Baked Chocolate Tart
@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
♬ Super Shy – NewJeans
It took me about a year to crack the perfect recipe for a sweet tart crust. I wanted the dough to keep its shape during baking, and also wanted it to be comfortable to work with, without having to chill it.
I am very proud to share this recipe with you, that ever since discovered, is used by me whenever I am making sweet tarts. My best baking tip for baking a tart crust (pies as well) is that it should be well frozen prior baking. The dough will set during the first minutes in the oven, before getting a chance to lose its shape. The weights help prevent the dough from puffing.
This time I am sharing a classic, delicious recipe for a baked chocolate tart, using my sweet tart crust which you can implement not just for tarts, but also for cookies.
First published:
Last modified:
Baked Chocolate Tart:
Equipment: Fluted tart pan 18cm (d) x 3.5cm (h)
Recipe: Makes 1 Tart
Sweet Tart Crust:
| Ingredient | Amount (g / units) |
| All Purpose Flour | 113g |
| Almond Meal | 29g |
| Powdered Sugar | 38g |
| Frozen Unsalted Butter Cubes | 57g |
| Egg Yolks | 19g (1 Large egg yolk) |
| Water | 5g |
Chocolate Filling:
| Ingredient | Amount (g / units) |
| Dark Chocolate (55-60%) | 150g |
| Unsalted Butter | 85g |
| Eggs | 100g (2 Medium sized eggs) |
| White Granulated Sugar | 38g |
| Vanilla Extract | 7g |
Preparation instructions:
For the Sweet Tart Crust:
- In a food processor, mix together the flour, almond meal and powdered sugar.
- Add the frozen butter cubes and pulse until the mixture looks like small peas.
- Add the yolk and water and pulse until large crumbs are formed (do not reach a dough ball stage).
- Pour the crumbs on top of a large piece of plastic wrap.
- Knead the crumbs together using a plastic wrap to help minimize the heat transfer from your palms into the dough (see video demonstration).
- Roll the dough to 2 mm thickness and arrange it inside the tart pan. Dock the bottom with a fork.
- 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.
- Blind bake the crust by using baking stones or dried beans as weights, for 20 minutes.
- Remove the weights and chill the crust on a cooling rack while making the filling.
For the chocolate filling:
- Melt the chocolate and butter in the microwave and mix them together to a thick and glossy ganache. Allow it to cool down slightly while you proceed.
- Using a handheld electric mixer, beat the eggs, sugar and vanilla extract on high speed for 7 minutes. Then lower the mixing speed and keep beating on the lowest speed for 1 minute.
- Beat the chilled ganache into the eggs’ mixture on the lowest speed, while pouring it in a thin stream. Finish mixing with a spatula and pour the filling into the pre-baked crust.
- Bake at 175C (fan mode off) for 20 minutes, in an oven with a baking rack placed at the lowest level, until the filling is puffed have a matte finish, and slightly cracks around the edges.
Cool down completely before cutting and serving.
