Chocolate tart is dessert prepared with chocolate & cream, and then poured into crunchy unsweetened pastry shells, topped with crunchy nuts of your choice.
Ingredients for preparing Chocolate Tart
For the short crust pastry:
- All purpose flour (Maida) – 2¼ cups
- Butter (cold) – 100gms
- Baking powder – 1 pinch
- Powdered sugar – 2 tbsp
- Ice cold water – 3-4 tbsp
For the chocolate filling:
- Chocolate – 120 gms
- Cream – ½ cup
- Walnuts (chopped)
Procedure for preparing Chocolate Tart
Procedure for the tart shells:
Cut the cold solid butter into small pieces. Add baking powder, butter and sugar to the flour. Now rub the butter into the flour with the help of your fingertips till it finally looks like breadcrumbs. Add 2-3 tbsp of cold water to it and knead it lightly into a dough of rolling consistency. Now, take lemon sized portion of the dough and roll it out like chapatti but keeping it a little thick.
Cut out small circles with a biscuit cutter or a katori which is slightly bigger than the tart mould you have. Take each circle and fit them into the tart mould and prick them with a fork, keep the tart mould in the freezer for around 10 minutes and then bake them in the over at 200°C for 8 minutes till then turn very light golden in colour. Take them out and let it cool.
Procedure for the chocolate filling:
Cut the chocolate in small pieces. Take the cream in a pan and bring it to a boil, as soon as the cream is about to boil switch off the flame, add the chocolate to the hot cream and allow the chocolate to melt for around 15-20 minutes. Once the chocolate is fully melted, stir with the help of a spatula till it slightly thickens. Allow the chocolate-cream ganache to cool at room temperature.’
Now, take each tart shell and pipe in the chocolate filling. Garnish with some chopped walnuts.