France

Chocolate tart

Name: Chocolate tart
Total time: 1 h
Yield: 10 servings
Cuisine: French
Ingredients: 1 1/4 cups maida (all-purpose flour, plain flour); 3 tbsp cocoa powder (unsweetened cocoa powder); 1/4 cup powdered sugar; 1/2 cup plus 1 tbsp cold, divided butter; 2 tbsp cold water; 250 g chopped dark chocolate (bittersweet chocolate); 1 cup fresh cream (thickened cream, heavy cream); a pinch salt; 1/2 tsp vanilla essence (vanilla flavouring, imitation vanilla extract)

A crisp cocoa crust and a silky ganache filling. Elegant, rich, embarrassingly easy.

60 minTime

4 gProtein each

mildSpice

Ganache in a shell2 chapters · 1 min read

Make it your way

Grandma's wayPâte sucrée and ganache, the French bistro dessert.

The original

397kcalsame

4 gproteinsame

3 gfibresame

60minutessame

Classic tarte au chocolat.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)1¼ cups

Cocoa powder (unsweetened cocoa powder)3 tbsp

Sugar¼ cup, powdered

Butter½ cup plus 1 tbsp, cold, divided

Water2 tbsp, cold

Dark chocolate (bittersweet chocolate)250 g, chopped

Fresh cream (thickened cream, heavy cream)1 cup

Salta pinch

Vanilla essence (vanilla flavouring, imitation vanilla extract)½ tsp

Method

5 steps

1Rub 115 g cold butter into the maida, cocoa, sugar and salt. Add cold water to make a dough and chill 30 minutes.
2Roll, line a 9 inch tart tin, prick and blind bake at 180 C for 20 minutes, then 5 minutes without beans. Cool.
3Heat the cream until steaming, pour over the chocolate, wait 2 minutes and stir from the centre. Stir in the remaining butter and vanilla.
4Pour into the shell and tap to remove bubbles.
5Chill 2 to 3 hours until set. Rest 15 minutes at room temperature before slicing.

Serve it like this

Serve thin slices at cool room temperature with a dusting of cocoa, a few berries and a spoon of whipped cream.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

France

Chocolate tart

A crisp cocoa crust and a silky ganache filling. Elegant, rich, embarrassingly easy.

60 minTime

4 gProtein each

mildSpice

Ganache in a shell2 chapters · 1 min read

Make it your way

Grandma's wayPâte sucrée and ganache, the French bistro dessert.

The original

397kcalsame

4 gproteinsame

3 gfibresame

60minutessame

Classic tarte au chocolat.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)1¼ cups

Cocoa powder (unsweetened cocoa powder)3 tbsp

Sugar¼ cup, powdered

Butter½ cup plus 1 tbsp, cold, divided

Water2 tbsp, cold

Dark chocolate (bittersweet chocolate)250 g, chopped

Fresh cream (thickened cream, heavy cream)1 cup

Salta pinch

Vanilla essence (vanilla flavouring, imitation vanilla extract)½ tsp

Method

5 steps

1Rub 115 g cold butter into the maida, cocoa, sugar and salt. Add cold water to make a dough and chill 30 minutes.
2Roll, line a 9 inch tart tin, prick and blind bake at 180 C for 20 minutes, then 5 minutes without beans. Cool.
3Heat the cream until steaming, pour over the chocolate, wait 2 minutes and stir from the centre. Stir in the remaining butter and vanilla.
4Pour into the shell and tap to remove bubbles.
5Chill 2 to 3 hours until set. Rest 15 minutes at room temperature before slicing.

Serve it like this

Serve thin slices at cool room temperature with a dusting of cocoa, a few berries and a spoon of whipped cream.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chocolate tart

Make it your way

Ingredients

Method

Chocolate tart

Make it your way

Ingredients

Method

Make it a meal