Chocolate Ecstasy Tart using a Thermomix
(5)
Preparation time
Total time
Servings
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Difficulty
Indulge in the divine decadence of the All Chocolate Tart, a dessert that turns the simple act of eating into a luxurious experience. Originating from the heart of French patisserie, this tart is a chocolate lover's dream, featuring a rich and velvety filling that embraces the tartness of orange zest, creating a symphony of flavors that dance on your palate. Fun fact: chocolate was once so precious that it was considered a currency in ancient Mesoamerica! This tart, with its buttery crust and luscious dark chocolate filling, is not just a treat; it’s a celebration of chocolate in all its glory, perfect for impressing guests or simply indulging yourself after a long day. So grab your apron and prepare for a culinary adventure that promises to be as delightful as it is delicious!
Ingredients
- 250 g Flour t55
- 30 g Bitter cocoa
- 80 g Icing sugar
- 1 Pinch(es) Salt
- 145 g Butter
- 1 Eggplant
- 2 Tablespoon(s) Water
- 200 g Dark chocolate
- 200 g Whipping cream
Steps
Crust Preparation
- Add 250 g of flour t55, 30 g of bitter cocoa, 80 g of icing sugar, 1 pinch(es) of salt in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4.
- Cut into cubes, and add 125 g of butter in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 5.
- Add 1 eggplant, 2 tablespoon(s) of water in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 5.
- Transfer the content of the food processor bowl on a workplan.
- Flatten the dough into a disc.
- Wrap in plastic wrap.
- Setaside the dough in a fridge during 30min.
- Preheat the oven at 180°C.
- Roll out the chilled dough on a lightly floured surface.
- Press it into a 22cm tart pan with fluted edges.
- Trim the edges.
- Prick the bottom with a fork.
- Line the tart crust with baking paper.
- Fill with baking beans or rice.
- Cook in the oven at 180°C.
- Remove the baking paper and baking beans.
- Cook in the oven at 180°C.
- Let the crust cool completely on a wire rack.
Ganache Preparation
- Add 200 g of dark chocolate in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 8.
- Add 200 g of whipping cream, 20 g of butter in the food processor bowl.
- Mix manual: 4:00min / 50°C / Speed 2.
- Transfer the content of the food processor bowl in a baking dish.
- Pour the ganache into the cooled tart crust, spreading evenly.
- Melt Milk Chocolate in a separate bowl using the microwave or a double boiler.
- Drizzle the melted Milk Chocolate over the Dark Chocolate ganache in a marbled pattern.
- Use a toothpick or skewer to swirl the chocolates together gently.
- Setaside the preparation content in the fridge during 2h .
Final Touches
- Remove the tart from the refrigerator about 15 minutes before serving.
- Cut into slices and serve.
- Serve Immediately.
