Rich Chocolate Tart

Name: Rich Chocolate Tart
Yield: 6 servings
Cuisine: American
Ingredients: 100 grams ●Flour; 50 grams ●Butter; 1 1/2 tbsp ●Sugar (I recommend powdered sugar); 1 ●Egg yolk; 1 pinch ●Salt; 2 tbsp Water; 2 or 3 drops Vanilla extract; 150 ml Heavy cream; 160 grams Chocolate (your favorite kind); 1 Egg; 1 Cocoa powder

cookpad.japan @cookpad_jp

Valentine's Day was coming up fast. I felt like making a chocolate tart so I gave it a try.

-Use your favorite kind of chocolate. (I have a sweet tooth, so I use milk chocolate.)
-Even if the surface isn't hard when it comes out of the oven, it will harden as it cools, so don't worry. For 18 cm [7.1 in] tart. Recipe by Amanashi

Valentine's Day was coming up fast. I felt like making a chocolate tart so I gave it a try.

cookpad.japan @cookpad_jp

Valentine's Day was coming up fast. I felt like making a chocolate tart so I gave it a try.

Saved

Ingredients

6 servings

100 grams●Flour
50 grams●Butter
1 1/2 tbsp●Sugar (I recommend powdered sugar)
1●Egg yolk
1 pinch●Salt
2 tbspWater
2or 3 drops Vanilla extract
For the filling:
150 mlHeavy cream
160 gramsChocolate (your favorite kind)
1Egg
1Cocoa powder

Saved

Steps

1

Make the crust. First, chill all the ingredients, except for the filling ingredients, in the refrigerator.
2

Second, poke the egg yolk with a fork and heat in the microwave (500 W) for about 40 seconds. Once cooled, slice it into small pieces.
3

Run all the ● ingredients through a food processor until it becomes smooth. For me, this took about 15 seconds.
4

Add the water and vanilla and mix until thick. Clump the mixture together, wrap with plastic wrap, and chill in the freezer for 15 minutes.
5

Note: If you put this tart crust dough into a sealable bag, it will last about 2 months. When you want to use it, thaw and return to room temperature.
6

Once cooled, remove from the refrigerator and the wrap. Now, sandwich between two pieces of plastic wrap and roll it out until it is bigger than the tart pan.
7

Line the tart pan with the dough. When baking, it will shrink a bit, so make sure the dough hangs off the sides a bit. Poke the surface all over with a fork.
8

Before baking the entire tart with all the fillings, chill in the refrigerator for 30 minutes. In an oven preheated to 180°C for 13-15 minutes to blind bake.
9

Filling: Pour the cream into a pot and heat on low heat until it becomes about body temperature. Add the chocolate and melt it into the cream.
10

Next, use an ice water bath to cool the mixture while stirring with a spatula. When cooled, mix in the beaten egg.
11

Pour the mixture into the crust and bake at 180°C for 20 minutes. Cool in the refrigerator for 2 to 3 hours.
12

Sprinkle sifted cocoa powder on top as desired. Enjoy.