Chocolate tart is to desserts what a little black dress is to fashion: simple, elegant, and timeless. We all need, and probably already have, a go-to recipe. This baked chocolate tart is a take on the classic ganache tart, with a baked custard and a little bit of caramel mixed in.
Although it would be difficult to make this vegan with all the cream and eggs involved – imperative components of a custard – the good news is, this can easily become a gluten-free dessert, approved by all your celiac friends. In fact, that’s exactly how this recipe was born: I needed to make something celiac friendly that didn’t involve any flour substitute.
Making a tart can be seem a bit daunting, but it’s all about mise en place: read through the recipe, prepare all the ingredients you’ll need and compartmentalize the process.
Start with the crust and preheating the oven. The crust is just a matter of mixing the ingredients together and pressing it into the pan, but I wouldn’t say it’s the easiest part.
Making the custard is about balancing all the moving parts, then finally getting them all together: melt the sugar into a caramel. That’s a slow process so you’ll have time to warm the cream and milk in the microwave, then whisk the eggs and yolk together in a separate bowl.
When you add the milk and cream to the caramel, do so carefully and slowly. It’ll likely spill and the caramel will harden, but don’t despair. Keep stirring over medium low heat until all those stubborn chunks dissolve.
Melting the chocolate in the microwave is probably the easiest part, now that I think of it. And when you’re done with that, strain the caramel cream into the melted chocolate and kill two birds with one stone: one less bowl to clean and you’ll get a smoother custard.
Straining the custard is a very important step, so you can get rid of any lumps and overcooked bits. If you have an immersion blender, you can use it here, but a good old whisk will do just fine.
Baking a custard requires very low heat and a longer time because it’s so delicate. Bake it for about 40 minutes, until the filling is set.
I like serving it with a dollop of labneh. The filling is rich and chocolatey and the labneh’s creamy tanginess complements it really well. If you’re feeling fancy or daring, I suggest a drizzle of your finest EVOO for a luxurious finish that my mother would call gross and unnecessary but I think of a unique taste.
If you make this baked chocolate tart, please let me know in the comments!
Baked Chocolate Tart
4
servings30
minutes40
minutes300
kcalIngredients
- Crust:
180g graham crackers crumbs
50g brown sugar
85g unsalted butter, melted
1 tsp vanilla
- Filling:
142g + 85g sugar, divided
480ml milk
480ml cream
170g eggs
57g yolks
113g semisweet chocolate, chopped
1 tbsp vanilla
labneh (optional), for serving
extra virgin olive oil, for serving
Directions
Preheat the oven to 265F.
Crust: In a bowl or a food processor, add the graham cracker crumbs, brown sugar, melted butter, and vanilla. Mix until combined and moist. Press the crust into an 8-inch round tart pan and set aside.
Filling:
Start with the caramel: add 142g sugar to pan or skillet over medium heat add small amount of sugar. Add it in small increments, allowing each addition to melt before adding the next. Continue this process until cooked to desired color.
Warm the milk, cream, and vanilla in the microwave. Add to the caramel over medium low heat, stirring constantly to incorporate. Bring to a simmer and remove from heat.
In a separate bowl, whisk the eggs and yolks until combined. Temper the eggs by slowly adding the caramel, one ladleful at a time, whisking rapidly as to prevent the eggs from coagulating into clumps.
Melt the chocolate: place chopped chocolate in a medium microwavable bowl. Microwave in 30-second intervals, stirring well between each, until chocolate is completely melted and smooth.
Strain the caramel into melted chocolate. This ensures a smooth custard and removes any bits of egg that may not have been properly combined or that have been overcooked.
Pour chocolate filling into crust and bake for 40 minutes at 265F. Scoop off any bubbles on the surface with a spoon
Serve with a dollop of labneh and a drizzle of olive oil.
good read
Regard Mel
Over 50 Delicious Keto Recipes – http://www.ketodietrecipes.co.uk
Thanks Mel!