Recipe #5 Chocolate Tart

Serves: 8

Ingredients

For the Tart

·      120 grams flour

·      40 grams powdered sugar

·      60 grams of cold butter, cut into small pieces

·      2 tblsp of cold water

·      For Ganache

·      100 grams of cooking dark chocolate (Chopped)

·      50 grams of cream (Amul)

Method

For Tart

-Sift the flour and sugar, mix and add to a bowl. Add cold butter and with your fingertips crumb the mixture. It should come to a breadcrumb-like consistency

-Now gradually add water little at a time to combine the mixture in dough like consistency. Knead it until it does not stick to the bowl. Flatten the dough and wrap it with cling film. Refrigerate for 15 mins

-After 15 mins, place the dough on a floured surface and using a rolling pin, start rolling from the centre. Rotate the disc slightly after every rolling to avoid the edges from cracking. Roll the dough to a 1/8’ thickness (2 coins width)

-Take a pie dish or individual tart shells and cut circles 2 inch wider than the mould and place it in the dish/ shells.

-Refrigerate the mould for 15 mins

-Preheat the oven at 180deg c

-Now, remove the tart shells/ pie dish and using a fork poke the bottom as well as the sides to avoid fluffing during baking process

-Bake at 180deg c for 20 mins or until the tarts become golden brown

-After 20 mins, remove it from the oven and let it cool on the racks

For Ganache

-In a heavy bottomed pan, pour in the cream and let it boil

-In another bowl, place the chopped chocolate and pour the boiled cream over it, let it sit for a minute till you see the chocolate slightly melting, now use a spatula and whisk it well to melt the entire chocolate. This kind of process helps in melting chocolate without seizing it (Seizing- Chocolate becomes hard and grainy).

-Now pipe the ganache in the tart shells or pour it in the pie dish. Sprinkle it with chopped hazelnuts / chocolate shavings/ chocolate sprinklers and serve cold

Happy Baking!!