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The Ultimate Chocolate Tart

If you’re a chocoholic – this recipe is just what you need, trust me! It’s a rich, super delicious and oh-so chocolate-y chocolate tart, made of 7 variations on chocolate in different textures and flavors.

Chocolate crust filled with chocolate almond cream and chocolate and praline crunch, all topped with chocolate mousse covered in chocolate glaze, chocolate ganache mounds and chocolate streusel crumbs.

The Ultimate Chocolate Tart

Photo: Natalie Levin


The Ultimate Chocolate Tart

Servings 24 cm round tart pan
Author Natalie

Ingredients

For chocolate crust:

  • 140 grams all-purpose flour
  • 35 grams cocoa powder
  • 100 grams cold butter cut into cubes
  • 40 grams icing sugar
  • Pinch of salt
  • 1 large egg yolk
  • 1-2 tbsp. cold milk optional, as needed

For chocolate and almond cream:

  • 100 grams almonds
  • 50 grams dark chocolate chips
  • 100 grams cold butter cut into cubes
  • 100 grams light brown sugar
  • Pinch of salt
  • 20 grams all-purpose flour
  • 10 grams cocoa powder
  • 1 large egg
  • 30 ml. milk

For chocolate and praline crunch:

  • 100 grams praline paste
  • 25 grams dark chocolate chips
  • 20 grams butter
  • 20 grams paite feuilletine

For dark chocolate mousse:

  • 1 gram gelatin powder
  • 5 ml. water
  • 150 grams dark chocolate chopped
  • 85 ml. milk
  • Pinch of salt
  • 1 egg yolk
  • 10 grams sugar
  • 250 ml. heavy cream

For chocolate glaze:

  • 14 grams gelatin powder
  • 70 ml. water
  • 150 ml. water
  • 100 grams cocoa powder
  • 250 grams sugar
  • 150 ml. heavy cream

For dark chocolate ganache:

  • 150 grams dark chocolate chips
  • 175 ml. whipping cream

For chocolate streusel:

  • 50 grams light brown sugar
  • 50 grams almond powder
  • Pinch of salt
  • 40 grams cocoa powder
  • 50 grams cold butter cut into cubes

Decoration:

  • Dark chocolate sheets recipe here (optional)
  • Crunchy chocolate pearls
  • Gold leaf

Instructions

Chocolate crust:

  1. In a food processor with a steel blade put flour, cocoa powder, butter, powdered sugar and salt and blend until crumbly mixture forms.
  2. Add egg yolk and blend just until large chunks of dough are received. If the dough is not united - add a little milk gradually.
  3. Transfer the dough chunks on a lightly floured work surface, unite together and form a disc-shape. Cover with plastic wrap and refrigerate for an hour.
  4. On well-floured surface, roll out the dough to about 3-4 mm thick and line pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
  5. Pierce the crust with a fork and chill in the freezer for about an hour.
  6. Preheat oven to 170c degrees.

Blind baking:

  1. Put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
  2. Bake for about 12-14 minutes.
  3. Remove the weights and the plastic wrap and continue to bake the crust for about 8-10 minutes or until completely set.
  4. Cool completely at room temperature.

Chocolate and almond cream:

  1. In a food processor with a steel blade, put almonds and chocolate and grind into rather-fine powder.
  2. Add butter, sugar, salt, flour and cocoa powder and blend to a crumbly mixture
  3. Add egg and milk and blend until you get a uniform, thick cream.
  4. Pour the cream over the half-baked crust and straighten the top.
  5. Bake the tart for 10-15 minutes or until the cream sets at the edges but is still slightly soft in the center.
  6. Cool completely at room temperature.

Chocolate and praline crunch:

  1. In a small bowl, put praline paste, chocolate and butter and melt in the microwave or over double-boiler, until completely melted and smooth.
  2. Add paite feuilletine and mix with a spatula to a uniform mixture.
  3. Pour the mixture to a baking pan lined with baking paper, flatten with a spatula and form a 22 cm disc.
  4. Freeze the crunch disc in the freezer for about an hour until it is completely frozen.
  5. Place the frozen crunch layer on top of the baked tart and keep in the refrigerator.

Dark chocolate mousse:

  1. In a small bowl mix gelatin and water and set aside for about 10 minutes until the gelatin absorbs the liquid.
  2. Chop the chocolate, place in a bowl and melt in the microwave or over double-boiler.
  3. In a medium saucepan put milk and salt and heat to simmering point.
  4. In a separate bowl whisk egg yolk and sugar.
  5. Pour about 1/3 of the boiling milk onto the yolk mixture while whisking, until the mixture is uniform.
  6. Return the mixture into the pan with the remaining milk and whisk.
  7. Cook over medium-low heat, stirring constantly, until the mixture thickens a bit and reaches a temperature of 82-84c degrees.
  8. Dissolve the gelatin in the microwave and add into the cream.
  9. Strain the cream and add it into the melted chocolate. Mix well until incorporated and smooth.
  10. Cool for 10 minutes at room temperature.
  11. Whip the cream to soft peaks and gently fold into the chocolate mixture, until a uniform glossy mousse is formed.
  12. Pour the mousse into a 22 cm round baking ring, and smooth the top using a palate knife.
  13. Freeze the mousse layer for at least 4-5 hours, or until it is completely frozen.

Chocolate glaze:

  1. In a small bowl mix gelatin and water and set aside for about 15 minutes at room temperature until the gelatin absorbs all the liquid.
  2. In a medium saucepan put water, cocoa powder and sugar and heat to a boil.
  3. Add in the cream and bring to a boil again.
  4. Melt the gelatin and add into the saucepan while whisking.
  5. Strain and cool at room temperature to about 32-35c degrees, stirring occasionally.
  6. Transfer the frozen mousse on a rack and pour the glaze to cover completely.
  7. Transfer the mousse layer carefully to the top of the tart. There will be about 1 cm margins left in the tart and that's okay.

Chocolate ganache:

  1. Chop the chocolate and put in a bowl.
  2. In a small pot, put whipping cream and heat to a boil.
  3. Pour the cream over the chocolate, wait about a minute and mix until you get a uniform chocolatey ganache.
  4. Cool the ganache for about an hour in the refrigerator until it reaches a convenient texture for spreading and piping.
  5. Transfer the ganache to a piping bag with a round 1 cm piping tip and drizzle small mounds of ganache at the margins of the tart.
  6. Drizzle a "snake" of chocolate ganache at the top of the tart.

Chocolate streusel:

  1. In a food processor with a steel blade put sugar, almond powder, salt, flour, cocoa powder and butter and blend until crumbly.
  2. Transfer the dough crumbs on a baking pan lined with baking paper freeze for 20 minutes.
  3. Preheat oven to 170c degrees.
  4. Bake for 10-15 minutes or until crumbs set and fully baked. Cool to room temperature.
  5. Sprinkle with some chocolate streusel crumbs at the top of the tart for decoration.
  6. Decorate with asymmetric chocolate sheets on the margins, crunchy chocolate pearls and gold leaf on the top.

Recipe Notes

  • The chocolate tart is at its best on the day or two after preparation.
  • Keep the tart in a closed container in the refrigerator for up to 4 days. The Streusel and other decorations should be added before serving to keep it crispy.
  • It is recommended to use dark chocolate with at least 60% cocoa solids for a rich chocolaty taste.
  • Dark chocolate sheets are prepared according to the instructions here (although the tart is beautiful even without them).
  • Crunchy chocolate pearls can be obtained at baking specialty stores. Gold leaf can be obtained online.
The Ultimate Chocolate Tart

Photo: Natalie Levin

The Ultimate Chocolate Tart

Photo: Natalie Levin

תוכן קולינרי ישראלי איכותי
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