Rich chocolate tart with a crispy bottom

Chocolate Tart（チョコレートタルト）

What kind of food is Chocolate Tart?

NUTRITION FACTS : Chocolate Tart

A chocolate tart is a dessert made by pouring chocolate ganache into a tart base made from puff pastry or sable dough.

Smaller tarts are also called tartlets or tartlets fours.

There are two baking methods: pre-baking the dough and then filling it, or filling it and then baking it.

This recipe uses a method where the tart dough is baked, then filled and baked again.

While this is a bit of a time-consuming process, it is an important step in achieving the crust’s crispiness.

Chocolate tarts are a simple dessert that allows you to enjoy rich chocolate, but toppings such as nuts, berries, orange, and mango can add variety to the flavor.

Key Points for Making Tart Dough

Piecing small holes in puff pastry or tart dough is called pique. Piecing holes allows steam and air to escape, preventing the dough from rising in parts. (If you have a tart stone, use it when baking the tart dough.)

Make sure the dough is thoroughly chilled in the refrigerator. By weakening the activity of gluten and making it harder for the butter to melt, you can achieve a crispy texture.

If you have almond flour, although it’s not essential, you can replace 20-30% of the flour with it. Almond flour does not contain gluten, so the tart crust will turn out crispy.

INGREDIENTS : Chocolate Tart

• ☆Wheat flour 100g
• ☆Almond powder 20g
• ☆Sugar 40g
• ☆Unsalted butter 60g
• ☆Salt 1g
• 1/2 Egg
• ★Chocolate 60g
• ★Heavy cream 70g
• ★Vanilla extract 2g
• ★1 Egg

How to make Chocolate Tart

It is recommended to make double the amount of tart dough as it makes it easier to make. If you have any leftovers, you can make cookies and bake them together on a baking sheet when baking the dough.　Check out the cheese tart article for instructions on how to make the tart dough!! 👇👇👇

1. Preheat the oven to 170°C.
2. Place the chocolate and heavy cream in a stainless steel bowl.
3. Pour boiling water into a smaller bowl and place the bowl with the chocolate on top.
4. Gently stir to melt the chocolate.
5. Remove the bowl and wipe off any water from the bottom.
6. Add the beaten eggs and vanilla extract to the bowl with the chocolate and mix well.
7. Gently strain the batter through a sieve and pour it into the mold.
8. Bake at 170°C for 25 minutes. The cake will rise slightly when baked.
9. Let it cool completely before removing from the mold. (Removing it from the mold too soon may cause the bottom to crack.)