TART - Aria Chocolate Tart

By Aemelia

Ingredients

• Chocolate Pastry:
• 320 g plain flour
• 60 g cocoa
• 160 g caster sugar
• Pinch salt
• 160 g cold butter, diced
• 2 eggs
• Chocolate tart mixture:
• 210 g good quality dark chocolate (with high cocoa content), chopped
• 60 g Valrhona Jivara chocolate, chopped – if unavailable then just use another 60g of the dark chocolate
• 60 g butter, diced
• 315 ml cream
• 3 eggs
• 2 egg yolks
• Chocolate glacage:
• 300 g dark chocolate, chopped
• 240 ml cream
• 300 ml chocolate sauce (recipe below)
• Chocolate sauce - for the glacage:
• 60 g cocoa
• 200 ml water
• 120 g caster sugar
• 25 g butter, diced

Details

Adapted from bisousatoi.com

Preparation

Step 1

To make the pastry, preheat oven to 180°C. Place the flour, cocoa, sugar, salt and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the eggs and process until dough just starts to come together.

Turn on to a lightly floured surface and gently knead until just smooth. Shape into a disc and cover with plastic wrap, then place in the fridge for 10 minutes to rest.

Roll out the pastry to a 15 x 40cm rectangle, about 3mm thick. Line a shallow rectangle 10 x 34cm (base measurement) fluted tart tin with a removable base with the pastry and trim any excess. Place in the fridge for 15 minutes to rest.. I used mini round tart tin..

Line pastry with baking paper and fill with rice. Bake for 10 minutes. Remove paper and rice and bake for a further 5-10 minutes or until firm to touch.

To make the tart mixture, preheat oven to 160°C. Place chocolate and butter in a bowl.

Place cream in a saucepan and bring to the boil. Pour cream over chocolate in bowl and stir until smooth, stir in eggs.

Pour chocolate mixture into tart shell up until about 3/4 full (you’ll need to leave enough room for the glacage). Bake for 25 minutes until the centre has just cooked and the top has just set. Take the tart out of the oven and allow to cool to room temperature before topping with the chocolate glacage (recipe follows after). Refrigerate tart in fridge until firm before serving. (i baked mine for 15mins at 150C)

For the chocolate sauce (for the glacage), combine cocoa, water and sugar in a saucepan and stir over heat until sugar dissolves. Bring to the boil, stir in butter until melted and mixed. Strain through a sieve placed over a bowl and set aside.

To finish the glacage, place chocolate in a large bowl. Place cream in a saucepan and bring to the boil. Pour cream over the chocolate in the bowl and stir until smooth. Add in the chocolate sauce that you just made and stir (recipe above). When the completed tart has cooled, spoon or pour the glacage over the tart and place in fridge until firm.