Decadent Chocolate Tart with Orange Zest and Shortcrust Pastry

Chocolate Tart Recipe

Category: Desserts
Servings: 6

Ingredients

Instructions

1. Prepare the shortcrust pastry:
   Begin by making the shortcrust pastry for the tart base. On a clean surface or work surface, sift the all-purpose flour. Create a well in the center and add the sugar, baking powder, and soft butter. Mix in the egg yolks and start incorporating all the ingredients with your hands, kneading quickly to avoid warming the dough too much. Continue until the dough becomes a smooth, homogenous ball. Wrap the dough ball in plastic wrap and set it aside to rest.

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2. Prepare the chocolate custard filling:
   In a separate saucepan, gently heat the milk. In a large bowl, whisk the two whole eggs and the 100g of sugar together until combined. Add the cornstarch to the egg-sugar mixture and whisk until smooth. Once the milk is heated, gradually pour it into the egg mixture while continuously whisking to prevent the eggs from curdling. Return this mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to a custard-like consistency. Remove from heat and stir in the chopped dark chocolate, mixing until the chocolate has fully melted and incorporated into the custard. Transfer the chocolate custard to a bowl, cover it with plastic wrap directly on the surface to prevent a skin from forming, and allow it to cool to room temperature. Once cooled, place it in the fridge for further chilling.

3. Roll out the shortcrust pastry:
   Once the dough has rested, roll it out on a floured surface using a rolling pin. If the dough feels too firm, you can gently tap it with the rolling pin to soften it before rolling it to an even thickness of about 3-4 mm. Place the rolled-out dough between two sheets of parchment paper to help you transfer it. Carefully flip the dough over onto a tart pan (approximately 22 cm in diameter), ensuring the dough is centered and evenly spread. Gently peel off the second layer of parchment paper. Press the dough against the edges and bottom of the tart pan to fit perfectly. You can use a small ball of dough wrapped in plastic wrap to help press the dough into the pan, ensuring even coverage along the edges and bottom.

4. Assemble the tart:
   Once the dough is in place, use a rolling pin to trim any excess dough from the edges, making sure the crust is even. Fill the tart with the cooled chocolate custard, smoothing the surface with a spatula for an even layer.

5. Decorate the tart:
   Roll out any leftover dough and cut it into strips to create a lattice pattern on top of the filled tart. Arrange the strips in a crisscross pattern, starting from the outer edges and working your way towards the center to create a beautiful checkerboard design. Once the lattice is in place, brush the top with fresh cream. This will give the crust a golden finish once baked.

6. Bake the tart:
   Preheat the oven to 160°C (320°F) in static mode. Place the tart on the lowest rack of the oven and bake for about 50 minutes. The tart should be golden brown on top when ready. Once the baking time is complete, remove the tart from the oven and let it cool slightly before carefully removing it from the pan.

7. Cool and Serve:
   Allow the tart to cool completely before serving. Once cooled, slice and enjoy this indulgent chocolate tart with a buttery, crisp shortcrust pastry.

Enjoy your homemade Chocolate Tart that’s perfect for any occasion! Whether it’s a cozy family dessert or a special treat for a celebration, this rich and decadent dessert will surely impress.