For the tart shell
- 125 g all-purpose flour
- 85 g [1/4 cup+2 tbsp] butter
- 1 tbsp powdered sugar (optional)
- 1.5 tbsp ice cold water
For the chocolate filling
- 185 g [1.5 cups] chocolate
- 200 ml heavy cream [I used Amul cream]
- 42 g [3 tbsp] butter
- In a bowl, add the flour and sugar and lightly whisk until combined
- Add in the cold butter, and using your fingertips, rub in the butter, until the mixture resembles breadcrumbs.
- Add in the ice water, and bring the dough together.
- Wrap the dough in cling wrap, and refrigerate for 30-45 minutes.
- After chilling, preheat the oven to 180 ºC
- Roll out the dough as big as your tart tin (depends on the size, if you are using mini tart tins or a regular sized tin; mine was 6inches in diameter)
- Lay it over your tart tin, and gently press into the edges; trim off the excess pastry.
- Place a large piece of baking paper over the case, and fill it with baking beans/any other kind of beans. Chill for 15 minutes.
- Bake the crust for 15 minutes, then remove the beans, and cook for another 5-7 minutes. The beans prevent the tart to shrink
- Keep the crust aside to cool
- To make the chocolate filling, roughly chop the chocolate and put it in a large bowl along with the butter.
- Heat the cream in a pan. Turn off the heat as soon as you see bubbles
- Gently pour the hot cream over the chocolate and stir the mixture until smooth
- Now, pour the chocolate mixture in the tart crust, and cool in the fridge overnight.
- Garnish with lines of milk chocolate and chopped nuts.
Who doesn’t love a good chocolate tart?
Buttery, flaky crust, with the creamiest and chocolate-iest filling- this tart will make you weak in the knees.
AND, its eggless!
All you have to do is bake a tart crust (or mini tart crusts) and pour the shiny, creamy chocolate ganache in!
Need I give any more reasons to try this out?