This is my entry for JFI-Chocolate event. Made the EGG version of this for a dinner and everyone loved it. Serve it with freshly sliced strawberries and it will make the chocolaty buttery tart lighter. This recipe is inspired from “Tyler Florence” one of my favorite Food TV hosts. Based on a few requests on an egg less recipe, I have altered the traditional recipe, which tastes almost the same.

The change I made to the recipe was to add walnuts, which was not there in the original recipe. Due to this addition the tart got a rugged look and not the smooth look it ought to have.

 

Serves: 6-8 servings

Cooking time: 1 hour Preparation Time: 50 minutes

Ingredients for tart crust

Adding the egg in the traditional recipe, makes the crust a little more flaky. Omitting the egg makes it as soft and tummy and crusty but not as flaky. So really the taste is not altered.

• 2 cups all-purpose flour, plus more for dusting
• 3 tablespoons sugar
• ¼ teaspoon salt
• ¾ cup unsalted butter, cold and cut into small chunks
• 2 tablespoons ice water, plus more if needed

Ingredients for filling

Adding the egg in the traditional egg recipe gives it a smooth and firm texture. When the egg is cooked along with the other ingredients, the yolk is cooked and hence firms the filling. Adding corn flour substitutes the egg and does the alter the taste. The flavor of chocolate and walnuts supercedes any other taste. The choice of chocolate is as important. Using Ghirardelli Chocolate, for example add extra richness to the recipe

• 1 cup heavy cream
• ½ cup milk
• 10 ounces semisweet chocolate, chopped
• 2 tablespoons sugar
• ¼ teaspoon salt
• 2 tablespoons on corn flour

Method for making pastry – tart crust

To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with hands until the mixture resembles coarse crumbs. Make a well in the middle of the pastry.

Pour ice water into the well and work it in to bind the dough until it holds together without being too wet or sticky.

Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.

Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch 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 C

Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes, and then remove the foil and weights. Using a pastry brush, lightly coat the crust with a beaten egg white. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown. Remember the tart will be cooked again with the filling. It should be cooked but light in color so that it will not burn on the second bake. Set aside to cool.

Method for filling

Mix the corn flour in milk until dissolved.

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.

Pour the filling into the cooled tart shell and bake at 180 C for 15 to 20 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.

Cool and refrigerate and serve with freshly sliced strawberries.

Filed under: Cakes/Pies/Tarts

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