TARTE AU CHOCOLAT Chocolate Tarte: Tarte au Chocolat

June 14, 2006 French style chocolate tart. Traditionally, special chocolate sauce is used for glazing the top. Since the sauce is not commonly available in Japan, however, we can substitute it with ganache cream.

●Preparation Tip ●Tart Dough (Photo #1) (Photo #2) (Photo #3) Allow butter to soften at room temperature. Mix in sugar, then egg. (Photo #1) Blend until creamy, then add sifted flour. With a spatula, cut into the dough and mix until sticky. (Photo #2) Wrap the dough in plastic wrap. Let chill in the refrigerator for about an hour. Lightly knead the chilled dough. Flour the dough, then roll it out on a floured surface to 5mm thick. Fit the dough into a tart pan. Make small holes with a fork on the bottom. (Photo #3) Bake in a preheated oven at 180 °C (356 °F) for about 15 minutes until golden. ●Filling (Photo #1) (Photo #2) (Photo #3) In a sauce pan, bring whipping cream to a boil. Place chopped chocolate in a bowl. Pour the hot cream onto the chocolate. (Photo #1) Wait for a while until the chocolate starts to melt, then blend well using a whisk. Break whole egg and egg yolk into a bowl. Stir in the chocolate mixture, a little at a time. Blend until well combined. Make sure it’s smooth and creamy. (Photo #2) Transfer the filling into the tart shell up to 9/10 full. (Photo #3) Bake in a preheated oven at 180 °C (356 °F) for about 10 minutes, or until a wooden skewer inserted into the center of the tart comes out clean. Servings per Recipe Calories per Serving Ready In 8  one 18cm tart pan  0kcal 150 minutes Tart Dough butter 90g  sugar 60g  whole egg 30g  cake flour 150g  【Preparation】 - Allow butter to soften at room temperature. - Sift flour. Filling whipping cream 120g  chocolate 100g  whole egg 50g  egg yolk 20g  【Preparation】 - Finely chop chocolate.