Easy Chocolate Tart Recipe - Tarte au Chocolat with Berries | Home Cooking Journey

Описание: This Chocolate Tart is a beautiful dessert that can be prepared ahead of time, perfect for entertaining.

First, the Pâte Sablée (French Tart Crust) can be made and chilled, and later a smooth chocolate filling is poured on top. This tart requires blind-baking which is very simple if you follow the steps: pressing dough into the tin, using a fork to prick the tart case and then adding a sheet of parchment into which you can add the weights. I usually use lentils and continue to re-use them whenever I make such a tart. But really you can use anything like rice, raw pasta, baking beans etc.

After everything is baked (with chocolate filling) and chilled (I left it overnight because it was late, but 2-3 hours will be okay), you can decorate with a mixture of berries. I think raspberries, strawberries and blueberries look lovely to make the Tart stand out on the table. Then you can slice! Once you bite into the gorgeous Tart au Chocolat, you can taste the richness and deep chocolate flavour.

I hope you try it and please subscribe if you haven't already, it really helps and means you can enjoy watching these wonderful cakes and hopefully baking them too ~





Tarte au Chocolat ( Chocolate Tart)

Ingredients: (23cm / 9 inch fluted Tart tin)

For Pâte Sablée (Sweet Tart Crust):
110g butter, room temperature
2 tbsp icing sugar
1 egg
160g plain flour
50g ground almonds
Pinch of salt

For the Chocolate Filling:
160ml double cream
80ml milk
200g dark chocolate
2 tbsp granulated sugar
Pinch of salt
1 tbsp vanilla extract
2 eggs, one at a time

fresh berries (strawberries, raspberries, blueberries) for decoration

Method:

Prepare the Pâte Sablée first: Beat butter and sugar till fluffy and light. Add egg, mix through. Separately, in a medium-sized bowl, combine flour, ground almonds and salt. Add the dry ingredients into the butter mixture, gradually till it forms a lump of dough (but still quite crumbly). Wrap in plastic wrap, press down as a disc and chill for at least 30 minutes.

Then roll out the dough with a rolling pin onto a floured sheet of parchment paper. You should aim for a large circle, about 7 - 9cm larger than your 23cm tart tin (with loose bottom for easy release). Now turn over your pastry onto the well-buttered fluted tart tin and gently press into each of the details on the tin. This helps the tart have a pretty finish when baked. Chill again for another 30 minutes, minimum.

Now prick the tart case with a fork. Then place a large sheet of parchment paper on top. Pour in your weights over the paper - baking beans, raw pasta, lentils or uncooked rice. Push the weights over all the surface and bake in a preheated oven at 180°C for 15 minutes. Remove the weights and place back into the oven for another 12-15 minutes till a light golden colour. Now let it cool slightly.

Make the Chocolate Filling: Add double cream and milk to a saucepan. Bring to a simmer, remove from the stove and add the chocolate. Stir till melted and smooth. Add sugar and vanilla, the salt. Incorporate the eggs, one at a time at the end.

Pour filling over the cooled Tart Case (in the tin). Bake at a reduced temperature (160°C) for about 20 minutes. Then let the Tart cool to room temperature and chill in the fridge for at least 2 hours or overnight.

Once it's ready, decorate with fresh berries, slice and enjoy! An easy and delicious chocolatey treat to get you started in pastry making. I hope you will try it ~~







I was inspired to make this Chocolate Tart after seeing Home Cooking Adventure's recipe. She makes so many beautiful desserts and I'm grateful to her for the idea.





Encouraging Bible Verse:

But let everyone who trusts you be happy; let them sing glad songs for ever.
Protect those who love you and who are happy because of you.

Psalm 5:11




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