If you’re a chocolate lover, you would always crave a perfect chocolate tart that reminds you of why you ARE CRAZYYY about chocolate in the first place – This Chili Chocolate Tart is IT. It is simple, decadent, and rich in chocolate flavours with a slight kick of chilli. It has a tender chocolate sweet pastry filled with chili chocolate custard filling, finishing off with a shiny cocoa gaze and chocolate shards. The taste of chili is very subtle in this recipe as I personally can’t take spicy very well. However, If you aren’t a big fan of chili, simply substitute it with dark chocolate and it will work just fine!
I don’t know about you but I have a thing for tarts. As simple as they look, there’s actually so much knowledge, hard work and effort behind to achieve a satisfying result. This is why the sense of accomplishment of finishing a gorgeous tart can be overwhelming (for me).
In this post, I am going to tell you the tips of making the best chocolate tart in the simplest way!
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- Use a food processor (no mess)
I was taught various ways of making sweet pastry i.e. cutting method, creamy method etc, but here I want to show you the easier way without getting your hand dirty – using a food processor. All you have to do is to process COLD butter cubes with dry ingredients until fine crumbs, then add in the egg and process until a smooth dough is formed. There’s minimum handling of the dough and you can avoid developing too much gluten in the dough, hence avoid pastry shrinkage when baked.
- Use a food processor (no mess)
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- Rest the sweet pastry dough (no shrinkage)
One thing that you must have heard when it comes to tarts making is REST THE DOUGH. The reason is that when you need to give time for the gluten that was formed during the dough making process to relax. When making this tart, you will be resting the pastry twice – first, to rest it in a rectangular flat form wrapped by plastic in refrigerator for at least 30 mins before rolling the pastry out for lining; second, to rest the pastry lined in tart rings in refrigerator for another 30 mins to relax the gluten formed during the rolling process. Relaxed gluten won’t shrink as badly (sometimes doesn’t shrink at all) during baking, and you will have a more tender and consistent sweet pastry. - Use a non-stick perforated baking mat when blind baking (no baking beans needed!)
Have you ever experienced the frustration that even if you have poked thousands of holes in the sweet pastry and even putting baking beans on, your pastry still annoyingly puff up a lot in the oven? Here is the solution for you – use a non-stick perforated baking mat. These perforated mats are amazing that they allow air to escape underneath the pastry and provide optimal destruction of heat. They give a much more consistent baking result and that’s why people are using it for baking a lot of items such as tarts, short bread cookies, macarons etc. - Bake the custard filling at low temperature
I know we all love ganache, I mean who doesn’t? But sometimes pure ganache filling can be too heavy as a filling. For my chocolate tart, I used a chocolate custard filling recipe that is slightly different from ganache due to the addition of eggs and milk. The eggs and milk sort of “lighten up” the ganache and make it custard-like. However if you want a smooth finish of the custard filling, you have to bake it at low temperature (120C). I baked my filling at 120C for 10mins and there were no cracks on the surface at all as the filling was cooked slowly and evenly.
- Rest the sweet pastry dough (no shrinkage)
Ingredients:
Chocolate Sweet Pastry
- 240g all purpose flour
- 95g icing sugar
- 25g cocoa powder (I used Callebautchocolate ‘s cocoa powder)
- pinch of salt
- 120g cold unsalted butter, cut into cubes
- 50g whole eggs (around 1 egg)
Chilli Chocolate Custard Filling
- 180g pure cream
- 180g Lindt’s chili chocolate (break into small pieces)
- 15g butter
- 40g eggs
- 40g cold milk
Cocoa glaze
- 70g water
- 65g sugar
- 20g neutral glaze
- 8g glucose
- 30g cream
- 15g cocoa powder (I used Callebautchocolate ‘s cocoa powder)
- 1.5 gelatine sheet (titanium)
- 40ml water
Instructions:
Make the Chocolate Sweet Pastry , put all purpose flour, icing sugar, cocoa powder, salt and cold butter cubes into a food processor (handle with care and never put your hand near the blade when the machine is on), process on medium speed until fine crumbs. Add in the egg and process on medium speed until a smooth dough is formed. Put the dough on your working surface dusted with flour, flatten it with your hand and shape into a rectangle. Wrap the dough in plastic and rest in the refrigerator for at least 30 mins.
After the resting time, flour your working surface and roll out your dough into 3mm. During the rolling process, you have to move the pastry around constantly and dust flour underneath the dough to ensure that the dough is not sticking to the bench. Poke holes into the pastries evenly with a fork and use a circular cutter to cut out circles that are around 3 cm bigger than the base of your tart rings. Fit the pastry into your tart ring and ensure to check if nice edges are formed at the base. Use a knife to cut off the excess pastry hanging out of the tart rings. Put the tart rings onto a perforated baking mat and rest in the refrigerator for 30 mins. Preheat your oven to 180C.
After the second resting time, bake the tart shells for 10mins. Take out from the oven, let cool slightly, and remove the tart rings carefully. Brings the oven temperature down to 120C.
Make the Chilli Chocolate Custard Filling, put chocolate pieces into a mixing bowl and set aside. Meanwhile. bring cream to a boil in a sauce pan, immediately pour hot cream over the chocolate. Let it sit for one min, then stir with a whisk until completely melted. Stir in the butter butter and and stir until melted. Add in cold milk , then egg into the ganache. Mix with a whisk until just incorporated. Fill the tart shells with the custard filling until it’s just 4mm away from the tart shell top edge. Bake at 120C for 10mins. Let cool in room temperature for 10 mins then put in refrigerator while you prepare the cocoa glaze.
Make the Cocoa glaze , bloom gelatine sheet with 40ml water, set aside. Bring all the other ingredients to a boil in a saucepan, off heat, stir in the bloomed gelatine and whisk until completely dissolved (try to avoid making any bubbles). Cool in room temperature for 15 mins. Take out the cooled tarts from the refrigerator, pour the glaze carefully on the set custard filling until it’s just full. Refrigerate the tart for at least 1 hour to set completely. Decorate with chocolate shards and gold leaves if desired. These tarts are best to consume within three days.
