Silkiest chocolate tart 法式 巧克力挞 resepi tart coklat

Perfect dessert for chocolate lovers.

RECIPE

◢ Makes about 8“/20cm tart

▶Ingredients

Pastry Dough:

• 125g,1cup cake flour or Ap flour

• 10g, 1tbsp almond flour

• 8g, 1tbsp cocoa

• 50g, ¼cup light browns sugar

• Pinch of salt

• 70g, 5tbsp-1tsp cold butter, cubed

• 30g, ½ medium egg(cold), lightly beaten

Chocolate Ganache filling:

• 170g, 1cup-2tbsp heavy whipping cream

• 180g chopped dark chocolate

• 15g, 2½tsp Honey

Steps:

1. Prepare a greased 8inch pie pan or a cake pan lined with parchment paper

2. Combine all dry ingredient, whisk until no lumps

3. Add in butter , break down the butter into the dry ingredient, (squeeze or) crumble the butter into the flour, (squeeze the butter) until sandy, crumbly-like texture.

4. Add in the egg , use a spatula to mix, once it forms into a dough (like a cookie dough) it’s ready to shape and refrigerate the dough.

5. Sprinkle your work-surface and dough with flour , combine the dough together into one, then put it between two sheets of parchment paper, and lightly flatten it into a disk (don’t roll it out completely). refrigerator for 1 hour

6. Roll the dough out to 5mm thick, line it in a 20cm /8inch pan, use a glass cup to align the sides straight, then use a knife to trim the side of the pie dough about 1½inch inner height. *make sure the dough isn’t sticking the worksurface

7. Cover , Freeze for 30 min

8. Poke the tart dough with a fork. This motion is called “dock”(a pastry dough), this allows steam to escape (during baking) and it also helps the dough to stick onto the pan.

9. Align two piece of parchment paper onto the pie dough, then pour tartstone or rice, to weigh down the dough

10. Bake the dough in a preheated oven at 160°C, bake for 15 minutes.

11. Remove the rice then bake another 3-5min

12. Remove the baked crusts from the oven and cool on a wire rack.

13. Ganache: combine the cream and honey, microwave for 1-2 minute, until bubbling but not boil nor burnt

14. Chopped chocolate, pour the hot bubbling milk into the chopped chocolate cover & let it sit for 2-3minutes

15. Stir the ganache slowly and gently ,keep the spatula in the center of the bowl, touching the bottom, without lifting it out, so that air bubbles wouldn't be incorporated in.

16. Transfer the cooled tart onto your serving tray/plate, pour the ganache into the tart

17. Cool to room temp , cover with a towel or cling wrap then refrigerate for 3hours , ready to serve

18. Top up with a scoop of ice cream and ta-da..

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做法

◢挞烤盘 8“/20cm x1

▶材料

面团:

• 125g,1杯 低筋面粉 or 中筋面粉

• 10g, 1匙 杏仁粉

• 8g, 1匙 可可粉

• 50g, ¼杯 黄糖

• Pinch of salt

• 70g, 5匙 -1茶匙 (冷)牛油，切成方块

• 30g, ½ medium 蛋(冷)

巧克力酱:

• 170g, 1杯-2匙 重奶油

• 180g 苦甜巧克力

• 15g, 2½茶匙 蜂蜜