Chocolate Tart

Step 1: We begin making the Chocolate Tart Recipe by following the below procedures:Method for making the tart crustIn a large mixing bowl; combine the flour, sugar, and salt

Step 2: Add the butter and mix the butter into the flour with your fingers until the mixture resembles coarse crumbs

Step 3: Add in a tablespoon of ice water at a time and knead to bring the flour together

Step 4: Knead to form a firm dough that is firm and does not break apart when you try to press it

Step 5: Make sure you only add a tablespoon of water at a time, as the warmth of your hand will help bring the flour together to form a dough

Step 6: Wrap the pastry crust dough in cling wrap and refrigerate for at least 30 minutes

Step 7: After 30 minutes, roll out the pastry dough on a lightly floured surface

Step 8: Roll it out to make a circle of 12 inch diameter that is about 1/4 inch thick

Step 9: Lift the dough carefully from the floured surface and place it in a 9 inch tart pan with a removable base

Step 10: Press the dough into the pan so it fits tightly; press the edges into the sides of the pan

Step 11: It is important to press the dough evenly into every nook and corner of the pan's ring

Step 12: Remove the excess dough that is hanging off the sides of the pan

Step 13: Place the tart crust in the freezer for atleast another 15 minutes

Step 14: This process of chilling the crust, helps make the crust flaky when baked

Step 15: Prebaking the Tart CrustPreheat the oven to 180 C

Step 16: Once the oven is preheated, Prick the chilled tart crust with a fork, so it does not puff up while in the oven

Step 17: Cover the tart crust with foil, place pie weights or beans on the crust and prebake the crust for about 25 minutes

Step 18: The tart will look golden brown but not completely baked

Step 19: Remove the tart crust from the oven and allow the oven to be on at 180C

Step 20: Remove the foil and pie weights/ beans and keep the crust aside while we prepare the filling

Step 21: Method for Chocolate FillingWhisk the eggs in a bowl until light and flully

Step 22: Keep aside

Step 23: To make the chocolate filling for the tart, place the heavy cream and milk in a sauce pan over medium heat, add in the chopped chocolate and keep stirring on low heat till you see the chocolate melting half way through

Step 24: Turn off the heat and proceed to melt the chocolate into the milk and cream mixture in the existing heat

Step 25: Add in the sugar and salt and whisk the chocolate cream mixture until well combined

Step 26: Next add in the whisked eggs into the chocolate cream mixture and whisk it in well until well combined

Step 27: The chocolate cream filling mixture is now ready to be poured into the tart crust

Step 28: Pour the filling into the tart crust and place it back into the oven and bake for about 15 minutes until the filling is set and the surface is glossy

Step 29: If you see any bubbles or cracks forming on the surface, take the tart out right away as this indicates that the tart is getting overbaked

Step 30: Keep monitoring the Chocolate Tart while its in the oven, as the baking times differ from oven to oven

Step 31: It is important to monitor so you don't over bake the chocolate

Step 32: Remove the Chocolate Tart from the oven, and allow it to cool completely

Step 33: Refrigerate the Chocolate Tart for about 8 hours until set and serve it along with fresh fruits, like strawberries

Step 34: Serve the Chocolate Tart Recipe as a Dessert for a Get together Party to amuse your guest