How to make Chocolate Tart -

A rich tart preparation with chocolate and cream filing.

Sanjeev Kapoor

This recipe is from the book Cakes and Bakes.

Main Ingredients : Basic Short Crust Pastry (बेसिक शॉर्ट क्रस्ट पेस्टरी), Orange Rind (ऑरेन्ज पील / संतरे का छिलका)

Cuisine : French

Course : Desserts

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Chocolate Tart

Chocolate Tart Recipe Card

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French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Chocolate Tart Recipe

  • Basic Short Crust Pastry 1

  • Orange Rind grated 1 tablespoon

  • Lemon rind grated 1 tablespoon

  • For filling

  • Dark chocolate grated 600 grams

  • Fresh cream 2 cups

  • Coffee powder 1 teaspoon

  • FOR DECORATION

  • White chocolate shavings as required

  • Dark chocolate shavings as required

Method

Step 1

Add orange rind and lemon rind to the shortcrust pastry dough and mix in well. Roll out pastry to half centimeter thickness and place in an eight and a half inch square tart tin covering the base and sides. Trim off the excess pastry and press lightly.

Step 2

Prick all over with a fork and chill in a refrigerator for ten minutes. Preheat oven to 200ºC/400ºF/Gas Mark 6. Take the tart tin out of the refrigerator and place it in the preheated oven and blind bake the pastry for ten minutes. Set aside to cool.

Step 3

To prepare the filling, place cream in a pan and bring it to a boil. Add chocolate and stir until smooth. Remove from heat and add coffee powder dissolved in one tablespoon of water and mix well. Set aside to cool completely.

Step 4

Pour the filling into the tart shell and chill in the refrigerator until set. Decorate with chocolate shavings, cut into wedges and serve with cream.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.