Tart with chocolate filling

Tart with chocolate filling

A deliciously savory shortbread tart with chocolate filling is what you need for a special evening and a gala table. This delicious and wonderful pie will not leave chocolate lovers indifferent.

Ingredients

• 600 ml cream 30%
• 420 g dark chocolate from 70%
• 250 g butter
• 150 g flour
• 4 egg whites
• 2 testicles
• 50 g sugar
• 50 ml milk
• 1/4 tsp. salt

Recipe for making a dish at home

1. Grease a baking dish about 22-25 cm in diameter with butter, preheat the oven to 180C. Grate approximately 100 grams of butter, mix with sugar, salt and grind with a fork until smooth.
2. Mix flour evenly into the butter mixture, sifting it through a sieve. Knead the thick dough, add very cool milk one spoon at a time and knead everything with your hands. Roll out the purchased dough, place it in a mold and form sides of 2-3 cm.
3. Bake the shortbread for 10-15 minutes until golden brown. Meanwhile, prepare the chocolate filling: break the chocolate into small pieces, put it in a bowl along with 140 grams of butter and pour in about 500 ml of hot cream (preheat it on the stove or in the microwave, without bringing it to a boil).
4. Mix the chocolate cream thoroughly until all ingredients are completely dissolved. Separate the yolks from the whites and place the outer ones in the freezer for a few minutes. Mix the yolks into the warm chocolate mixture with a whisk or mixer at low speed.
5. Combine the chilled whites with a pinch of salt and beat with a mixer (the attachments must be clean) until stable peaks form at high speed. Fold the whipped egg whites into the chocolate cream using a spatula.
6. Remove the pan from the oven and leave to cool for a few minutes. Pour the chocolate mixture onto the cake and bake the tart at the same temperature for 25-30 minutes. Remove the pan from the cake and leave it until it cools completely.
7. A couple of hours after baking, you can start glazing the tart: combine the remaining finely chopped chocolate with butter (10 g), pour in 100 ml of hot cream and stir until the chocolate and butter are completely dissolved.
8. Generously coat the cooled cake with chocolate glaze and place the pan in the refrigerator for 2-3 hours. Cut the finished tart with chocolate filling into portions and serve, decorating to your own taste. Bon appetit!

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Chocolate tart - chocolate, pre-chocolate

Properties of the dish

Ingredients

• for shortcrust pastry: 200 g flour
• 150 g butter
• 0.5 teaspoon salt
• 2 tablespoons sugar
• 3 tablespoons cool water
• for the inside: 180 grams of dark chocolate (you can take equal amounts of milk and black, or just milk)
• 250 ml cream (I use 10%)
• 2 testicles
• 1 g vanillin

Let's start with the fact that a tart is a French open thin pie. The entrails to be wasted may or may not be sweet. Now we will prepare a sweet tart with chocolate filling. Preparing a chocolate tart is very simple and quick, and it looks like an upscale dessert from a French cafe. Crispy shortbread dough, and on top there is thick and soft chocolate like velvet. So, let's begin.

Ingredients for chocolate tart

Chop the butter, flour, salt and sugar into crumbs (I did it in a blender).

Shortbread crumbs for chocolate tart

Add cool water and knead into a smooth dough.

Shortcrust pastry for tart with chocolate

Wrap the dough in cling film and leave in the refrigerator for 30 minutes.

After half an hour, spread the dough moderately into a greased pan and pierce it with a fork in different places.

Sand base for chocolate tart

Place the form with the dough in an oven preheated to 180 degrees for 10-15 minutes.

Prepare the filling - bring the cream to a boil and remove from heat. Break the chocolate into pieces and stir with the cream until the chocolate is completely dissolved. Add vanillin and stir until the mixture becomes homogeneous.

Chocolate tart interior

Beat the eggs and add the eggs to the chocolate mixture in a thin stream, stirring constantly.

Pour the chocolate mixture into the sand base and place in the oven for 20-30 minutes at 180 degrees.

Sand base with chocolate filling

Remove from the oven, let cool and place in the refrigerator until completely set.

Tart with chocolate filling

Ingredients for a 25 cm diameter mold:

110 g sweet powder
3 huge yolks (50 ml)
155 g butter
270 g flour
½ teaspoon salt
For the inside:
100 g hazelnuts
110 ml heavy cream (33%)
130 g bitter chocolate
50 g butter

This is a traditional method, very convenient when you have a stand mixer with a paddle attachment and a dough hook.
Cut the cool butter into cubes (1cm x 1cm), add sifted flour, sweet powder and salt to the bowl, mix with a spatula to combine the ingredients.
The mixture will look like finely crushed cookies. Change the attachment to the dough hook and stir at high speed, adding the yolks.
The yolks must be mixed with a whisk in advance and strain through a sieve. If the dough is properly prepared (in other words, the butter is quite cool, and there is enough water in the dough to make flour) it will not stick to your hands.
At this step, the dough does not gather into one ball, so each handful of dough must be rubbed by quickly running the heel of your palm over it on a cool work surface (if you have a marble board, you can place it in the refrigerator ahead of time). This technique is called fraisage and you can see how to do it, for example, here

I call this method “for those who like toned arms” (if you don’t have an electronic shredder, your arms will hurt after this test).
But this method is absolutely perfect for those who don’t have a stand mixer. The dough prepared using this method comes out unusually crumbly. The butter must be frozen. And then quickly grate it on a large grater. Stir in flour, salt and sweet powder, mix with rubbing movements, add cool yolks and combine the dough into a ball.

I found this method in Keller’s book “Bouchon Confectionery”.

Whisk butter at room temperature with sweet powder to form a mayonnaise mixture (to do this, heat the mixer bowl with a burner).
It is important that the butter does not melt, but retains its creamy structure. Stir in flour and salt, add yolks. Place the dough on a cool work surface and rub with the heel of your palm (fraisage).
In this recipe itself, about 15% of the flour is replaced with almond flour and vanilla seeds are added.

Rolling out and cooling:

After making the dough, roll out to the desired thickness between 2 sheets of baking paper (for this tart I roll out to 3 mm, because the chocolate inside is rich, and when the layer of dough is thicker, it tastes better).
Correctly prepared dough will not stick to the paper; this method allows you to eliminate excess flour from the process, which is usually used when rolling out on a board, making the recipe verified (well, you don’t need to wash the rolling pin later, which is certainly a plus). Place the dough in paper in the refrigerator for 6-8 hours. It is imperative to cool the dough before baking.

Comments:

• The yolks can be replaced with a mixture of yolks with water or milk, or with water and milk, you just need to keep in mind that this mixture must be cool.
• The only variable in this recipe that will need to be found through trial and error is the amount of water for the flour you use. The 50 ml size works for me.
• Ingredients: the most delicious and crumbly dough comes from butter with a fat content of 84%; the tastier the butter itself, the tastier the tart will be. Sweet powder is used in this dough so that it has the most uniform structure; this is difficult to achieve with ordinary sugar.

Separate the dough from the paper and let it “warm up” slightly.
Place in a baking dish, let the dough become slightly softer, then trim the edges. From experience, if the sides of the mold are grooved, the dough shrinks less. If the sides of the tart shrink very much during baking, this means that there was a lot of water in the dough, or it was overheated during kneading. Prick the bottom of the dough in the mold with a fork and put it in the refrigerator for an hour and a half.
Cover the form with the dough with heat-resistant film (or baking paper, but the film adheres better to the edges) and fill with rice, starting from the edges (you can use small coins, but they do not cool well after baking - this is awkward when you need to cook a lot of tarts, and coins only for one serving, besides, you can easily burn yourself with them).
The rice is light and does not leave marks after baking, it can be used many times.
Bake at 170 degrees (convection) for 20-25 minutes until the edges are golden brown, remove the rice and bake for another 10-15 minutes.
Allow to cool one hundred percent in the mold, then carefully remove (forms with a detachable bottom or baking rings are the best option).
I personally don’t like clay molds - they take a long time to heat up and then take a long time to cool down.

Heat the hazelnuts in the oven at 140 degrees for 10-15 minutes, until the shell becomes dry and just begins to separate from the nut. Cool the nuts one hundred percent on the baking sheet and separate the shells. If you use other nuts, warm them up too, not counting the pistachios - they are not bad the way they are.

Heat the cream with butter (do not boil), add crushed chocolate (I usually cut it with a serrated bread knife - this is necessary so that the chocolate melts faster and more evenly) and stir, you will get a homogeneous shiny mass.
Let it cool for about 30 minutes, pour chocolate over the base of the tart, sprinkle nuts on top (this can be done after it has hardened) and carefully put it in the refrigerator for 6-8 hours.

Chocolate cake

Chocolate cakes are not just an appetizing, savory and satisfying dessert, but also a pleasant way to lift your mood, get a boost of energy and vigor for the whole day. When it becomes necessary to prepare the main course for a sweet table, almost everyone chooses this option, because they are considered in advance to be a win-win option that will appeal to all guests. Chocolate is certainly the most luxurious decoration for a cake, so at any holiday anyone will want to try such a cake. How amazingly chocolate mixes with nuts or, say, bananas! Perhaps you can’t imagine the best sweets, and not only children, but also adults will agree with this.

Recipes usually use melted chocolate or cocoa powder. This can be done not only by decorating the top of the cake with icing, because chocolate can be used as the inside, as a layer between the cakes, or to bake chocolate cakes. One of the most common options, for example, suggests adding grated chocolate chips to a sponge or honey cake.

Chocolate cakes

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