Decadent Chocolate Tart
Sundays are great days for baking. I’ve been eyeing on this recipe from Dulce Delight for a while now. I first chanced upon her videos on youtube and they were so colourful, quirky and funny. It did not hurt that she likes to place my favourite style of music for her videos – Bossa Nova.
Here’s a good mix to play while you bake your chocolate tart : Ultra Lounge Bossa Nova Ville
I really love the taste of it, I don’t like tarts with the taste of condense milk and often I find it’s too sweet and takes away that wonderful chocolate flavour. This one was smooth and chocolatey, the sort that’s is kinda of addictive!! It’s also fairly easy to make, I didn’t use a lot of utensils and would take under 2 hours to make.
Decadent Chocolate Tart with Hazelnut crust
6 ground digestive biscuits
60g whole hazelnuts ground – no skin
30g cocoa powder
4 tbsp confectionery sugar
5 tbsp unsalted butter – melted
200ml cup heavy cream
200g bittersweet chocolate or semisweet chocolate
1 large egg + 1 egg yolk
1 tbs vanilla extract
1/4 tsp salt
2 tbsp heavy cream
55g or 2oz bittersweet chocolate – same one used above
1 tbsp honey
1 tbsp warm water
Make the Crust
1) Ground till fine the biscuits and hazelnuts. Combine in a bowl together ground biscuit, hazelnuts, cocoa powder and sugar.
2) Add the melted butter in it and stir until combine. It should look sandy and when you press some together in your hand it should stick together in a solid shape.
3) Press your crust base on your pan and the edges of the pan as well. Bake at 175 degrees for about 10 -12 min. Leave it to cool while you prep your filling.
Create your filling
4) Chop your chocolate into small cubes and set aside into a medium bowl.
5) In a small sauce pan, gently bring your heavy cream to a boil. Turn off the heat and add to your chocolate. Slowly stir or whisk the chocolate till everything is entirely melted.
6) Add vanilla extract and salt. Next add one egg at a time, stirring completely until well incorporated before adding the next egg.
7) Pour filling onto cooled or warm pie dish and bake in 175 degrees for about 20 to 25 mins.
Finish with glaze
8) Melt your chocolate and cream over a saucepan of boiling water.
9) Add honey and water, stir until well incorporated and the glaze has a nice smooth shiny finish to it. Pour it over your tart (that has been cooled) and swirl it around so it completely covers the tart.
Tip: Make your glaze (if possible) only before you serve it to your guests, it should be smooth and liquid so it can slide over your tart with ease. I forgot to add 2 tbsp of heavy cream and my glaze turned out more like a ganache and had to spread it over with a spoon.