This classic chocolate tart is the product of multiple trial and error episodes in my kitchen. My objective was, to first come up with a tart shell which is delicious and does not contain excessive amount of butter. And second, to achieve a creamy chocolate filling which is not runny and yet does not contain gelatin. Decorating it with flowers is a way of enhancing the dessert experience visually, after all we first eat with the eyes, don’t we. This tart is will also make a great finish to a holiday dinner.
For the tart shell:
3 Tbs butter
4 Tbs canola oil
3 Tbs water
1 Tbs sugar
pinch of salt
1 cup + 1 Tbs all purpose flour
1 tsp vanilla extract
For the filling:
200g of milk chocolate (or chocolate chips)
200ml whipping cream
2-3 Tbs of milk
3 Tbs confectioners’ sugar
1 egg yolk
1/2 tsp vanilla
1 Tbs cocoa powder for dusting
Edible flours for decoration.
Preheat the oven to 210C/425F
Make the shell: Combine the butter, oil, sugar, water and salt in a medium size sauce pan and heat on medium fire until the butter is melted and you can smell the sweetness of the sugar. Add the flour and the vanilla. Mix with a spatula until the dough comes together. When cool enough to handle, transfer it to a 9 inch removable bottom tart pan and press it in to build the shell. Reserve a small amount of the dough. Prick it 15 – 20 times with a fork to prevent the shell from rising and bake for 13 -15 min or until golden. Don’t overcook or the shell will start cracking. In case it does crack, patch it with a small ball of the reserved dough.
Cool completely before filling it.
To make the filling: Start by whipping the cream with the confectioners’ sugar and place it in the fridge. Put the chocolate in the bowl of a food processor and process for about 15 seconds. Transfer to a non stick sauce pan, add the milk and heat over low heat stirring with a wooden spoon until completely melted and smooth. Remove the chocolate from the heat, let in cool for 2 minutes and than add the egg yolk. Whisk energetically to incorporate the yolk, the heat of the chocolate mixture will cook the egg yolk. Let the mixture cool for 5 minutes before folding in the vanilla and the whipped cream. Mix gently until the cream is fully incorporated and the filling is smooth.
Assemble the tart: Pour the filling in the cooled tart shell and refrigerate for at least 5 hours or overnight (don’t be impatient, this step is important for the tart to hold its shape). After removing it from the fridge dust the tart with cocoa powder and decorate with a selection of the best edible flowers you can find. If you can’t find any, decorate with red rose petals or other blossoms, making sure to advise your guests not to eat them.
Wine suggestion:Serve the chocolate tart accompanied by Ruby Porto which is oak aged and displays the intense aromas of ripe red and black fruit.