Hey you all! Happy Monday to you from this drab little office space- if someone’s listening that is. We have an easy chocolate tart recipe here today- as long as you have mastered the art of making firm and crumbly crust, that is! *winks*
Its been a while we did some food, didn’t we?
On Sunday, Ro’s mom made my favorite lunch and asked me to get some vegetarian desserts for her as she is off meat and eggs for a couple of months. Desserts and Vegetarian? Jesus, what am I going to make? I was really thinking hard when I realized that most sweet tarts that we slurp are actually and absolutely veg! What a fantastic thing- And I was worrying that eggless cake doesn’t work for me. Imagine apple pie, chocolate tart, fruit tarts- they are all vegetarian! But not my favorite lemon tart. Too bad!
Anyway, so with this brief and about 2 hours of time I set out to make 12 easy chocolate tarts- and can I tell you that it came out really well!
1. Never take the butter for granted. Its crucial that you keep the butter as cold as possible
2. Warm hands = tough pastry, chewy pastry. You don’t want to have that
3. Ideally, use good quality semi sweet chocolate. If you are unable to find something, grab the best quality milk chocolate available.
4. Always melt chocolate on double boiler and never directly on heat. It’ll lose its flavor and texture and crumple
5. For baking, use center rack. If your oven is real small divide your time in top and bottom
Now, the recipe
Tart Shell Ingredient
2 cups of plain, all purpose flour
125 grams chilled butter, cut into cubes
A bowl of ice with water
In a bowl take flour, a pinch of salt and butter. If you have a pastry blender, very well. If not, you can use a thin fork to cut through the flour and the butter.
Mix it till it resembles the texture of cornmeal or wet sand
Now, pour ice water to it 1 tbsp at a time and mix it with a fork to form a dough.
Turn it in to a floured clean surface and by touching it bare minimum, roll it into a dough. (keep aside some ice and keep rubbing your hands in ice)
Once your dough is ready, on a floured surface roll it out to about 1/4th of an inch thick
Cut rounds with a cookie cutter.
If you have individual tart tins, you can simply press it in and blind bake. But if you don’t have them, turn over a muffin tin and press the rounds in shape of a bowl. Make sure you have no air in them. Also, you’ll bake it inverted! That’s what I did.
Preheat in 250 and bake for 10 minutes in 180
2 large bars of semi sweet chocolate
1/2 cup heavy cream
1cm square butter x 2
Melt chocolate over double boiler
Take off heat and add cream and butter chunk
Crushed almonds and white chocolate shavings
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