This mouth-watering chocolate tart recipe is ideal for a summer's dessert served with whipped cream or ice cream. Follow the easy steps to making a heavenly dessert that will have your guests asking which chef you purchased it from!
Prepare the mould. Take the ready-made dough and very carefully fit it onto the tart mould, being careful not to rip it. Make sure it is fitted along the whole bottom of the pan. To ensure this, lift up on the sides and gently press the dough against the pan.
Press the dough onto the sides of the mould and tear away any excess. Use a fork and make pricks into the tart crust, covering the entire bottom just as the photo shows. This will keep the dough from rising.
Bake the dough. Place some aluminium paper on top of the dough and then fill the mould with the beans. This is done to stop the dough from rising during baking. Place it into the oven and bake for 20-25 minutes. This process is known as "blind baking."
Take the tart shell out of the oven and remove the foil and the beans. Since the tart has no actual cooking time, the crust has to be brown on top before it is filled with the chocolate. If it is not yet brown, return the empty shell to the oven for about 5 minutes.
Melt the chocolate. Place a stainless steel mixing bowl over a pot of simmering water, making sure that the bottom of the bowl does not come into contact with the water. Now introduce the chocolate into the bowl and wait for it to melt. You can give it a quick stir to help it along. When thoroughly melted, leave the bowl over the hot water and remove it from the heat.
Make the filling. Next, whisk the eggs in a small bowl and combine them with the milk. Now strain the hot milk mixture into the melted chocolate, whisking gently to combine it thoroughly but taking special care not to add any excess air into the mixture. The filling needs to be dense, not fluffy.
Cook the tart.Put the tart into the preheated oven. Let it cook for five minutes and then turn off the heat. Now leave it inside the oven for about 40 minutes more. When that time has passed, take it out and place it in the refrigerator to chill for at least 3 hours.
In order to keep the dough from rising, pop it in the freezer for 5 minutes or so once it is in the tart pan.
The technique of cooking over a water bath just described is called a "Bain Marie." The pan of water surrounds the chocolate with an even, warm heat and allows it to melt slowly and gently. It is also used to prevent egg-based dishes, such as custards from curdling.
In place of brandy, feel free to use any other liqueur, such as Grand Marnier.
Things You'll Need
500 g / 17.6 oz uncooked beans of any type to weigh down the dough