For my first baking adventure in my Tiny Baker blog I decided to prepare a scrumptious, mouth watering chocolate tart. This is a must for any true chocolate lover. (Taken from Orna and Ella's cook book).
So… The first thing that you will need is to make the crust. your going to need:
210 gr of flour (1 and 1/2 cups), 140 gr cold butter, 46 gr powdered sugar (6 tablespoons) and 35 ml of whipping cream (2 tablespoons and 1 teaspoon).
In a food processor (or just a plain big bowl) combine the flour, butter and powdered sugar. Process until crumbs start to appear. Add the whipping cream and process until the dough is combined. Wrap in a plastic wrap and refrigerate 30 minutes.
When the dough is nice and cold, roll it out on a baking sheet. Gently adjust the dough so that it’s laying right against a 26 cm pie pan. Make small holes using a fork and refrigerate over night or during the day (about 8 hours).
Bake the crust for 20 minutes at 180 degrees celsius. After 20 minutes take the crust out and brush with some egg wash. Return to the oven for another minute.
Reduce the oven heat to 165 degrees celsius, take the crust out of the oven and set aside.
While the crust is cooling make the chocolate filling. You will need 300 gr of good quality chocolate (70% cocoa), 200 gr of butter, 2 eggs, 2 egg yolks and 50 gr of sugar (1/4 cup).
Melt the chocolate and butter using a double boiler. Beat the eggs, egg yolks and sugar till they are fluff and steady. Fold them into the melted cholcolate quickly and gently. Pour the mixture on the baked crust and bake for 10 minutes at 165 degrees celsius.
Take out of the oven and let the tart cool.