@under_baked

Baked Chocolate Tart Recipe. Makes 1 Tart, Fluted tart ring 18cm (d) x 3.5cm (h). Tart crust: 85g AP flour 22g Almonds meal 29g Powdered sugar 43g Frozen unsalted butter cubes 19g Egg yolk Chocolate filling: 150g Dark chocolate (55-60%) 87g Unsalted butter 100g Eggs 38g White Granulated Sugar 1 tsp vanilla extract 1. In a food processor mix the flour, almond meal and powdered sugar. 2. Add the frozen butter cube and pulse until the mixture looks like small peas. 3. Add the yolk (and about 1/2 tsp of water if needed) and pulse until large crumbs are formed (do not reach a dough ball stage). 4. Knead the crumbs together using a plastic wrap to help minimize heat transfer into the dough. Roll it to 2 mm thickness and arrange it inside the tart pan. Prick the bottom with a fork. 5. Freeze the dough for 20 minutes, while you preheat your oven to 175C (fan mode off), placing a baking rack at the lowest level inside the oven. 6. Blind bake the crust by using baking stones or dry beans as weights, for 20 minutes. 7. Remove the weights and bake for additional 5-7 minutes until the bottom looks lightly golden. Chill the crust on a cooling rack while making the filling. 8. Melt the chocolate and butter in the microwave and mix to a thick and glossy ganache. Allow it to cool. 9. Using a handheld mixer, whip the eggs and sugar on high speed for 7 minutes. Then whip on the lowest speed for 1 minute. 10. Beat the chilled ganache into the egg mixture on the lowest speed. Finish mixing with a spatula and pour the filling into the pre baked crust. 11. Bake at 175C (fan mode off) for 20-25 minutes until the filling is puffed, surface is matte and cracked and the center is slightly jiggly. 12. Cool completely before unmolding and serving. . . #bakingaesthetics #baketok #cozybaking #fypbaking #cottagecoreaesthetic #aestheticbaking #cottagecorebaking #recipetotry #chocolatetart #chocolatetartrecipe

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