Chocolate tart

Chocolate tart

By
From
Best Kitchen Basics
Makes
2 tarts
Photographer
Petrina Tinslay

This is based on one of the great tarts in the tart lexicon and originates from his eminence, Chef Joël Robuchon. It is a lesson in simplicity and elegance. The chocolate does the heavy lifting in texture and flavour. It should only be eaten freshly prepared, for its lustre is tarnished by time and refrigeration. I have changed the traditional pastry to a very short chocolate crust. Why? Because I think it’s better.

Ingredients

Quantity Ingredient

Tart shell

Quantity Ingredient
150g butter, softened
75g caster sugar
1/2 teaspoon salt
125g plain flour
50g rice flour
50g unsweetened cocoa powder
1 egg, lightly beaten

Filling

Quantity Ingredient
200g best-quality chocolate, (72% cocoa solids)
190ml pouring cream
80ml milk
1 egg, lightly beaten

Method

  1. To make the tart shells, put the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until pale and creamy.
  2. In a bowl, sift together the salt, flours and cocoa powder.
  3. Using a spatula, fold the flours into the butter mixture until just coming together. Do not mix them using the electric mixer or you will overwork the dough and the tart base will shrink.
  4. Tip the rough contents onto a work surface and, using the heel of your hand, press down and away from you to spread the dough. Repeat three times.
  5. Scrape the dough together and divide it into two balls. Flatten each ball slightly and wrap individually with plastic wrap. Refrigerate for 30 minutes.
  6. Roll one ball of dough into a circle about 5 mm thick. Place a 22 cm tart ring on the dough and run the tip of a knife around the inside of the ring. Remove any excess dough. Remove the tart ring. Repeat with the second ball of dough.
  7. Place the tart bases on a baking tray and refrigerate for another 30 minutes.
  8. Preheat the oven to 160°C.
  9. Bake the tart bases in the oven for 10–12 minutes until the dough is dry. It will firm up once it cools.
  10. Lightly beat the egg and use a pastry brush to paint a thin layer across the cooled bases. Return to the oven for 3 minutes to set the egg. This will prevent the base from going soggy once the filling is added.
  11. To make the filling, coarsely chop the chocolate and place it in a medium heatproof bowl.
  12. Bring the cream and milk to the boil in a small saucepan. Pour the hot milk mixture over the chocolate and stir until melted. Whisk in the egg until fully incorporated.
  13. Reduce the oven temperature to 100°C.
  14. Place the two tart rings back over the baked bases. Pour the filling evenly between the two rings. Bake for 8–10 minutes until the filling is just set. It should still have a slight jiggle. Leave to firm at room temperature for 1 hour.
  15. Serve at room temperature within 2–3 hours. Do not refrigerate or the tart filling will lose its texture.
Tags:
best
kitchen
basics
mark
best
pei modern
marque
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again