Chocolate Tart
Two layers of chocolate create a rich, decadent pie, with a filling made from a blend of chocolate and egg.
Ingredients
Butter (unsalted)
80 g
Powdered sugar
40 g
Egg yolk
1
Milk
1/2 tsp
Cake flour
140 g
Dark chocolate
120 g
Heavy cream
140 ml
Egg
1
Egg yolk
1
Sweet chocolate
100 g
Milk
80 ml
Boiling water
1/2 tbsp
Superfine sugar
2 tsp
Raspberries, chervil, powdered sugar
to taste
Instructions
1
Step 1
Pour the heavy cream into a small saucepan and heat over the flame until just before boiling. Then pour it into a bowl containing the dark chocolate and stir until melted.
2
Step 2
Place ingredient B in another bowl. Slowly add the chocolate mixture from Step 1 and whisk thoroughly until evenly combined.
3
Step 3
Using a fine sieve, pour the chocolate mixture from Step 2 into the cooled tart shell. Bake in an oven preheated to 180°C for 8 minutes. Reduce the temperature to 170°C and continue baking for another 5 minutes. Then remove from the mold and let cool.
4
Step 4
Pour the milk into a small saucepan and heat over the flame until just before boiling. Then pour it into a bowl containing the sweet chocolate and stir until completely melted.
5
Step 5
Mix ingredient C together. Once the sugar has dissolved, pour into Step 4 and combine evenly. Then pour over Step 3 and pop any air bubbles with a bamboo skewer.
6
Step 6
Once the surface of Step 5 has set, garnish with raspberries and chervil, and sprinkle some powdered sugar along the edge of the tart. Leave at room temperature; once it has firmed up, it can be sliced.
