Dark Chocolate Tart With Chocolate Sauce & Creme' Anglaise

The tart base is too thick, but oh well it was my first time making a tart, also this took me literally 3 days to finish, first day I just made the tart base and i got lazy, so 2nd day I spent all day making the filling and the glaze, then today just for the chocolate sauce and garnish.

This is VERY rich, so those who enjoy rich dark chocolate, then this is for you, but i recommend using milk chocolate in substitute, I couldn't even finish one slice of tart...

Ingredients:

Shortcrust Pastry-
320g- plain flour
60g- cocoa
160g- caster sugar
160g- cold butter
2- eggs

Filling-
200g- Milk Couverture (See note)
175g- Butter
1- Egg
3- Egg yolks
40g- Sugar

Glaze-
250ml- Cream
175ml- Milk
110g- Butter
110g- Caster Sugar
500g- Dark Couverture
175g- Milk Couverture
10ml- Liqueur/Rum (optional)

Chocolate Sauce-
60g- Cocoa powder
200ml- Water
120g- Caster sugar
25g- Butter

Creme' Anglaise-
1- Vanilla bean/1tsp Vanilla extract
200ml- Milk
1- Egg
3- Egg Yolks
80g-Caster Sugar

Method:

Shortcrust Pastry-

Preheat oven to 180°C , then sift dry ingredients together until fine, and combine with butter. Rub your fingertips together against the butter or use food processor until mixture resembles breadcrumbs. Crack eggs in one by one and mix with your hand thoroughly until mixture combines and holds together, roll the pastry into a ball and wrap it with glad wrap and refridgerate for 10minutes. Once the pastry has rested knead the pastry and roll it out into a long circle about 3mm thick, then spray the tart tin with cooking spray and place the pastry over the tin and mould it together on the sides. Prick the pastry and blind bake (See note) for about 10-15 minutes, then bake for a further 8-10minutes or until pastry is firm to touch.

Filling-

With a Baine Marie (See note) melt the chocolate, butter and sugar together. slowly add egg yolks and egg together one by one, and slowly fold and mix the chocolate together until it becomes glossy and thick, then pour mixture into tart, and refridgerate until set.

Ganache Noir (Chocolate Glaze)-

Melt chocolates over Baine Marie and leave aside, place the cream in a saucepan and bring it to the boil then add milk, butter and caster sugar Then pour cream mixture over chocolates and mix thoroughly.
Add liqueur then mix.
Let ganache cool and pour over the tart, if ganache hardens, melt it over low heat and pour it while it's warm. Use pallete knife to smoothen the surface and refridgerate until set

Chocolate Sauce-

Combine all ingredients but butter together and bring to the boil, then stir in butter until melted and boil again and reduce until mixture has thickened, once it has thickened, refridgerate until cool.

Creme' Anglaise-

Split the vanilla bean in half and combine with the milk in a saucepan over very low heat, whisk the eggs and sugar together until just combined, and pour a small amount of the hot milk in with the eggs to temper it so it doesn't curdle and cook, then pour the rest of the milk and stir with a wooden spoon. Pour mixture back in the saucepan over low heat and constantly stir until mixture thickens, be careful that it doesn't curdle and becomes lumpy.

Note:

Chocolate Couverture- Chocolate Couverture is a good quality chocolate unlike chocolate bars that you usually eat, although it has a higher percentage of cocoa butter and is commonly used in pastissier and cooking industries.

Baine Marie- Also known as a double boiler, a metal bowl with a saucepan below boiling the water as you melt the chocolate in the metal bowl.




.rEy.