I totally get it when celebrity chefs go on and on about using good quality chocolate while baking. A friend at work got me some from Australia. I wanted to showcase the quality of the chocolate by make a tart. I knew I struck gold when I saw how the chocolate melted under hot cream and milk, to form a puddle of luscious, silky and shiny bowl of heaven. Now I’ve been fairly unsuccessful when it comes to shortcrust pastry. Maybe it was the recipe or my skill of bringing the dough together, but it rarely came out right. This time it did. I was pleasantly surprised throughout the process till the blind baking bit. The dough came together easily, rolled out just fine and sat in the tart tin also pretty well. I hope I continue to stay this lucky at all times. But try this recipe out on a Sunday when you want your home to be filled with the aroma of chocolate. This is an instant crowd pleaser. Folks at work are going nuts!
Ingredients for the shortcrust pastry:
2 cups flour
3/4 th cup cold salted butter cut into pieces
3 tbsp sugar
Up to 1/4 cup ice cold water
1. In a large bowl, put the flour, butter and sugar.
2. Add the butter and begin to crumble it in the flour till the mixture looks like bread crumbs.
3. Add the egg and mix it in the flour by hand.
4. Add the cold water, spoon by spoon till the dough begins to come together. If it comes together soon enough, don’t add the rest of the water.
5. Don’t knead it, but just turn it into a ball and cover it with cling film or parchment paper.
6. Chill in the fridge for 20 mins.
7. To roll it out, place the dough on parchment/butter paper and use a rolling pin. You can alternatively flour the surface of your kitchen counter and do the same. Roll it out enough to fit in your tart tin.
8. Press the sides well enough and use some left over dough to patch up any torn parts.
9. Line the dough with foil and fill it with rajma or channa, and bake it in your preheated oven at 180 C for 30 mins till it’s light brown in colour. Don’t leave it for long because you’re going to bake it again with the chocolate filling.
10. Take it out, and let it cool while you work on the filling.
Ingredients for the filling:
300 gms or 2 full cups of good chocolate – 70% cocoa, cut up into pieces
150 ml or one cup of full cream
1/2 cup milk
A pinch of salt
1. Heat the cream and milk in a saucepan till hot, but not scalding.
2. Pour it over the cup up chocolate in a bowl and gently run a whisk through it and watch how beautifully the chocolate solids surrender to the heat of the cream and milk.
3. Add salt and break the eggs into it and whisk it till everything is incorporated well.
4. Pour it into the cooled tart shell and bake for 20 mins till it’s set at 180 C.
Let the tart cool completely and then put it in the fridge for at least 30 mins before cutting it up. Dust some cocoa on it for garnish. Trust me, this is the best thing you can do to a bar of chocolate this good!
Recipe adapted from The Food Network