chocolate torte tart
Basic Ingredients for chocolate torte tart
- Cut 6 pieces Six individual tarts are made
- 70g cold unsalted butter cubed
- 57g powdered sugar (icing), sifted
- 30g of cold eggs
- 1/2 teaspoon salt 150g all-purpose flour, sifted
- 5g ground almonds
- 140g dark chocolate (ideally 50%, but 60% is also possible) – it’s important to use the best quality chocolate
- 140g whipping cream cream
- 40g butter at room temperature
How do you make chocolate torte tart
- Mix cold butter until it becomes soft. After this, Mix in the sugar and whisk to combine.
- Mix egg in two parts or three to four parts if you are making a larger batch of pastry. Whisk each addition until it is well combined. Fold in flour and almond. Once the pastry is incorporated (though it may still be crumbly), shape into a baton and smooth over the work surface.
- Flatten the dough on baking paper. After this, Cover it with a second piece of baking paper and roll to a thickness of three mm. A thickness of 2mm will also work. You should also ensure that baking paper does not crease as you roll it – if it does, lift it and place it back down.
- Mark your work with a ruler and a sharp knife. After this, You should end up with six strips of pastry for each measurement: 2cm in height – This can be decreased or increased depending upon the tart shells you prefer. – 17cm in length. If your muffin tins measure smaller than 6.5cm, you can reduce or increase the size.
- You will also need 6 circular discs measuring 5.5/6 cm in diameter. If your muffin tins have a smaller or larger diameter than 6.5cm, you can reduce or increase the size of the cookie cutter. NB: If the pastry is sticky, you can either dip the ruler in flour to make sure it sticks to the pastry, or you can do this marking stage’ after the pastry has been chilled for a while.
- Cover with baking paper, and let cool in the fridge for at least 3 hours.
- After the pastry has cooled butter muffin tins. Now remove the pastry from the fridge. After this, Place strips around the border, seal at the seam, and then make circular discs sealing around the border.
- Pastry can heat quickly and make it difficult to work with, so be patient and take the pastry out of the fridge as soon as possible.
- Each square should be filled with a piece of cling wrap and fried rice.
- Pre-heat oven at 160C fan/320F. Bake for 15 minutes.
- After removing from the oven increase temperature to 170c. Now Take out the rice and cling film, then transfer each shell onto a baking tray. Bake for approximately three to four minutes or until golden.
- Transfer to a wire rack and let cool for about 10 minutes. Then, use fine meshed grates to straighten the edges.
- To make the chocolate ganache and now melt the chocolate very slowly in a bain-marie and then let cool.
- Bring cream to a boil, then pour 1/3 of it over chocolate. Stir well with a spatula in between each addition.
- Stir in room temperature butter. Once completely smooth, add to pastry shells.
- After this, Allow cooling at room temperature for about 2 hours or in the refrigerator for another couple of hours.