Sunday, September 11, 2005

What more chocolate?



Well, I know this might be dangerous to look at and could just possibly (hopefully) inspire a full blown chocolate craving in you.... If it does consider this... you only have to look at the photo, I baked them then tasted their rich, smooth, slightly bitter chocolate with a toothsome wholemeal crust..... I do think I can say this now, get that chocolate away from me . In other words, I think I may (just) have over done it on the chocolate goodness factor, I don't think this says anything about my staying power, or my ability to eat sweet rich chocolately goodness. But instead it says just how chocolatey and intoxicating these last 2 dishes have been. OMG they are good... but don't mention chocolate to me for awhile because I think I might....

Chocolate tart

Filling:
1 TBSP heavy cream
1/2 cup milk
100gs bittersweet chocolate, chopped
1/8 teaspoon salt
1 large eggs, at room temperature

Pastry Recipe

Roll out the pastry on a lightly floured surface.about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a mini tart pan with a removable bottom. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. It is important to press the dough evenly into every nook and corner of the ring, especially the scalloped edges. Shave off the excess hanging dough with a knife. Put the tart in the refrigerator for 15 minutes to relax.

Preheat the oven to 180 degrees C.

Pre bake the tart shells.

To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and bake at 170 degrees C for 10 to 15 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away – that means it is beginning to become over baked. Let the tarts cool.

*Optional* Melt some chocolate and smooth a layer over the top of the tart.

makes 4 mini tarts

24 comments:

Anonymous said...

Looks like the perfect breakfast to me! Yummmmm. You certainly have outdone yourself in the chocolate department lately, Miss C. *envy massive craving envy massive craving envy massive craving* : ) 

Posted by farmgirl

Anonymous said...

I would *zap* one to you right now if I could FG *hug*... the envy is alittle too bitter at the moment 

Posted by clare eats

Anonymous said...

they were mini tarts, right? so, it couldn't possibly have caused a choco-OD, no? hmmm, exactly how mini were these? heeheehee...it looks delicious! 

Posted by eatzycath

Anonymous said...

hmm they weren't that mini.... I think I was just trying to make myself feel better..... 15 cm diameter tarts???

Did you see the recipe below too? definately a combined effect 

Posted by clare eats

Anonymous said...

I just ate a plum to stave off the chocolate craving you're giving me.

It ain't working. Time for a brownie. That tart looks delicious. *Sigh* More chocolate baking in my near future. ;) 

Posted by The Countess

Anonymous said...

Hi Countess :)
It was all your fault you know... these really just chocolate pots in a tart! 

Posted by clare eats

Anonymous said...

Hey Clare - You're going to wear out this oven in no time! I gained 5 pounds just reading your last two posts..... 

Posted by Kirk

Anonymous said...

Hi Kirk,
Obviously the oven wouldn't be up to my exacting standards then!

5 pounds? you surely not :P 

Posted by clare eats

Anonymous said...

Clare, Clare, Clare. What are you doing to us? I wasn't even thinking of chocolate before I saw this photo.  

Posted by Amy

Anonymous said...

I see am doing just what I was planning on! :) 

Posted by clare eats

Anonymous said...

You can send me some of that! Wow - it looks delicious! 

Posted by Joe @ Culinary in the Desert

Anonymous said...

ahhhhh clare all this chocolatey goodness is killing me! why do they have to look and sound sooo good? have. to. go. out. and. get. chocolate.now. 

Posted by gwenda

Anonymous said...

Hi Joe
yep, not too bad at all!

Hi Gwenda....
You showed me the ones at Rise you naughty grl! 

Posted by clare eats

Anonymous said...

MORE chocolate layered on top? You are a chocolate fiend this week, Clare. Not that there's anything wrond with that, of course.
It looks fantastic. 

Posted by Nic

Anonymous said...

Hi Nic
Doesn't it give a gorgeous glossy finish though?

I have been wanting to make your chocchip biscuits..... I think I might have to hold off, for a couple of days.... :) glad you approve! 

Posted by clare eats

Anonymous said...

Hi Clare,

It looks like your new oven is getting a work out! =) These chocolate tarts look delicious, but where's the whipped cream? =P 

Posted by Reid

Anonymous said...

Oh wow! That looks so good that now I am craving for some choc tarts. Can't wait for the choc chip cookies! 

Posted by boo_licious

Anonymous said...

Hi Clare,

Don't know why my comment didn't post, but I'm thinking that you are definitely giving your new oven a work out. I love chocolate tarts, but where's the whipped cream? =P 

Posted by Reid

Anonymous said...

Clare, this looks scrumptious! Did you use the Plaistowe couveture for this as well? They have really been splashing out on the advertising for the stuff in all the glossy food magazines, but I haven't actually seen any in the supermarket. You said you'd add some Lindt to the brownies - is it too sweet? 

Posted by plum

Anonymous said...

Hi Reid =)
Oh I am so giving the oven a work out... it so aint stopping yet either!

Hi Boo

hehehe they will be soon *clare rubs her hands together*

Hi Plum
Yep I did!
Hmm I still haven't made my mind up yet, I was just using the Lindt 75% and I really like the slightly bitter goodness. I think the brownies where alittle too sweet with just the plaitowe coveture which is 66%. It Kicks other "cooking chocolate* but I am still not sure about it's bang for buck. It was $4.50 for 200gm so it is just cheaper than the lindt. I didn't add any extra sugar to these tarts and they were just the right sweetness level for me. 

Posted by clare eats

Anonymous said...

mmm heavenly! 

Posted by Catesa

Anonymous said...

I think that is the best response yet Catesa thanks! 

Posted by clare eats

Anonymous said...

Mmmmmmmmmmmmmmmm.
And another mmmmmmmmmmmmmmmmmmmmm.... Yummmy! 

Posted by Pille

Anonymous said...

Hi Pille!!!
You are so right :) 

Posted by clare eats

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