Tag Archives: Chocolate pastry

Chocolate and raspberry tart

Valentine’s day is only 2 weeks away and what better dessert than a chocolate tart to eat with your valentine? This tart is not too sweet and I love the way the raspberries add a sharp acidity that lightens the rich and creamy dark chocolate filling.

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Source: Fréderic Anton

Ingredients

Chocolate pastry:

250g plain flour
150g unsalted butter
100g icing sugar
30 ground almond
15g unsweetened cocoa powder
2 beaten eggs
Pinch of sea salt

Chocolate cream :
50g full fat milk
120g cream
120g dark chocolate (60-70% cocoa)
30g sugar
12g unsalted butter
2 eggs

1 punnet of raspberries and Icing sugar for the decoration

Method

  1. To make the chocolate pastry: place the flour, cold butter, icing sugar, ground almond, cocoa powder and salt in a stand mixer (with flat beater) or in a bowl. Mix until crumbly.
  2. Thermomix: place the flour, cold butter, icing sugar, ground almond, cocoa powder and salt in the TM bowl. Mix 15 sec/speed 6 until crumbly.
  3. Add slowly the beaten eggs until it just clings (stop as soon as it does even if not all the eggs was added). Thermomix: add most of the beaten eggs, lock the lid and press the Turbo button for 1 sec at a time until just clinging together. If too dry, add the remaining eggs and Turbo another second.
  4. Form into a ball, wrap in cling film and refrigerate for at least 1 hour or overnight.
  5. Roll the pastry and line into a buttered and floured 20cm tart tin (or several mini tart tins for individual tartlets). You may have some pastry leftover, in which case, you can freeze it wrapped in cling film for later use.
  6. Line with baking parchment and fill with dried beans.
  7. Bake blind in a preheated oven at 180C (fan), 200C (non fan), Gaz mark 6 for 15 minutes then remove the baking parchment and beans and bake for another 10 minutes until golden. Leave out to cool on a wiring rack. Individual tarts would only take 10 + 5 minutes to cook.ChocolateTart_001
  8. Meanwhile, make the ganache: preheat the oven at 170C.
  9. Bring to a boil the milk, cream, butter and sugar in a saucepan.
  10. Meanwhile, chop the chocolate.
  11. Take the hot milk/cream out of the heat and add to the chocolate. Leave to rest for 1 minute, then mix gently until smooth (you mustn’t incorporate any bubble in the mixture).
  12. Add the eggs and mix, the mixture will thicken.
  13. Thermomix: place the chocolate in the TM bowl, mix 6 sec/speed 6 to chop. Add the cream, milk, butter and sugar and cook 5 minutes/50C/speed 3. Cook a little longer if needs be until smooth. Add the eggs and mix 10 sec/speed 3.
  14. Pour the ganache into the tart tin and place in the oven TURNED OFF and leave to gently cook for 16 minutes.ChocolateTart_002
  15. Take out of the oven, the ganache must be slightly trembling. If too liquid, place back in the oven for an extra 5 to 15 minutes.
  16. Leave to cool in the refrigerator for 2 hours to set.
  17. Before serving, dust the raspberries with icing sugar and place them on the tart.

Coffee infused chocolate tarts

This is another gem from “I love chocolate, I love Thermomix” cookbook and what a deliciously decadent dessert that is! The chocolate is enhanced by the coffee and the pastry is nice and crisp, not too hard but still holds its shape. I decorated it with homemade chocolate ruffles (see a good video here on how to make them) but you can do any decoration you like (in the book they say to make chocolate lattice using a paper cone).

I made them in mini tartlets version, which are the perfect size to serve with tea or coffee. You can of course make them in bigger tart shells if you wish.

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Source: I love chocolate, I love Thermomix cookbook

Ingredients

Chocolate pastry
170g plain flour
25g unsweetened cocoa powder (I used Bournville)
50g caster sugar
100g salted butter, diced and very cold
1 large egg

Chocolate and coffee ganache
200g whipping cream
2 tsp granular instant coffee
200g dark semi-sweet chocolate (I used a good 58% cocoa chocolate)

Decorations
100g good dark chocolate (not too strong, 58 to 64% cocoa), melted and tempered

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Method

  1. Make the chocolate pastry: sieve the flour and cocoa powder together by Turbo pulsing a few times.
  2. Add the butter and sugar, Turbo pulse in short burst until fine crumbs form.
  3. Add the egg and Turbo pulse in short burst JUST until clinging together.
  4. Press down into buttered and floured tartlet cases. Alternatively, chill in the fridge for 1 hour and roll into a floured surface. Line buttered and floured tart tins with the dough. Chill in the fridge for 1 hour to prevent shrinkage during baking.ChocolateTart_001
  5. Bake blind at 180C for 10 min for small tartlets (less than 5cm diameter), 15 min for bigger ones. Remove the baking beans and continue cooking in the oven for 3 minutes more. Cool in the tins on a rack.ChocolateTart_002
  6. Dark chocolate ganache: heat the cream and instant coffee 3 min/50C/speed 3.
  7. Add the chocolate and stir to a smooth cream 3 to 4 min/speed 3 with no heat.
  8. Set aside 10 minutes to cool a little then pour into the baked pastry cases. Cool at room temperature 45 minutes and refrigerate for 2 hours before serving.
  9. Decorations: warm the chocolate 2 min/37C/speed 2, scraping down the sides then finishing melting 3 min/speed 2.
  10. Make the ruffles as per the video or pour into a paper cone to create a nice lattice pattern over greaseproof paper. Set in the fridge 10 minutes before using.

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