Thursday, May 11, 2017

巧克力挞 Rich Chocolate Tart

After my successful attempt with sweet potato tart with  sweet shortcrust pastry crust, I went on to explore another using normal pastry crust coupled with chocolate fillings. To me both crust are yummy and easy to make and very versatile to go with many types of fillings to make you drool.


Rich Chocolate Tart

Ingredients 材料

Pastry Crust 挞皮 (A)

90g Unsalted Butter 无盐奶油 (cubed 切丁)
150g Pastry or Plain Flour 普通面粉
1 Tsp Castor Sugar 细砂糖
1/4 Tsp Salt 盐
75g Ice Cold Water 冰水

Chocolate Fillings 巧克力内陷 (B)

375ml Whipping Cream 植物淡奶油
225g Milk Chocolate 牛奶巧克力 (chopped 切碎)
2 Large Eggs 大号鸡蛋 (beaten 打散)
1 Tsp Pure Vanilla Extract 存香草精
1/4 Tsp Salt 盐

Chocolate Glaze 巧克力糊表层装饰 (C)

3 Tbsp Whipping Cream 植物淡奶油
50g Milk Chocolate 牛奶巧克力 (chopped 切碎)
1 Tsp Light Corn Syrup 玉米糖浆
1 Tbsp Warm Water 温水

Method 做法

Place (A) diced butter and flour together into a plastic bag and freeze overnight.

Combine (A) butter, flour, sugar and salt into a food processor and mix until the mixture resembles coarse breadcrumbs. Gradually add water and mix to form a smooth dough and detach from the sides of the mixing bowl of food processor.


Remove and transfer dough into a plastic bag. Flatten into a 10-15mm disc and refrigerate overnight.


Unwrap dough onto a non stick baking mat, place the cling wrap on the top and roll out to 4-5mm thickness. Gently place the sheet dough into a 2 nos of 20-22cm tart pan with removable base. Gently press dough into the mould without stretching it.


Remove excess dough by rolling a rolling pin over the top edges. Use a fork to prick holes over the base and freeze the dough for 5 mins before baking.


Preheat oven to 200C degrees.


Place a sheet of aluminum foil over the chilled dough. Press it well into the bottom edges but avoid covering the top edges of the dough. Add baking weights into the tart mould and bake in the center rack of the preheated oven for 20 mins.

Remove aluminum foil and baking weights when edges starts to brown. Continue baking the tarts for another 8-10 mins until light golden brown.


Remove from heat and leave to cool on wire rack before using.

Preheat oven to 175C degrees.

To prepare tart fillings, heat whipping cream (B) in saucepan till boil. Pour over chocolate (B) and gently stir and mix until smooth.


In a separate bowl, combine (B) beaten egg, vanilla extract and salt until evenly mixed. Transfer egg mixture to melted chocolate mixture and stir to combine.


Pour chocolate fillings (B) into the cooled pastry crust (A) and bake in the middle rack of the preheated oven for 20-25 mins until almost set and the center part is still slightly wobbly. Remove from oven and allow the chocolate fillings to set completely when cooled.


When the chocolate filling cooled and set, bring (C) whipping cream to boil. Remove from heat and stir in chopped chocolates (C) until smooth. Add corn syrup and warm water to mix.


Pour chocolate glaze over the chocolate fillings. Tilt and rotate tart to coat evenly. Allow the glaze an hour to set before serving.


Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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