Tarte au Chocolat

Tarte au Chocolat


Sweet Pastry

  • 140g icing sugar 45g ground almond 3g salt 200g butter 68g egg yolk (room temperature) 80g flour (1), sifted 250g bread flour (2), sifted.
  • Dark Chocolate Tart Filling
  • 450g dark chocolate 225g Fresh cream 40g butter.
  • Cocoa Glaze
  • 50g cocoa powder, sifted 120g water 150g sugar 85g whipping cream 10g gelatine leaves, soaked.


Sweet Pastry

  1. Beat together the icing sugar, ground almonds, salt and butter in a large bowl until white.
  2. Slowly add the egg yolks, and once combined slowly add the first batch of sifted flour (1) in stages.
  3. Once all combined add flour (2) in two stages and bring together.
  4. Allow the mix to rest for an hour in the fridge.
  5. Next, take an 8inch tart ring and grease with a very small amount of vegetable oil.
  6. Roll the pastry to 5mm thickness and line the ring, ensuring to get all the sides perfectly straight.
  7. Chill for 20 min in the fridge and trim the top of the ring flat with a sharp knife.
  8. Line the tart base with Clingfilm and baking beans and blind bake for 15 mins in the oven at 165°C.
  9. Once baked, remove the Clingfilm and beans and bake for a further 8 min until cooked.
  10. Allow the tart case to cool before removing from the ring.

Dark Chocolate Tart Filling

  1. Melt the chocolate on Bain Marie over hot water.
  2. In a separate pan, bring the cream and butter to the boil, then pour over the chocolate.
  3. Slowly fold the two components together and then blend with a stick blender to ensure it is velvety smooth.
  4. Once it has cooled to around 35°C in temperature, pour into the cooked tart case and allow to set at room temperature for a couple of hours.

Adam’s top tip: don’t put the tart in the fridge but allow it to cool naturally.

Cocoa Glaze

  1. Add the cocoa powder, water, sugar, and cream into a pan and bring to the boil
  2. Add the gelatine and whisk until dissolved, pass through a fine sieve.
  3. Cool down to 35°C in an ice bath.
  4. When cooled, pour a very thin layer on top of the set chocolate tart, and allow to set.

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