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Chocolate Tarts: The Ultimate Guide to Baking Delicious Tarts

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Decadent chocolate tart with a rich, bittersweet chocolate filling in a homemade cocoa-infused crust. Perfect for chocolate lovers!

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (115g) cold unsalted butter, cut into cubes
  • 1 large egg yolk
  • 2–4 tablespoons ice water
  • 1 cup (240ml) heavy cream
  • 8 ounces (225g) bittersweet chocolate, finely chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Fresh raspberries
  • Whipped cream
  • Chocolate shavings
  • Dusting of cocoa powder

Instructions

  1. In a large bowl, whisk together the flour, cocoa powder, sugar, and salt.
  2. Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips (work quickly), cut the butter into the flour mixture until it resembles coarse crumbs.
  3. In a small bowl, whisk together the egg yolk and 2 tablespoons of ice water. Pour this mixture over the flour and butter mixture.
  4. Gently mix the ingredients together until a dough starts to form. If the dough is too dry, add the remaining ice water, one tablespoon at a time, until it comes together. Be careful not to overmix.
  5. Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
  6. On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. The dough should be about 1/8 inch thick.
  7. Carefully transfer the rolled-out dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan.
  8. Trim any excess dough from the edges of the pan. Crimp the edges of the crust for a decorative finish.
  9. Use a fork to prick the bottom of the crust all over.
  10. Place the prepared tart crust in the freezer for 15 minutes.
  11. Preheat your oven to 375°F (190°C).
  12. Line the tart crust with parchment paper and fill it with pie weights or dried beans.
  13. Bake the crust for 20 minutes.
  14. Carefully remove the parchment paper and pie weights. Bake for another 10-15 minutes, or until the crust is golden brown and cooked through.
  15. Let the baked tart crust cool completely in the pan before filling.
  16. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
  17. Remove the saucepan from the heat and pour the hot cream over the finely chopped chocolate in a heatproof bowl.
  18. Let the mixture sit for 1 minute to allow the heat from the cream to melt the chocolate.
  19. Gently whisk the chocolate and cream together until smooth and glossy.
  20. Stir in the butter, vanilla extract, and salt until the butter is melted and the mixture is smooth.
  21. Pour the chocolate filling into the cooled tart crust. Spread it evenly to create a smooth surface.
  22. Refrigerate the tart for at least 2 hours, or preferably overnight, to allow the filling to set completely.
  23. Before serving, garnish the chocolate tart with fresh raspberries, whipped cream, chocolate shavings, or a dusting of cocoa powder.
  24. Slice and serve the chocolate tart chilled. Enjoy!

Notes

  • Use Cold Ingredients: Cold butter and ice water are essential for creating a flaky crust.
  • Don’t Overmix the Dough: Overmixing develops the gluten in the flour, resulting in a tough crust.
  • Chill the Dough: Chilling the dough allows the gluten to relax and the butter to firm up, preventing the crust from shrinking during baking.
  • Blind Bake the Crust: Blind baking ensures that the crust is fully cooked and prevents it from becoming soggy when filled.
  • Use High-Quality Chocolate: The quality of the chocolate will greatly impact the flavor of the filling. Use a good quality bittersweet chocolate for the best results.
  • Be Patient: Allow the filling to set completely in the refrigerator before serving.
  • Add Flavor Extracts: Experiment with different flavor extracts in the filling, such as peppermint, orange, or almond.
  • Add Nuts: Sprinkle chopped nuts, such as pecans or walnuts, on top of the filling before chilling.
  • Make Mini Tarts: Use mini tart pans to create individual chocolate tarts. Adjust the baking time accordingly.
  • Salted Caramel Chocolate Tart: Drizzle salted caramel over the chocolate filling before chilling for a decadent twist.
  • Espresso Chocolate Tart: Add a teaspoon of instant espresso powder to the chocolate filling for a coffee-infused flavor.
  • Store leftover chocolate tart in the refrigerator for up to 3 days. Cover it tightly with plastic wrap to prevent it from drying out.
  • Crust is too tough: You likely overmixed the dough. Be gentle when mixing and avoid overworking the gluten.
  • Crust shrunk during baking: Make sure to chill the dough thoroughly before rolling it out and baking. Also, ensure that the oven temperature is accurate.
  • Filling is too runny: You may not have used enough chocolate or the cream was not hot enough. Ensure that the cream is heated to a simmer and that you use the correct ratio of chocolate to cream.
  • Filling is grainy: This can happen if the chocolate overheats. Be gentle when melting the chocolate and avoid overheating it.

Find it online: https://mmmflavors.com/chocolate-tarts/