Monday, July 25, 2011

KBB # 24 Rich Chocolate Tart

The challenge for this month is "Rich Chocolate Tart"

What the difference between Tart & Pie ????? Let's the answer from Wikipedia...
A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard.
The categories of 'tart', 'flan', and 'pie' overlap, with no sharp distinctions, though 'pie' is the more common term in the United States.
Early medieval tarts generally had meat fillings, but later ones were often based on fruit and custard.
Tarte Tatin is an upside-down tart, of apples, other fruit, or onions.
Savoury tarts include quiche, a family of savoury tarts with a mostly custard filling; German zwiebelkuchen 'onion tart', and Swiss cheese tart made from Gruyere.


Well this time we'll make a Chocolate Tart, which is basically a short crust pastry filled with chocolate custard.

To get a crispy/flaky crust: try minimize overmixing the fat with flour. This can be achieved by application of a food processor, cold butter, and chilling the pastry dough. Avoid overmixing dough by hand, where the heat from hand will melt the butter.

Let's see the recipe:
KBB#24: Rich Chocolate Tart
Source: Best Food: Desserts. The Australian Women Weekly.
For 10 servings

185 gram flour
25 gram cocoa powder
55 gram icing sugar
150g cold butter, chopped
2 egg yolks
1 cup cold water

Mix flour, cocoa powder, sugar and butter in food processor bowl, and process until well blended. Add egg yolk and water, mix until become a ball.
Put on floured table, shape into a big ball. Cover with cling film, chill in refrigerator for 30 minutes.
Preheat the oven with moderate temperature (I use 160oC).

Roll the pastry dough into large disk, large enough to cover 24 cm in diameter tart tin which already greased with butter. Place the pastry dough into tart tin and press the tin bottom and wall. Close, chill in refrigerator for 30 minutes. Cover with baking paper, fill with dry beans or rice, place them in oven. Bake uncovered for 15 minutes. Remove the paper and beans, bake another 10 minutes until brown. Chill.

Chocolate Filling
4 egg yolks
2 eggs
55 gram caster sugar
80ml thick cream
300 gram dark cooking chocolate, melt
1 teaspoon vanilla extract

Beat the egg yolks, eggs and caster sugar in a small bowl with mixer until thick and creamy. Add the cream, chocolate and vanilla extracts. Pour the chocolate mixture into the crust that is already chilled. Bake for 30 minutes or until filling is cooked/set. Chill for 10 minutes. If you like, you can pour an extra sprinkle with chocolate powder and then serve.

Note from me:
- So obviously that the usage of food processor, cold butter, cold water, and chilling the dough in the refrigerator. All of these methods is purpose to get a crispy/flaky crust. In addition, there are several other ways, such as: use low-protein flour (pastry flour), hydroganated shortening (trans fat), lard (pig fat, which would not allowed for me as Moslems)

- Beans/rice is use to hold the crust from lifted when it baked. This technique has known as "baking blind".
That pie crust is first baked without the filling. Then baked again after filled with custard. This method is different from the traditional apple pie, which is the double pie crust (bottom & cover crust) & fruit filling are baked at the same time.

- This chocolate crust must be baked throroughly using moderate temperature.(I use 160oC). So that the crust is not burnt or has soggy bottom.

- Once the cooked tart is kept overnight, it taste even better. It taste like brownies with additional cruchy crust & well balance of sweetness. My daughter Shifa said: "I like the crust ... it's so cruchy ..... And my other daugther Naila also said: " this tart is good for children".

- For those who want to sprinkle chocolate powder as a decorative topping, better sprinkle it only a little so it will not taste bitter. And do not fill the custard into the crust to much, because the custard will expand during baking.

Then frinds, let's try & taste it....

1 comment:

  1. Yummyyyy!!! Anak2ku jg suka, aku bikin versi gluten-free :)