today, i will present you a chocolate treat. this rich chocolate tart was KBB's challenge for this July. i can guarantee you this tart is so sinfully delicious. but what makes this post special is because today i'm gonna tell you something a little personal about me and also this blog, it has something related with chocolate.
chocolate is almost everyone's favorite ingredient or food. if you've been following my posts these past years, maybe you've known that i am not a huge fan of chocolate. i like chocolate, almost love it, but not crazy with it unlike someone i know really well. i have a special someone who loves chocolate so much and again.. if you've read all my posts labeled under chocolate, i think this person is always being mentioned in each and every chocolate post. lol. the problem here, me who don't love chocolate too much automatically not really often make something related with chocolate, while S. is always waiting for a chocolate treat. S. is indeed a very important person in my culinary journey and the one i really don't like to disappoint with any foods i make.
this food blog, could be established mostly because of S., to be honest i am a girl who spend too much time thinking and hesitating in making decision. at first, i was just too afraid to make a food-blog, i thought i wasn't qualified enough to join this amazing world, but S. supported me and forced me to take that step and keep on moving forward. and here i am, quite proud of what i've done. until now, S. still supported me to make progresses in this culinary world and i'm overwhelmed with those supports. it really means so much for me. so.. to make this long story short, i would like to make this post and also this chocolate tart as a tribute for S.
but for all of you my dear readers anywhere you are, it doesn't mean that i don't wanna share this treat with you as well. there's a lot of slices there, you can enjoy it too.. :)
Rich Chocolate Tart
originally from Best Food Desserts, The Australian Women Weekly
serves 10 slices
185 gr all purpose flour
25 gr cocoa powder
55 gr icing sugar
150 gr cold butter, diced
2 egg yolks
1 tsp cold water
4 egg yolks
55 gr caster sugar
80 ml heavy cream
300 gr dark cooking chocolate, melted
1 tsp vanilla extract
- for the pastry: put flour, cocoa powder, sugar, and butter in a food processor and process until mixture resembles fine breadcrumbs (do not process too long, or the dough will be tough). add in egg yolks and water, process until mixture forms a dough.
- take out the dough from the food processor, knead until smooth. wrap the dough with cling film, refrigerate for about 30 minutes.
- preheat oven to 180 degree C or moderate temperature.
- roll out the cold pastry dough on a lightly floured surface to fit a 23cm/9 in fluted loose-bottomed tart tin.place the pastry in the tin to form a pastry case and trim around the edge. refrigerate again for 30 minutes.
- line the pastry case with baking paper and fill with baking beans. cook in the preheated oven for 15 minutes, then remove from the oven and gently lift out the paper and beans. return the tin to the oven for a further 10 minutes or until the pastry is dry and golden brown.
- for the filling: beat egg yolks, eggs, and caster sugar in a small bowl with electric mixer until mixture is thick and creamy. add in cream, chocolate, and vanilla extract. beat until smooth. pour in the filling into baked pastry base.
- bake the tart for about 30 minutes or until filling is set. remove from the oven and let cool the tart in the tin for about 10 minutes. remove from the tin and dust with cocoa powder just before serving.
what happened in my kitchen?
- i spread a layer of peanut butter on the pastry base before pouring the filling in. the amount of peanut butter is adjusted according to your liking.
that's all for today's post, readers!
thanks for reading and have a very pleasant day!