Chocolate Truffle Tart

I made this chocolate truffle tart for the Easter weekends. I decided to try a tart base recipe that uses pate sucree or also known as a sweet tart dough and paired it with a dark chocolate filling. It is my first time making a tart using the pate sucree recipe while I have used the chocolate filling before when i made the chocolate tartlets. 

The richness of the tart comes from the chocolate filling and the fragrant buttery tart base. The passion fruit curd gives a very refreshing and contrasting dimension to the whole taste experience.

Pate Sucree Recipe (makes 2 single-crust 23cm tart)

adapted from The SoNo Baking Company Cookbook

Ingredients:

363g organic unbleached flour

250g butter, at room temperature

55g castor sugar

1 1/8 tsp salt

1 large egg

1 large egg yolk

Steps to bake:

• In a bowl, whisk the flour at aerate it; set aside.
• In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugar and salt on medium-high speed until light and fluffy, about 3 minutes, scraping down sides of the bowl halfway through. Add egg and yolk and mix to combine. Add the flour and beat until it has been absorbed.
• Scoop about half of the dough onto a sheet of plastic wrap, shape into a flattened disk and wrap in the plastic. Do the same for the other half. Refrigerate until firm, at least 2 hours.

Chocolate tart

Ingredients:

1/2 recipe of Pate Sucree, mentioned above

Steps to bake:

• On a lightly floured surface, roll the dough to a 30cm round, about 0.5cm thick. Fit the dough into the 23cm fluted tart pan with a removable bottom and trim the dough so that it comes slightly above the rim of the tart pan. Press the excess dough against the sharp edge of the rim of the pan with the heel of your hand to cut it level with the pan. Chill until firm, about 30 min.

• Set the oven rack in the middle of the oven. Preheat the oven to 180 degrees Celsius. Line a baking sheet with baking paper.

• Place the chilled tart shell on the prepared baking sheet and line it with baking paper, leaving a 2.5cm overhang. Fill with pie weights (I used beans). Bake until edges of the tart shell are firm and are just beginning to turn golden, 15 - 20 min. Remove the baking paper and pie weights (beans). Return the tart shell to the oven and continue to bake until the surface is golden all over, about 8 more min. Remove from oven.

Chocolate filling:

adapted from Dough Puncher!

296g heavy cream 

227g dark chocolate (not more than 65% cacao solid) / semi sweet chocolate (if you prefer sweeter chocolate), cut into small pieces

2 eggs

1 tsp vanilla
1/4 tsp salt

Directions:

• Place chopped chocolate/ chocolate chip into a heat proof bowl.

• Heat up cream to almost boiling, do not let the cream comes to a full boil as it will boil over the pot. You should be able to see small bubbles forming on surface of cream.

• Pour the hot cream over the chocolate and let the mixture sit for 3 min so that the heat will melt the chocolate. Stir the mixture with a wire whisk or a fork after 3 min. And let it cool as you stir.

• Mix in the egg and vanilla.

• Pour the chocolate mixture into a pouring cup so that it will be easier to fill the cooled tart.

• Fill the tart almost to the top.

• In a preheated oven of 170 degrees Celsius, bake for 15-20 minutes - until filling is set about 3 inches from edge but center is still wobbly. Let cool for 1 hour.

Chocolate Glaze: 

2 tbp heavy whipping cream (evaporated milk works great too)
49g bittersweet or semisweet chocolate (I used the same as in filling)
1 tsp corn syrup or golden syrup 

1 tbp water 

Directions:

• Either in the microwave or in a small saucepan, bring the 2 tablespoons cream to a boil, remove from heat. Pour over 49g chocolate. Whisk to combine. Then, whisk in corn syrup and water. Pour onto tart, tilting around to spread the glaze evenly. Let set 1 hour. Serve.

Would you like a slice of chocolate heaven? Try out the recipe and you will get there ;) Enjoy!

Blessed Easter everyone! 



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