My Probably €5 Chocolate Tart

I am trying to bake and cook as much back at my parent’s big kitchen. And after a cooking week, this week is going to be baking. What’s more motivating to start with but chocolate tart?

A thick layer of smooth chocolate ganache with a slightly crumbly and buttery base, perfect. Of course, as you could see, my chocolate ganache filling had air bubbles when it was set in the oven, therefore the indentations on the surface. My excuse was — this was my maiden chocolate tart. The only way to prevent the dotty surface, try not to beat the mixture up but mix gently to prevent as little air bubbles forming.

€5 includes €1.60 for 300ml double cream, €2.30 for 200g of Organic 70% chocolate bars and other ingredients as well as electricity. I decided to put this figure in because (in Ireland), a slice of chocolate tart costs around €3.50-4.50 from a bakery. You get the point of making one yourself?

Pastry (for 7″ tart dish)

  • 125 g of plain flour
  • 60 g of cubed butter
  • 2 – 3 tbsp of water to bind

In a deep clean bowl, add in sifted plain flour and cubed cold butter. Using finger tips to combine them until the mixture resembles breadcrumbs texture. Add in water to bind into a dough ball. Wrap up the dough in cling film and rest it in the fridge for at least 30 minutes. Meanwhile, prepare the ganache filling as below.

When the dough has taken shape, take it out of the fridge and roll it up on a floured surface to fix into the tart mould.

Poke the tart base with fork evenly to prevent the dough from rising during blind baking. Blind bake the tart shell (by lining the top of the tart shell with parchment paper and baking beans on top) for about 15 – 20 minutes at 190 deg C, until the tart shell becomes light brown.

Ganache Filling
  • 200g of 70% chocolate bars
  • 300ml (1 tub) of double cream
  • 100ml of milk
  • 1 tsp of good vanilla extract
  • 100g of sugar
  • 50g of cubed butter

In a pot, add in milk, cream, vanilla and sugar. And then place the chopped chocolate bars and cubed butter in a deep Pyrex bowl on the side.

When the milk & cream mixture starts simmering, turn off the heat. Pour this mixture into the bowl of chocolate while whisking lightly until everything is well combined. Cool it on the side.

Pour this mixture into the baked tart shell until it’s three quarters filled, fridge the chocolate tart overnight for best results. Enjoy!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s