Aria chocolate tart

 

This post goes to all the chocolate lovers out there! If you really LOVE chocolate, this recipe is for you! I've been wanting to make a chocolate tart for a while now but I've been waiting for a special occasion. This weekend I had friends over for dinner, and the first thing that came to my mind was a chocolate tart. I decided to go with a mouthwatering recipe from the Masterchef. The recipe was created by Sydney's Aria pastry chef, Andrew Honeyset. Of course a few changes had to be made. I skipped the macarons, the sorbet and the tempered chocolate half pipe, because the tart seemed appealing enough! This luscious tart combines three delicious layers of chocolate. The first layer is a cookie-textured chocolate crust. The middle layer is a chocolate mixture made with a knock-out combination of melted chocolate, cream, eggs, and butter. Once baked, cooled, and chilled, the final smooth and shiny chocolate layer is added. The result was the most rich, the most chocolaty tart I've ever tasted. This tart is freakin' divine! Everyone loved it. The crumbly chocolate crust, the bittersweet ganache layer, and an almost patent-leather shiny glaze. No wonder this dessert got oohs and aahs!

Ingredients:
Chocolate Pastry:
320g plain flour
60g cocoa
160g caster sugar
a pinch of salt
160g cold butter, diced
2 eggs

Chocolate tart mixture:
210g good quality dark chocolate, chopped
60g milk chocolate
60g butter, diced
315ml cream
3 eggs
2 egg yolks

Chocolate glacage:
300g dark chocolate, chopped
240ml cream
300ml chocolate sauce (recipe follows)

Chocolate sauce (for the chocolate glacage):
60g cocoa
200ml water
120g caster sugar
25g butter, diced



Chocolate Pastry:
To make the chocolate pastry, place the flour, cocoa, sugar, butter and a pinch of salt in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add eggs and process until dough just starts to come together. Turn onto a lightly floured surface and gently knead until smooth. Flatten into a disc shape, wrap in cling wrap and place in the fridge for 30 minutes to rest.

Roll out the pastry to about 3mm thick. Line the base and sides of a tart tin (I used 23cm round, the book says 10x34cm rectangular) with the pastry, and trim any excess. Place in the fridge for 15 minutes to rest. Line the pastry with baking paper and fill with baking weights or rice. Bake for 10 minutes. Remove paper and weights and bake for a further 5-10 minutes at 350ºF (180ºC) or until firm to the touch.

Chocolate tart mixture:
Preheat oven to (320ºF) 160°C. Place chocolate and butter in a bowl.

Place cream in a saucepan and bring to the boil. Pour cream over chocolate in bowl and stir until smooth, stir in eggs.

Pour chocolate mixture into tart shell up until about 3/4 full (you'll need to leave enough room for the glacage). Bake for 25 minutes until the centre has just cooked and the top has just set. Take the tart out of the oven and allow to cool to room temperature before topping with the chocolate glacage (recipe follows after).

Refrigerate tart in fridge until firm before serving.

Chocolate sauce (for the glacage):
Combine cocoa, water and sugar in a saucepan and stir over heat until sugar dissolves. Bring to the boil, stir in butter until melted and mixed. Strain through a sieve placed over a bowl and set aside.

Chocolate glacage:
Place chocolate in a large bowl. Place cream in a saucepan and bring to the boil. Pour cream over the chocolate in the bowl and stir until smooth. Add in the chocolate sauce that you just made and stir (recipe above). When the completed tart has cooled, spoon or pour the glacage over the tart and place in fridge until firm.

Tarte au chocolat

Ingrédients:
Pâte à chocolat:
320g farine
60g cocoa
160g sucre
pincée de sel
160g beurre froid, coupé en dés
2 œufs

Garniture à tarte: 
 210g de chocolat noir, coupé en morceaux
60g de chocolat au lait
60g beurre, coupé en dés
315ml crème
3 œufs
2 jaunes d'œufs

Chocolate glacage:
300g de chocolat noir, coupé en morceaux
240ml crème
300ml de sauce au chocolat (recette ci-dessous)

Sauce au chocolat (pour le glaçage): 
60g cocoa 
200ml eau 
120g sucre 
25g beurre, coupé en dés

Pâte à chocolat:

Dans le bol du robot culinaire, mettre la farine, le cacao, le sel, le sucre et le beurre et pulser pour  obtenir un mélange grumeleux. Ajouter les oeufs et mélanger le tout. Verser sur une surface enfarinée. Avec les mains façonner la pâte pour lui donner la forme d'un disque. Emballer dans un film plastique et réfrigérer 30 minutes.

Rouler la pâte à une épaisseur de 3 mm. La déposer dans un moule à fond amovible d'environ 23 cm (le livre suggère un moule rectangulaire de 10x34cm). Remettre au froid 15 minutes. Mettre un papier parchemin sur la pâte et ajouter du riz (pour éviter le gonflement ) et cuire 10 minutes à 180ºC. Enlever le papier et le riz et cuire autre 5 à10 minutes. Laisser refroidir.

Garniture à tarte:

Préchauffez le four à 160ºC. Mettre le chocolat et le beurre dans un bol.

Battre les oeufs ensemble dans un grand bol et réserver.

Porter la crème à ébullition dans une casserole, verser sur le chocolat et bien mélanger jusqu'à obtenir un mélange lisse. Ajoutez les œufs. Garnir la pâte brisée et enfourner pour 25 minutes. Laisser refroidir à température pièce et mettre au réfrigérateur.

Verser le mélange au chocolat sur le fond de la tarte aux 3/4 de sa hauteur (vous aurez besoin de laisser de la place pour le glaçage). Cuire au four pendant 25 minutes. Laisser refroidir à température pièce et mettre au réfrigérateur.

  

Sauce au chocolat (pour le glaçage):

Dans une casserole, mélanger l'eau, le cacao et le sucre. Porter à ébullition. Ajouter le beurre et bien mélanger. Réserver.

Glaçage:

Mettre le chocolat dans un grand bol. Amener la crème à ébullition et verser sur le chocolat. Bien mélanger. Ajoutez la sauce au chocolat que vous venez de faire. Verser sur la tarte refroidie de façon à couvrir toute la surface. Mettez la tarte au frigo jusqu'à consistance ferme.