As that promise was hard to keep, my Father in Law asked me a Thin Dark Chocolate Tart for his BDay before leaving to the States so I gave up to my chocolate fear and made this (awesome) dessert.
Is very French style to do very thin tarts as dessert after a heavy dinner, so If you are looking for something sophisticated, balanced and not too sweet this chocolate tart is for you.
You will need:
Yield: 6 – 8 servings
Yield: For a tart of 22cm or 6 persons
- 50 g of butter softened
- 50 g of icing sugar
- 20 g of almond flour
- 25 g of egg
- 125 g of flour
- 1/2 vanilla bean scrapped
- a pinch of salt
- a little bit of water
Put the butter in a mixer bowl and beat until smooth and creamy.
Add the sugar, ground almonds, and vanilla bean seeds. Mix until well combined.
Add the egg. Be sure the egg is fully incorporated before adding the next ingredient.
Combine the flour and salt. Add to the dough in about three parts. Mix until just it comes together. Attention here: Be very careful and for any reason Do not overwork the dough!
It’s better to have a lumpy dough rather than a overworked one.
Turn the dough into a disk and wrap them with plastic wrap and store in the fridge for an hour.
Remove the dough from the fridge, and roll it between two sheets of parchment paper. Work quickly…like that the dough will stay manageable and not soft and overworked.
Line your tart ring with the dough and put it back in the fridge for at least 1 hrs to rest.
Preheat the oven to180°C
Bake for 15-20 minutes until it’s golden brown.
- 240 g of liquid Heavy cream (full fat … sorry ^.^)
- 18 g Glucose Syrup
- 35 g of butter
- 220 g of Dark chocolate
- cocoa powder to sprinkle
Weigh the darkchocolate, chop it and put it in a bowl. set aside.
In a small casserole bring to a boil the cream, glucose and the butter.
Pour the cream mixture over the chocolate and gently mix the whole withour incorporating any air bubles. If you have bubles pop them!
When the chocolate in all silky and bright, pour it over your prebaked tart crust. Lei it set for 20 min room temperature and then refrigerate.
When the tart is completely set, sprinkle cocoa powder to decorate.
Hope you love it, and guess what?? No allergy this time =D.