If there had been a term called “desserterian”, it would have applied to my family! Our ability to devour and appreciate desserts is unparalleled and any time of the day or night is “sweet time” for us. So desserts are the show stoppers in my culinary ventures. Anybody following my blog would know that 70% of my blog content is dessert related. From traditional to fusion, simple recipes to complex procedures, my bonbon ventures are an experience by itself!
Every food preparation needs some amount of dedication and attention. But dessert needs 100% devotion and rapt concentration! Because there is hardly any scope of making it up later if any step goes wrong! And this dedication ultimately results in getting that perfection which makes any recipe stand apart!
Since making sweet dishes is a regular affair in my household, I need to be innovative and apply lots of imagination to break the monotony of preparing and serving the same item over and over again. Sometimes even mere alteration in shapes can help usher in a new look to the otherwise same recipe.
The chocolate tart is my today’s blog post. Rich chocolate ganache piped with Chocó- butter icing filled in shortcrust pie shell is an absolute delight for chocolate lovers. The entire procedure is somewhat protracted and needs a little patience to obtain the requisite perfection, but then all good things need to be nurtured with love and care!
DIFFICULTY LEVEL- Moderate
COOKING TIME-30 min, approx
For Tart shells-
- Flour-300 gm
- Butter, chilled- 150 gm
- Powder sugar- 3 tbsp
- Ice cold water- as required
- Dark compound chocolate- 250 gm
- Cream- 100 ml
- Unsalted Butter (softened at room temp) -100 gm
- Unsweetened cocoa powder- 2 tbsp
- Powder sugar- ½ cup
- Vanilla essence (optional) – few drops
To prepare the base, combine chilled butter, sugar and flour, either by hand or in a mixer, well. It should resemble bread crumbs. Add chilled water just to combine the flour. Do not knead the flour. Spread it on to a 9’ flan dish. Prick it with a fork and put it in the freezer for 10 min.
After 10 min, bake the base blind for 15 min at 180 degrees C in a preheated oven till it turns light golden in colour.
Let it cool completely before adding the filling.
To prepare the filling, break the chocolate into small pieces and melt either on a double boiler or in a microwave. Add the cream and mix well. Keep it aside for 10 min to set slightly.
To prepare the Chocó butter icing, beat butter and sugar till fluffy. Add cocoa powder and mix well. Add vanilla essence. The icing is ready.
Pour the ganache on to the base and spread evenly. Keep it in the fridge for 10 min.
Pipe the Chocó butter icing at the edges along with the tart shell. I have put several layers of icing to get that buttery taste.
Refrigerate till serving time.
Dark, milk or even white chocolate will do for the filling based on your preference. My personal choice is a dark compound or sometimes I even mix both dark and milk chocolate to mildly change the taste.
Heavy whipping cream or low-fat cream, any of the two will serve the purpose.
If you are too calorie conscious, then omit the icing part. Even without icing, this tart will taste good. Just sprinkle some chopped nuts before keeping in the fridge.
I have put several lines of Chocó butter icing. But it can be restricted to a single layer also to keep the calorie count under control.
In my oven, it takes almost 15-20 min to bake the tart shell. But baking time may vary from oven to oven.
Too chocolaty and too buttery, that’s my chocolate tart. The butter content can be regulated if required but not the chocolate! Because even more is less as far as chocolate is concerned. And can the cupidity for chocolate ever be underestimated? “Nine out of ten people love chocolate and the tenth one always lies”, as the quote says. So if you are a chocolate lover and not so conscious about calorie intake or you know how to shed those extra calories head straight to the kitchen and whip up the ingredients…..chocolate tart will not disappoint you!