Silky Chocolate Tart

Who could possibly resist a delicious silky chocolate tart? This Silky Chocolate Tart recipe is almost every chocolate lover’s dream. This tart is baked to perfection and topped with a silky chocolate glaze with some sprinkles of sea salt that gives a hint of saltiness with a rich chocolatey filling and a crispy crunch from the sugar crust.

Silky Chocolate Tart

Servings 10 Pax
Prep Time 30 mins
Cook Time 35 mins

Equipment

  • Oven
  • Fridge
  • Induction/ Stove
  • Pan
  • Mixing Bowl
  • Hand Mixer/ Stand mixer
  • Whisk
  • Spatula
  • Sieve
  • Round Tart Mould 8” x 8” x 3”

Ingredients

Sugar Crust

  • 230 g Butter
  • 225 g Castor Sugar
  • 1 nos Egg (Grade B)
  • 290 g All Purpose Flour
  • 15 g Cocoa Powder
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda

Chocolate Filling

  • 80 g Water
  • 115 g Butter
  • 1 tsp Nescafe Power
  • 170 g Dark Chocolate
  • 50 g Castor Sugar
  • 1 tbsp Vanilla Essence
  • 3 nos Eggs (Grade A)

Chocolate Glaze

  • 80 g Dark Chocolate
  • 55 g Whip Cream
  • ½ tsp Butter
  • Sea Salt Flake (For Serving)

Instructions

Sugar Crust

  • Beat the butter and castor sugar together using low speed until incorporated.
  • Add in egg and stir just until it well combined.
  • Mix in the flour, cocoa powder, baking powder and baking soda. Continue mixing until all ingredients are incorporated.
  • Mould it into a disk shape and wrap with plastic film, and keep in the fridge until it harden a bit (easy to handle, not sticky to hand) for around 20 minutes.
  • About ¼ inch thick, shape into the mould (8” x 8” x 3”) and poke holes at the base of the dough. Bake at 170°C for 15 minutes (half-bake).
  • After the crust has baked, let it slightly cool on the wire rack.

Chocolate Filling

  • In a medium saucepan, heat the pan over high heat, combine the water and butter, and bring to a boil.
  • Add the nescafe powder and stir until dissolved.
  • Add the chocolate, sugar, and vanilla to a medium bowl and pour the hot butter mixture over it.
  • Whisk until the chocolate is melted and the mixture is glossy.
  • Add the eggs and whisk well to combine.
  • Pour the filling into the pre-baked shell. Bake for 12-15 minutes, or until chocolate is mostly set but the center jiggles slightly.
  • Cool the tart for at least 30 minutes, or until cool to touch.

Chocolate Glaze

  • In a medium saucepan, heat the whip cream and bring to simmer.
  • Pour into a bowl of dark chocolate, and stir it well until melts.
  • Add in butter, and continue stir.
  • Pour the chocolate glaze on top of chocolate tart, and let it set for a while.
  • Sprinkle some sea salt flakes to enhance the taste.
  • Slice it, and ready to serve!
Course: Dessert
Keyword: Bakery, Cake, recipes

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