How To Make The Perfect Chocolate Tart

it's silky it's rich indulgent this chocolatey dessert has the perfect balance of texture and flavors this is our recipe for the perfect chocolate tart when developing this recipe we had a big debate here about whether to do a vanilla or a chocolate crust so of course we tested both and ultimately even surprisingly we found the chocolate crust to be dry and brittle and a little bit bitter while the vanilla was much more tender and balanced so for this we are team vanilla we're going to start by making a basic short dough which always has some kind of fat flour and water we're using a food processor just because it's a lot easier but you can also do this by hand first we will combine flour and our secret ingredient powdered sugar powdered sugar is great because it dissolves quickly and contains corn starch corn starch helps prevent gluten from developing which will give us a really nice tender crust and now add a pinch of salt i'm gonna pulse this a few times and once it's all incorporated we'll add our fat we tested both with butter and shortening and found that while both made great looking crust the crust with the shortening leaves a waxy mouth feel so for this butter is just better so go ahead and add in some chilled butter a few clumps at a time it's got to be chilled because we don't want it to fully incorporate we are looking for a wet sandy texture like this we'll leave that for a second and in a separate bowl combine one egg yolk vanilla and water this yolk is going to help bind the dough and add another layer of richness now that it's all ready we'll drizzle it into the food processor and pulse just until the dough starts to come together we want to avoid over mixing our crust so it's nice and tender we'll wrap it in plastic and let it chill for at least one hour to let the gluten relax if we don't chill our dough our butter will melt and be very difficult to roll out and it falls apart just like this it's terrible and we don't want that so trust us just chill your dough when the dough has firmed up a bit a little trick we like to do is place the dough between two sheets of parchment and this way you don't have to use more flour which will make your dough tougher and it's less mess it's a win-win we also like to rotate the dough by 90 degrees every few rolls this helps make sure we get an even thickness next we'll transfer the dough into a tart pan a little trick to help you do this is wrap the dough around your rolling pin and gently unroll it over your pan make sure to press the dough gently into the pan and then use your rolling pin to remove any extra dough and make it flush with the pan this dough is very forgiving so if you have any extra feel free to use that to do some patchwork just like i'm doing right here you can always use the back of a knife to cut it to get a more precise edge next we'll take a fork to prick holes on the bottom of this dough which is called docking we need to do this because we're going to blind bake this crust which just means we're going to bake this without the filling these holes will allow steam to escape which will help the dough from puffing out since there's no filling to keep it down after docking we'll freeze this crust for 20 minutes to help it firm up okay this crust is almost ready to go last thing we like to do is add a parchment paper a little trick i like to do is crumble the parchment in my hands that way it's easy to work with and then we'll add pie weights this will also keep the dough from puffing up and baking unevenly if you don't have pie weights feel free to use uncooked rice or beans now we're ready to partially bake this crust we'll first bake it at 425 degrees with the pie weights for 15 minutes then remove the parchment and the pie weights decrease the oven temperature to 350 and bake it for an additional 15 minutes once it's done transfer it to a wire rack and let it cool while that cools it's time to make our favorite part the chocolate filling first thing we need to do is choose our chocolate milk chocolate is sweet and has a less intense chocolate flavor while unsweetened chocolate can be too bitter and a little bit overwhelming at times so we landed in the middle which is semi-sweet or bittersweet for this recipe we are going with bittersweet bittersweet chocolate is the perfect balance it has the intensity of dark chocolate with a little bit of sweetness and next we'll chop up our chocolate and if you can splurge and get more of a high quality bar we recommend it since this is the star ingredient we'll set that aside and in a saucepan we'll heat heavy cream and salt once it starts to simmer we'll take it off the heat and add in our chocolate we like to use a spatula to make sure all the chocolate is submerged under the cream we'll cover this for five minutes to let it melt and then stir until it's smooth we don't want any clumps we want it silky smooth just like this in another bowl whisk together two eggs and vanilla and then slowly add a little bit of our chocolate mixture this is called tempering it brings up the temperature of the eggs without cooking them this way you don't end up with scrambled eggs in your filling now that your eggs are up to temp add the rest of your chocolate mixture and whisk to combine but if you get any egg bits don't worry we're gonna put this through a strainer to make sure it's super smooth then we'll pour this into our cool tart shell look at that chocolate it looks so smooth we like to use an offset spatula to smooth out the top to make sure it's even and we'll give it a little bit of a shake before it goes in the oven we'll bake this for 25 to 30 minutes we'll know it's done when the filling is set and the surface is glossy once it's done we'll place it on a wire rack and let it cool we could stop here but we're tasty so we're gonna add a cocoa mirror glaze on top mirror glazes could be intimidating but the one we're gonna show you is foolproof first we'll pick our cocoa powder we have three types to choose from natural which has an intense chocolate flavor dutch process which is darker in appearance and a little less bitter than natural and onyx which is very dark and close to the flavor of an oreo we chose natural because we like the strong chocolate flavor now we can start making the glaze in a small bowl we'll combine gelatin sheets with ice water and let that bloom for five minutes while that blooms in a small pot we'll combine sugar and water and bring that to boil once the sugar has dissolved remove the pot from the heat and sift in your cocoa powder sifting breaks up any lumps that way we get a super smooth glaze again we're looking for that silky texture then stir until it's combined then we'll slowly whisk in some hot heavy cream we want to do this slowly because we want to avoid adding any air bubbles take your time and be gentle we'll remove the gelatin sheets from the water and wring them out make sure to wring it out very well because you don't want to add any more liquid to your glaze we'll add our gelatin into the cocoa mixture and stir until it's fully dissolved this next part is very important we need to let the glaze cool until it reaches 90 degrees fahrenheit and if we wait too long this mirror glaze will set and be very hard to pour now that everything's cooled it's time for the magic to happen we'll put this through a strainer we're going to pour this glaze on our tart and again we're going to use an offset spatula to help us spread it evenly across the top we want it shiny and smooth it's looking good we've done all the work and now comes the hard part we have to wait we have to let our tart chill in the fridge for at least one hour that way our glaze sets we know that wasn't easy but we're done all that's left to do is sprinkle a generous amount of sea salt on top and serve perfectly baked crust a silky smooth chocolate middle and a mirror glaze can we just appreciate all these beautiful layers we'll top it with a dollop of whipped cream looks great let's eat we hope we've tart you some new things today if you love this recipe you can find it and many more on tasty.go oh yes [Music] you

Channel: Tasty

Views: 592,795

Keywords: K_fe, baking, butter, buzzfeed, chocolate, cocoa powder, crust, dessert, easy, flaky, holiday, mirror glaze, natural, salt, sea, tart, tasty

Id: UX_hcBeTXJc

Length: 8min 19sec (499 seconds)

Published: Thu Oct 07 2021