Wednesday, October 3, 2012

Doubled Layered Tart With Chocolate Custard

There are few foods that people feel as passionate about, a passion that goes beyond a love for the "sweetness" of most candies or desserts. For the true chocoholic, just thinking about chocolate can evoke a pleasurable response. Today's recipe is for all those chocolate lovers, a doubled layered tart with chocolate pudding. It is a perfect combination of creamy soft pudding and a brittle & crunchy tart.


Tart Shell Pastry:
All-purpose flour:                                2 cups(some more for dusting)
Sugar:                                                 3 tablespoon
Salt:                                                    1/4 teaspoon
Unsalted butter:                                   3/4 cup (cold and cut into small chunks)
Egg:                                                    1 large separated
Ice water                                            2 tablespoons (some more if needed)

Heavy cream:                                       1 cup
Milk:                                                    1/4 cup
Semisweet chocolate:                            200 grams (chopped)
Sugar:                                                   2 tablespoon
Salt:                                                      1/4 teaspoon
Eggs:                                                     2 large, at room temperature


1) To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with your fingertips until the mixture resembles coarse crumbs.
2) Make a well in the middle of the pastry. Combine the egg yolk with the ice water in a small bowl, whisking to blend. Pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky.
3) Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic. Refrigerate for at least 30 minutes.
4) Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick.
5) Carefully roll the dough up onto the pin and lay it inside a 9-inch tart pan. Press the dough into the pan so it fits tightly. Press the edges into the sides of the pan.
6)Shave off the excess hanging dough with a knife. Put the tart in the refrigerator for 15 minutes to relax.
7)Preheat the oven to 180 degrees celsius. Bake for 30 minutes, using a pastry brush, lightly coat the crust with a beaten egg white. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown.
8) Set aside to cool and lower the oven temperature to 150 degrees celsius.

9)To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges.
10)Remove from the heat, add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated.
11)Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended.
12) Take out the cooled tart shell which will be a bit shrunk from the size of tart pan. Carefully place it back at in the centre of the tart pan and pour 1/4 of the chocolate mixture outside the tart in the pan. Its a tricky step so do it carefully. Pour the rest of the filling inside the tart shell.
13) Bake at 150 degrees Celsius for 15 to 20 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away.
14) Cool for 4-5 hours before cutting. Enjoy this sinful delight with your kids.


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