Tarte Au Chocolat Recipe

Recipe by kates kitchen.

Tarte au chocolat recipe. There will be ample pastry but any leftover dough will freeze well. Heat the oven to 200c fan 180c gas 4. In a small bowl whisk the egg and pour gently and slowly in the chocolate mixture mix well.

Add sugar and vanilla and stir to combine. 4 gently pour the mixture into the tart and place in the oven switched off for 15 minutes close the oven door. 100g butter straight from fridge 80g icing sugar sieved 1 egg beaten teaspoon salt.

Pour the mixture into the baked tart shell. Stir in the vanilla and a pinch of salt then set aside to cool for 15 minutes. Remove from the oven and using folded paper towels or a clean dishtowel remove the air bubbles that formed on the crust s base by pushing the dough down.

Have ready a loose bottomed 23cm 9in tart tin about 2cm 3cm in 1 in deep. Add baking beans or rice and bake it for 15 minutes then lift out the parchment and beans and cook for a further 5 minutes or until the pastry is dry and a good brown colour. This is a recipe from a parisian friend of mine and it is divine.

In a medium saucepan bring the cream and milk to a simmer over medium low heat do not boil. Transfer the tempered egg mixture back into the hot chocolate and whisk the mixture until it is smooth. Meanwhile for the filling put the chocolate and butter in a heatproof bowl and set over a pan of barely simmering water until melted don t let the bowl touch the water.

For the chocolate ganache filling. Line the tart with a piece of parchment and chill it for 20 minutes so it doesn t shrink when you cook it. Using a whisk delicately blend the cream into the chocolate.