Chocolate Tarts

These simple chocolate tarts with pâte sucrée dough are so easy to whip up and are a great finish to any meal. Skip the glazing step if you prefer a fresh rustic look on your tarts instead of a shiny luxuriousness.

 

INGREDIENTS:

BASE

200 g all purpose flour

150 g butter

50 g sugar

40 g egg

1 g vanilla essence

 

METHOD:

1. Mix together flour, butter and sugar until crumbly.

2. Pour in egg and vanilla, continue mixing until dough is formed.

3. Keep in chiller for at least one hour. Roll into 2 – 3 mm thickness.

4. Line a 8-inch pie mold with the dough.

 

CHOCOLATE FILLING

175 g whipping cream

150 g dark chocolate

40 g butter

1 egg

2 egg yolks

 

METHOD:

1. Cook together whipping cream, dark chocolate and butter until well combined.

2. Add egg and egg yolks into chocolate mixture and stir to combined.

3. Pour into lined tart mold and bake in preheated oven of 180°C for 20 – 22 minutes.

4. Once cooked, allow to cool.

 

CHOCOLATE GLAZE

150 g dark chocolate

100 g whipping cream

20 g butter

25 g glucose

 

METHOD:

1. Boil together whipping cream, butter and glucose.

2. Pour into dark chocolate and stir until melt.

3. Allow the chocolate sauce to cool until 35°C.

4. Pour the glaze over cooked chocolate tart.

5. Decorate accordingly.

 

Recipe by Chef Clement Lim, Pastry World.

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