Professional Baker Teaches You How To Make CHOCOLATE TART!

chocolate pastry bakes into a buttery shortbread like crust you're ready to move into Tarte au chocolat and it starts with that same chocolate pastry recipe you can roll this pastry directly from the fridge Tarte au chocolat uses this chocolate pastry as a base to hold a sinfully rich chocolate ganache style filling you serve it cold so you need to pre bake the crust before you add the filling and bake it again enrolling the pastry you'd like to use short small rolling motions and keep turning the dough if you find as you start rolling the pastry that you develop a crack that just won't adhere together the easy way to fix it is just take a little bit of soft butter in your finger and rub it over that seam where the crack happened then roll the dough up again re roll it and you'll find you won't get a single break in your chocolate pastry it's just shy of 1/4 inch thick and now I have a 9 inch fluted removable bottom tart pan I put a little sprinkle of flour in the bottom I slide the tart shell under lift the dough over to can feel the flexibility of the dough as you're working with it you know it's going to bake up tender I just simply use the rolling pin to trim off at the dough that way you get a perfect flawless edge to the tart before I put it in the fridge I'm going to dock it that way any air bubbles that may form as the tart shell bakes will escape and actually the holes will fill in and bake together because the tart is now soft I must chill the dough down it takes about 20 minutes to reset the butter I have one already chilled so it's ready for the oven just like this I've preheated the oven to 350 and this takes about 20 minutes to bake [Music] I'll let that cool down and I have one ready that's already fully cooled I've got a bittersweet baking chocolate if you can find 70 percent that's a nice strong dark chocolate which suits a dessert like this and I have heating half a cup of whipping cream and a quarter cup of butter and by pouring this over the chocolate I'm creating a ganache I like to stir this mixture gently at first to slowly introduce the two different ingredients together chocolates looking good time for a quarter cup of sugar balance out that bittersweet chocolates and then part of lightening up the bases to add additional liquid in this case half a cup of hot coffee okay beautiful now that I've added more liquid I have to set it up with something a couple of eggs two whole eggs and I like to break them in a separate Bowl and just give them a little stir with a fork that way they blend into the chocolate far easier just a gentle whisking and then the last addition of a teaspoon of vanilla and there we go I'll pour this over my cooled baked crust it only takes 12 minutes in the oven so you can see why we had to bake the crust first because that took a full 20 minutes in the end [Music] we go 12 minutes just barely set I'll let that cool completely and then it goes in the fridge for good 2 hours to set up the chocolate I'd like to show you a trick for getting those perfectly clean slices of your tart so chocolate take hot water if your tap water is hot enough you can use that this trick works for chocolate cheesecake as well what I do is drop the knife into the hot water for a second the metal will heat up dry off your knife before you make the first slice so the warm knife half melts and half cuts the beautiful Church look at that beautiful silky interior lightened up with that touch of coffee so it's not too heavy not too dense but coordinates with a beautiful tender texture of that chocolate pastry crust

Channel: Oh Yum with Anna Olson

Views: 557,742

Keywords: professional baker teaches

Id: Hp_TQ_Nqwns

Length: 6min 31sec (391 seconds)

Published: Wed Apr 06 2016