Hi, artybaker here 🙂
I have a confession to make: I don’t make tarts nearly often enough, considering how tasty they are. In fact, I think this is only about the second tart I’ve ever made. The first was a plain chocolate tart with chocolate pastry. Nice, but a bit too rich (if that’s possible). Anyway, this is my Chocolate Truffle Tart:
It’s made with sweet pastry, then the filling is a chocolate truffle mixture. It is topped with a layer of white chocolate and then a pattern of dark chocolate on top. Here’s how it’s done…
First, it’s the pastry. I’ve tried making chocolate pastry before by taking away some of the flour and replacing it with cocoa powder, but it tasted too bitter and the cocoa flavour was too strong. True, I could have tried it again and decreased the amount of cocoa, but, I didn’t think plain pastry would be too bad with this tart and I didn’t want it to be too chocolatey. So I stuck with a sweet pastry recipe I got from a recipe book.
Start by preheating the oven to 200 degrees Celsius/180 degrees Celsius fan oven/400 degrees Fahrenheit/gas 6 and greasing a 28 cm (11 in) round tart tin with butter. Make sure the tin has a removable base too.
Sift plain flour and icing sugar into a bowl (I didn’t sieve them – and payed for it later with endless minutes of trying to get rid of lumps of icing sugar).
Tear the margarine into pieces and rub it into the flour and icing sugar until the mixture resembles breadcrumbs.
Add one beaten egg and, if necessary a tablespoon or two of water. Mix until a ball of dough is formed and knead this until smooth on a floured surface.
Place this ball of dough on the base of your greased tin.
Roll out until the pastry is bigger than the size of the tin base by about 4 – 5 cm.
Now, fold the edges loosely into the middle.
Put this inside the tin edging, fold the over hangings over the sides, and press it into the flutes with a spare bit of pastry.
Line the pastry with some greaseproof paper or baking parchment and pour some baking beans in. These will stop the base rising up and prevent the sides falling in (you will need more than I used; ideally enough to cover the entire surface, I just don’t have enough).
Bake for 15 minutes in the preheated oven then remove the paper and baking beans.
Trim the edges with a sharp knife and return to the oven for another 10 – 15 minutes. Eat or throw away the scraps.
After the pastry has finished cooking remove the outer rim and transfer to the fridge.
Now for the filling. It’s not baked because it’s a chocolate truffle recipe – hence the name. I got the idea because I was planning to just make truffles, then decided to go one step further and make a tart.
First, melt 450g (1 lb) of dark chocolate with 50g (1 3/4 oz) of margarine in a glass bowl over a pan of boiling water.
Then add single cream and egg yolks.
Take off the heat and pour into the pastry case. Smooth down with a palette knife.
Chill in the fridge for 1 hour.
The topping is white chocolate with a pattern of dark chocolate on top. It looks a bit like a spider’s web, which wasn’t the best of planning from me, seeing as it’s about as far away from Halloween as you can get. But, I did it because I wanted to finally get the ‘feathering’ effect right. I’ve tried it many times and have never had much success, until now! Woo hoo!
Melt 200g (7oz) white chocolate like you did with the chocolate and butter for the filling.
Spread this evenly over the top of the tart.
Now melt some dark chocolate and drizzle or pipe over the white chocolate in a pattern of circles getting bigger from the inside out.
Use a cocktail stick to make the decoration look like a spiders web. Start from the dot in the middle and drag the stick towards the outside slowly.
And that’s done! You can eat it straight away or leave it at room temperature for a while for the chocolate on top to set slightly. If you put it in the fridge the chocolate will crack when you try to cut it.
I was going to write the recipe here, but honestly, I just want to get this post done and out of the way! If you want me to post it please comment and I will happily do it 🙂
Thanks for reading 😉