Fun Way to Cook Mesmerizing Dark Chocolate Tart

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Dark Chocolate Tart Recipe - decadent and beautiful dessert, perfect for chocolate lovers. Chocolate graham cracker crust, chocolate filling and chocolate ganache - three layers of dark chocolate. Learn how to make Dark Chocolate Tart. You can have Dark Chocolate Tart using 10 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Dark Chocolate Tart

1. Prepare 100 Grams of Butter (cold).
2. It's 225 Grams of Plain Flour.
3. You need 4 Tablespoons of water Ice Cold.
4. It's 2 Teaspoons of Sugar Powdered.
5. Prepare 200 Grams of Dark Chocolate Rich (70% Cocoa).
6. Prepare 200 Millilitres of Fresh Cream (I used Amul).
7. It's 1 of Egg Large (lightly beaten).
8. It's 1 Tablespoon of Honey.
9. Prepare 1 Teaspoon of Vanilla Extract.
10. You need of Sugar for dusting.

The amazing combination of dark chocolate and pumpkin in this dreamy Dark Chocolate Pumpkin Tart gives traditional pumpkin pie a run for its title as fall's favorite dessert! Dark Chocolate Ganache Tart. this link is to an external site that may or may not meet accessibility guidelines. This dark chocolate tart is so luscious and delicious, you'll find yourself going in for seconds! The quick and easy cookie crust, paired with the creamy chocolate filling is a match made in heaven.

Dark Chocolate Tart step by step

1. Sift the flour and sugar in a bowl. Add the cold butter. Mix them using your fingertips till it resembles bread crumbs. Or you can use a hand mixer..
2. At this stage add the cold water spoon by spoon. Add water till it is combined well and forms into a soft dough. Now take a tart pan and start filling it with this crumbs..
3. Press the crumbs (the dough) with your fingertips and line the whole tart pan. The thickness should be around 1/8 of an inch. Let it rest for an hour in the fridge. Save the remaining for another day. This dough will be good for a week in the refrigerator..
4. Line a foil on top of this tart dough and place beans/rice to prevent it from puffing up. This is blind baking. Blind bake it in a pre-heated oven at 175c for 20 minutes. Remove the foil with beans and bake it for another 7-10 minutes. The tart should be just baked..
5. Remove from the oven and let it cool. Meanwhile, chop the chocolate and place in a bowl. Heat the cream (do not boil) and pour it over the chocolate. Let it rest for 10 minutes. Give it a good stir so that no lumps are formed. If any, pop the bowl into the microwave for 40-60 secs..
6. Let the chocolate cool. Add honey, vanilla and the egg. Stir gently till everything is incorporated. Pour the chocolate ganache mixture in the cooled tart shell..
7. Place the tart pan in a tray (to prevent the tart from getting burnt) and then bake at 160c for about 15-20 minutes or till the centre of the filling is wobbly..
8. Let the tart cool for 30 minutes at least. Dust it with sugar powder and serve it with vanilla ice-cream..

For the filling, finely chop the darker bittersweet chocolate. Whisk starch and a little of the milk together until dissolved. Looking for an impressive chocolate tart recipe to service at your next dinner party? A rich, fruity dark chocolate like those from Papua New Guinea will go very well with the chilli. Chocolate pies and tarts are always welcome at our table.