How to make Chocolate Tart -
A rich tart preparation with chocolate and cream filing.
This recipe is from the book Cakes and Bakes.
Main Ingredients : Basic Short Crust Pastry (बेसिक शॉर्ट क्रस्ट पेस्टरी), Orange Rind (ऑरेन्ज पील / संतरे का छिलका)
Cuisine : French
Course : Desserts
You can also find more Desserts recipes like Dark Chocolate Balls Eggless Chocolate Cupcakes Mocha Meringue Kisses Cranberry Pistachio Fudge
Chocolate Tart Recipe Card
French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine. It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education.
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.
Prep Time : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Chocolate Tart Recipe
Basic Short Crust Pastry 1
Orange Rind grated 1 tablespoon
Lemon rind grated 1 tablespoon
For filling
Dark chocolate grated 600 grams
Fresh cream 2 cups
Coffee powder 1 teaspoon
FOR DECORATION
White chocolate shavings as required
Dark chocolate shavings as required
Method
Step 1
Add orange rind and lemon rind to the shortcrust pastry dough and mix in well. Roll out pastry to half centimeter thickness and place in an eight and a half inch square tart tin covering the base and sides. Trim off the excess pastry and press lightly.
Step 2
Prick all over with a fork and chill in a refrigerator for ten minutes. Preheat oven to 200ºC/400ºF/Gas Mark 6. Take the tart tin out of the refrigerator and place it in the preheated oven and blind bake the pastry for ten minutes. Set aside to cool.
Step 3
To prepare the filling, place cream in a pan and bring it to a boil. Add chocolate and stir until smooth. Remove from heat and add coffee powder dissolved in one tablespoon of water and mix well. Set aside to cool completely.
Step 4
Pour the filling into the tart shell and chill in the refrigerator until set. Decorate with chocolate shavings, cut into wedges and serve with cream.
Nutrition Info
Calories : 4145 Kcal
Carbohydrates : 276.7 gm
Protein : 60.8 gm
Fat : 310.6 gm
Other : 0
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