixture in your kitchen aid bowl. Start the machine and gradually add the egg mixture. Mix 1-2 minutes until a dough ball forms. Remove it from the bowl, wrap it in plastic wrap and refrigerate it for 30 minutes.
  7. Preheat the oven to 360 degrees F/180 degrees C.
  8. Meanwhile, grease a ceramic pie dish with butter (about 10 inches/25 cm diameter). Set the dish aside.
  9. Preheat the oven to 360 degrees F/180 degrees C.
  10. When the dough’s refrigerating time is up, roll it out using a rolling pin.
  11. Carefully roll the dough up onto the rolling pin and arrange it on the bottom of your pan. Gently press it to fit into the pan and on its edges. Cut off the rest of the dough. Prick its bottom with a fork.
  12. Place a parchment paper sheet over the pie crust, then fill it with dried beans.
  13. Transfer it to the oven and bake for 10 minutes. Remove the beans and parchment paper and cook for another 15 minutes. When ready, set aside the crust.
  14. Start making the chocolate filling:
  15. Put the soy milk and water in a saucepan, on medium heat.
  16. Chop the cardamom pods with a knife and add them into the milk mixture.
  17. Add the sugar and heat up the milk, until is slightly boiling.
  18. Put the cornstarch in a bowl, add 2-3 tablespoons of milk and mix it. Pour the liquid cornstarch in the milk mixture. Simmer for 2-3 minutes on low heat, whisking, till the filling starts to thicken just a little.
  19. Break the dark chocolate and add it into a bowl.
  20. Strain the milk mixture over the chocolate bites. The hot liquid will melt the chocolate, so mix with a spatula until you obtain a homogenous chocolate custard.
  21. Pour the chocolate custard into the pie crust and spread it in an even layer.
  22. Refrigerate the chocolate tart overnight.

Leave a Reply

Your email address will not be published. Required fields are marked *