After a long break, I am back with something bittersweet!
I had been to a couple of Kala Ghoda food workshops this year as well. One of them was by The Sassy Spoon and they showed some really easy yet new things that one could try.
This recipe is adapted from there.
These tarts make for very convenient and bite sized desserts that can be made in advance for dinners, parties or just like that! Not to forget, it will be a hit with kids too!
By far one of the least fussy recipes I have come across for chocolate tarts. The salted caramel perfectly balances out the bitterness of the dark chocolate. For dark chocolate lovers, this is a must try!
My parents who are milk chocolate eaters, liked this too! So others can give it a chance too!
I made a small batch as I was trying tarts for the first time. So here it is:
Makes: 6. Preparation Time: 30 mins. Cooking Time: 10 mins.
Ingredients:
For the Chocolate Tart Dough:
65 gms Flour/Maida
10 gms Cocoa Powder
50 gms Butter (Chilled)
30 gms Icing sugar
15 ml Milk (Chilled)
For the Chocolate Ganache:
80 gms Dark Chocolate, roughly chopped, at room temperature
80 ml Fresh Cream
For the Salted Caramel:
80 gms Castor Sugar (or 40 gms Brown Sugar & 40 gms Castor Sugar)
80 ml Fresh Cream
20 gms Butter
a pinch of Sea Salt
For Garnish:
Silver Balls (Optional)
Method:
For the Chocolate Tart:
1. Sieve the flour, sugar and cocoa so they mix well.(Optional)
2. With your clean fingers, gently rub in the butter with the flour mix till it resembles a crumbly mixture.
3. Now add some chilled milk slowly and make a dough. Take care not to over-knead it.
4. Leave it in the refrigerator to cool for 20 mins.
5. Preheat your oven at 180°C for about 10 mins.
For the Chocolate Ganache:
1. Boil the fresh cream
2. Now, pour it over the bowl of roughly chopped chocolate.
3. Stir well till its combined into a smooth and glossy mixture.
4. Set aside.
 |
| Chocolate Ganache |
1. Mix the sugar, butter and cream in a bowl and let it melt on a slow flame, while stirring continuously.
2. Once melted, it will be a light yellowish-brown colour.
3. You may strain it if you see lumps.
4. Once strained, add sea salt and stir it.
5. Making sure this is not too hot, gradually fold it into the chocolate ganache. You may increase or decrease the quantity of the salted caramel as per your taste.
6. Keep aside.
Baking the Tarts:
1. By now the dough would be firm enough to roll out.
2. Roll out the dough as per the size of your tart mould bearing 2mm thickness.
3. Now, without greasing your moulds, gently press the dough onto your moulds, removing the excess.
4. Since these are to be blind baked, you may add rajma or baking beans and bake it at 180°C for 10-15 mins depending on your oven. Alternatively, you can gently prick the tarts taking care not to pierce them with a fork.
5. Once baked, wait till it has completely cooled down.
6. After it has completely cooled, just flip it upside down and it should pop right out! Voilà! your crunchy tart is ready!
Filling the Ganche:
1. In a piping bag, fill in the ganache and fill inside the tarts.
2. Arrange, garnish with some silver balls or however you like.
3. Let it refrigerate for at least 30 - 40 mins before its ready to be eaten!
Notes & Tips:
1. If you do not like caramel, you may completely omit it for a simple chocolate tart.
Alternatively, you can add orange zest or other fruit coulis to it for a different flavour.
2. In case, you wish to have a plain tart, just replace the amount of cocoa by flour while making the dough.
