Chocolate Tart
There's something about a good chocolate tart that feels a little fancy without actually being complicated. This one has a cocoa almond crust and a silky coffee dark chocolate filling, and it's worth the little bit of extra work. This one is pretty easy for a beginner baker.
The dough takes patience, but it's worth it
This tart dough is a little of work, so make sure you chill it at least 3 hours, or overnight if you can plan ahead. Once it's rested, roll it out and press it into your pan. If it tears when you're lifting it up, don't panic, you can easily patch it with leftover dough. Press it back together and keep going.
Poke a few holes in the bottom with a fork before it goes back in the fridge. This tart dough doesn't need pie weights, which is one less thing to worry about. Chill the tart shell for at least 30 minutes before baking, then pre-bake it so the crust sets up properly before the filling goes in.
Make the filling while the dough chills
While you're waiting on the dough, this is the perfect time to make the filling. Heat up the water and butter mixture, then add the coffee. If you're using instant coffee, 1 teaspoon works well here. I saved 1 tablespoon of my morning coffee for this instead. The coffee is very subtle, but it gives a nice balance and depth to the chocolate.
The trick to a silky filling
Bring the butter mixture to a simmer and pour it over the chopped chocolate. Here's the part people rush, once you add the hot liquid, don't mix right away. Count to 20 first. This gives the chocolate time to melt evenly before you start stirring, which is what gets you that silky, emulsified filling instead of something grainy or separated.
Bake it low and slow
Once your shell is pre-baked and your filling is ready, pour it in and bake at a lower temperature. You're looking for the edges to be set while the center still has a slight jiggle, that's how you know it'll set up perfectly as it cools.
Finish it simple
Let the tart cool completely, then dust it with cocoa powder and a little cocoa powder, and sprinkle sea salt. It's rich, a little bittersweet from the coffee, and worth every step.
Chocolate Tart
Prep time 40 minutes
Rest time 3 hours (or more)
Cooking time 30 minutes
Total time 4 hours 30 minutes
Serves 6
7-inch (18cm) Tart tin
For the tart shell
70g unsalted butter, softened
35g powdered sugar
1 egg yolk (whisk one egg, then weigh out 30g, add the leftover egg to the filling)
90g all-purpose flour
20g almond flour
10g cocoa powder
pinch salt
For the filling
¼ cup water
70g butter
1 tablespoon coffee
100g dark chocolate, chopped
35g sugar
1 pinch salt
1 large egg
Cocoa powder, for serving
Sea salit, for serving
Preparation
In a bowl, add butter, and sift powdered sugar. Add pinch salt. Using a rubber spatula, mix well.
Add egg wash in three addition. Mix well each time until emulsified and dough is not separated.
Add almond flour and mix well. Then sift flour over the mixture. Mix well with rubber spatula.
Wrap with plastic wrap and roll it to ½ inch thick. Rest in the fridge overnight or at least 3 hours.
Grease a 18cm tart pan and roll out the chilled dough to an 9-inch (23cm) circle. Roll the dough around the rolling pin, then unroll the dough over the pan.
Press the dough against the bottom and sides of the pan, then use a paring knife cutting off any excess dough. If the dough tears use excess dough to patch broken part. Press the dough gently against the pan. Using a fork, prick some holes in the bottom of the crust so it doesn’t puff up. Chill the dough in the fridge while you are preheating dough and make filling.
Preheat the oven to 375˚F (190˚C).
Make the filling: Add the chocolate, sugar to a medium bowl, set aside.
In a medium saucepan, add the water and butter, and bring to a boil. Add the coffee and stir. Pour the hot butter mixture over to the chocolate. Count 20, make sure the chocolate is submerged. Whisk until the chocolate is melted and the mixture is glossy. Add the eggs and whisk well to combine.
Bake for 15 minutes, then remove the tart shell from the oven and reduce the temperature to 300˚F (150˚C)
Pour the filling into the par-baked shell. Bake for 15-18 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. Sift cocoa powder over mesh sieve and sprinkle sea salt. Keep refrigerated and bring back to room temperature before you eat.