Classic Chocolate Tart Recipe | Sorted Food

who doesn't love a classic French tart I know we do and we're doing a chocolate one just for you thanks to your requests Tesco took us to Ireland where we met some great chocolateers to learn how the magical stuff gets made now we're knocking up six delicious chocolate recipes recommended of course by you so let's talk chocolate chocolate tart in the wind the cold and maybe rain hopefully no rain we are going to do our most decadent French chocol T and make it as good as we possibly can outside on a table in the middle of nowhere looking excuses already no this is amazing so what we're going to do is make the pastry first so we've got our plain flour all weighed out and into that you can do this you can rub in all of the cold diced butter so if you're working inside make sure this is straight out the fridge make sure you haven't got hot hands if you're working outside don't worry it's freezing probably not a problem and then what you end up with is something that resembles bread crumbs and that's the perfect stage we can add in all the rest and we were we were told so many times on all the comments that you guys didn't want us to complicate it just celebrate the Simplicity of chocolate T so you could put orange zest or lemon zest or something into the pastry if you like we're not going to very simple is that average that's pretty good A couple of lumps best way to check if you're not happy is just to shake the bowl and all the big bits come to the top it's like sediment oh okay with that all rubbed in we can sprinkle in our sugar all these weights and measurements are available down below but kind of mix that together with your fingers as well no they're not no not there right okay in the description box and then one egg and that's the only liquid that goes into this start with a spoon then get your fingers involved and try and keep top tip you don't want to overwork or overheat this pastry so top tip keep your fingers together and use it more like a paddle then you don't get too much of the dough caught around every finger so you don't overheat the butter so now working this together into a dough yeah so then kind of just pack it together and then out onto the board and the whole thing will come together as long as it's a clean table you got nothing to worry about when did we get this table I don't know we found it sh and unlike bread or pasta you don't want to knead this you just kind of want to press it together until you get one dough what are you doing nothing making it rain don't do that we want to hold the weather at Bay now pastry is quite a delicate thing isn't it so you need to let it rest after you've got to this stage yes so at this point you've got one solid bit of dough so that needs to go wrapped up into a fridge for half an hour to an hour and then you can start to roll out your rested dough which looks a bit like that so you're going to do this bit dusting flour and if you can just roll that out starting off nice and gentle so you don't crack it keeping it as round as possible and then we'll put it into our tart case in a moment you need a little bit of finesse when it comes to pastry practice makes perfect I've got it I've got it we've been doing this for a few years now look you ready and what you need is something quite circular and something big enough to fit inside of there but also up the side so you keep going a bit more you want about that thickness all the way around to take that bit out more and that is kind of key something that you can later on remove from the sides to make it super easy sometimes known as a loose bottom yeah next up what we need to do is wrap it around our rolling pin yep put that over roll the whole thing over like that and then up the sides and ease it in rather than push it in because you don't want to overwork the pastry do you have to have a fluted tin no I think it's just more traditional it helps get out later on best off not to trim this at this stage because it might shrink as it bakes instead Place grease brief paper and loads of baking beans into the middle and that I'll just weigh it down so this now is to rest again in the fridge for about half an hour Y and then put it into the oven yep at 180° C for 15 minutes then lift all the beans out and turn it to the oven for another five okay okay and then we'll end up with something we can allow it to co it be a nice perfectly crisp shell if you going find the one we did earlier seamless what I've also done is transferred it to a nice chopping board brilliant look and there is a crisp pastry case that we can now put our chocolate filling into so now cream into our saucepan yes and then bring that up to a boil and while we wait for the cream to boil we can look at chocolate an awful lot of it but then basically that is the main filling to our tart so 370 g of chocolate and if we can just snap that into pretty small pieces the smaller the better cuz the residual heat from the boiling cream is going to melt it later on yeah and this is about 70% uh Ecuadorian o chocolate and we chose it because it has kind of notes of green tea and honey so the the rule is buy the best chocolate that you can afford uh yeah the best you can afford and one that you like and you'll only know that by tasting several so don't always stick to the same one what a problem that is go for the one you like right if you keep snapping that the other ingredient that's going to go into this otherwise it would pretty much just be a ganache is butter y so the butter is going to go in and that will melt with all the residual heat of the cream as well you could add a flavor in here orange zest lemon zest chili some mint so many great flavors that work with chocolate we are going to keep it very simple and it's literally just very cold Honey about a teaspoon of honey just a little squeeze right grab the cream now it's boiling and then just tip it over there yeah great from a height so it cools down you want all the residual heat in there and then it's just a matter of stirring do you want me to do it again it's fine you sure we could pour it back out I can do it again if you just bring our chocolate tart towards us there the whole thing oh oh oh oh oh oh oh yeah that is perfect for chocolate series I think so what you need to do just make it find its own level really that then needs to go into your fridge for a good 3 or 4 hours to set up completely and you should with a hot knife later on get the perfect slice and we can decorate the top very simply with some Coco nibs I'll leave that with you I'll put this in the fridge we'll be back in a few [Music] hours our chocolate tart has set up now it's come out of the fridge into what out here is almost like like a fridge and now for the final decoration just some cocon nibs these are the ones that came from shaa oh yeah just a little sprinkle of those just as decoration because sometimes talking the real key here is a hot knife so just grab yourself plenty of hot water make sure your Blade's nice and hot we can take a slice out this cuz I want to show you what the chocolate tart's like inside and there we go it's our beautiful decadent chocolate tart s [Applause] I think you might only want half a size of this J I want it is super the other 3/4s of that you go yes oh it's a cross between chocolate truffle chocolate tort oh and just the most amazing thing ever you know that that chocolate top that you had that one time and it was absolutely incredible this is actually 10 times better no no no no I know what you're saying but that one you had was really good this is better I promise you this is better this is delicious but pastry and unbelievable Chocolate Rain on me it's a b to come on bring it on I'm so happy [Music]

Channel: Sorted Food

Views: 1,105,519

Keywords: Chocolate Tart, Tart (Dish), chocolate tart recipe, chocolate tart gordon ramsay, chocolate tart nigella, chocolate tart joy of baking, french baking, french patisserie, french tart, dark chocolate tart, chocolate ganache, chocolate truffle tart, decadent chocolate tart, how to make chocolate tart, homemade pastry, sweet pastry, homemade sweet pastry case, how to make a pastry case, tarte au chcolat, ช็อคโกแลตทาร์ต

Id: E4sGSkzh-Ps

Length: 7min 20sec (440 seconds)

Published: Fri May 23 2014