Homemade tarts can be a pain, but it's all worth it when you know what goes into crafting them, doesn't it? With a little effort, you can give yourself a pat on the back for making something worth rivaling pastry chefs.
There is nothing more decadent or delightful than a perfectly crafted chocolate tart with a smattering of cocoa or berries on top. These elegant little pastries have been pleasing palates for centuries with their harmonious blend of textures and flavors.
A chocolate tart begins with a crisp, buttery crust that forms the structure and base notes. Within its walls lies a smooth and luscious chocolate filling that takes center stage. The filling can vary from a dense fudge to a lighter cream, but they all deliver an indulgent chocolate experience.
Topping it off is often a delicate dusting of powdered sugar or shiny glaze that adds the final sweet and visual flair. You can get creative with touches of cocoa, nuts or fruit too.
Before we get into the basics of the chocolate tart and its components, where exactly did the mother tart come from? It was France of course, where two single women, actually sisters who ran a hotel called Hôtel Tatin in the 1880s, were behind the invention of the Tarte des Demoiselles Tatin, or the Tart, named after the two single women named Caroline and Stephanie Tatin respectively.
Apple tarts were more popular then, since cocoa was yet to take over Europe. It was not until the mechanization of the baking processes, that cocoa, which was more popular in drinks then, began creeping into solid and semi-solid confections.
But written records trace the first chocolate tart recipe to 1737 in a book called The Whole Duty of a Woman. The recipe used five ingredients for the filling—rice flour, milk, salt, egg yolks, and chocolate resting on a flour tart base. It’s likely that later versions emerged or took inspiration from this recipe itself.
Whether made with rich dark chocolate or milder milk chocolate, every bite of a chocolate tart transports the eater to a place of pure bliss. The crispy and flaky crust gives way to a silky filling that coats the mouth. Each flavor mingles together in perfect harmony.
The modern chocolate tart consists of a shortcrust pastry shell that bakes up crisp yet buttery to form the base. Common fillings nestled within include silky ganache made from cream and chocolate, light-as-air mousse, or rich pastry cream infused with cocoa. For visual flair, tops may feature additions like chocolate shavings, cocoa powder or seasonal berries. Presentation varies from naked tarts in their pans to creative plating for a polished presentation.
While simple in components, crafting the perfect chocolate tart is an art that takes practice and a delicate hand. Seasoned pastry chefs spend years mastering techniques to produce tarts of consistent quality and visual appeal. But don’t worry, we will simplify the process for you.
The difficulty level for the recipe is intermediate, if you are a novice, consider skipping making the tart base and buying it instead from the local bakery and making the process easier for yourself.
Ingredients:
For the tart base:
For the ganache:
For the pastry cream:
Instructions: