For Valentine's Day Chocolate Tart

Name: For Valentine's Day Chocolate Tart
Cuisine: American
Ingredients: 50 grams Unsalted butter; 30 grams Powdered sugar; 1 pinch Salt; 1 Egg yolk; 110 grams Cake flour; 30 grams Milk chocolate (I used Meiji milk chocolate); 20 grams Unsalted butter; 1 Egg yolk; 1 Egg white; 30 grams Sugar; 10 grams Cocoa powder; 150 ml Heavy cream; 50 grams Milk chocolate (I used Meiji milk chocolate); 1 Fruits of your choice

cookpad.japan @cookpad_jp

I made this chocolate tart combining tart pastry, my original brownieand ganache cream.

I don't want to make the brownies puffy, so I mix the meringue well to break the air bubbles. If the brownie is still higher than the tart pastry when cooled, slice the top to make it flat. The tart would look prettier if you do this.
You can add cocoa powder to make a chocolate tart pastry. Recipe by Akito mama

I made this chocolate tart combining tart pastry, my original brownieand ganache cream.

cookpad.japan @cookpad_jp

I made this chocolate tart combining tart pastry, my original brownieand ganache cream.

Saved

Ingredients

Tart pastry
50 gramsUnsalted butter
30 gramsPowdered sugar
1 pinchSalt
1Egg yolk
110 gramsCake flour
Filling
30 gramsMilk chocolate (I used Meiji milk chocolate)
20 gramsUnsalted butter
1Egg yolk
1Egg white
30 gramsSugar
10 gramsCocoa powder
Decoration
150 mlHeavy cream
50 gramsMilk chocolate (I used Meiji milk chocolate)
1Fruits of your choice

Saved

Steps

1

Tart pastry: Bring butter to room temperature. Sift the flour.
2

Put the butter into a bowl and cream until soft. Add salt and powdered sugar and mix until light and fluffy.
3

Add the egg yolk and mix well.
4

Add cake flour, fold lightly in a cutting motion with a scraper and bring it together. Wrap with plastic wrap and rest it in the fridge for 2 hours.
5

Sandwich the dough in two sheets of cling film, roll out to 3 mm thickness. Press into a tart pan. Cut off the excess dough and pierce with a fork.
6

Rest for 30 minutes in the fridge. Preheat the oven to 180℃ and bake for 10 minutes.
7

Filling: Chop the chocolate finely. Combine with the butter and melt in a double broiler.
8

Add egg yolk, then the sifted cocoa powder and mix well between every addition. Leave the bowl in hot water.
9

Put the egg white in another bowl, add the sugar in 3 batches while mixing well and make a stiff meringue.
10

Add the meringue into the chocolate mixture in 3 batches and mix well. Stir well with a whisk when you add the first portion of meringue. Mix well with a rubber spatula to break air bubbles when you add the 2nd and 3rd portions of meringue.
11

Pour the filling mixture into Step 6 (about 80% full), bake in a preheated oven at 180℃ for 12~15 minutes.
12

Done. It's puffed up when it's just baked, but flattens when cooled.
13

Make the ganache cream. Chop the chocolate finely and melt in a double boiler.
14

Heat heavy cream until it's nearly boiling and add to the bowl of melted chocolate. Put it over a bowl with ice water and whip until stiff peaks form.
15

When the tart is completely cool, decorate with the ganache cream and fruit.
16

You can make miniature tarts and they're cute too.