{"id":16607,"date":"2017-07-30T10:02:47","date_gmt":"2017-07-30T08:02:47","guid":{"rendered":"https:\/\/www.oogio.net\/?p=16607\/"},"modified":"2022-01-15T09:51:54","modified_gmt":"2022-01-15T07:51:54","slug":"the-ultimate-chocolate-tart","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/the-ultimate-chocolate-tart\/","title":{"rendered":"The Ultimate Chocolate Tart"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">If you&#8217;re a chocoholic \u2013 this recipe is just what you need, trust me! It&#8217;s a rich, super delicious and oh-so chocolate-y chocolate tart, made of 7 variations on chocolate in different textures and flavors.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">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.<\/p>\n<div id=\"attachment_16600\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-16600\" class=\"wp-image-16600\" title=\"The Ultimate Chocolate Tart\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/07\/addictive_chocolate_tart4-s.jpg\" alt=\"The Ultimate Chocolate Tart\" width=\"800\" height=\"1162\" \/><p id=\"caption-attachment-16600\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><\/p>\n<p><script>\/\/ \n<br \/>\n     (adsbygoogle = window.adsbygoogle || []).push({});<br \/>\n\/\/ <\/script><\/p>\n<p><!--WPRM Recipe 21208--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">The Ultimate Chocolate Tart<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For chocolate crust:<\/h4>\n<ul>\n<li>140 grams all-purpose flour<\/li>\n<li>35 grams cocoa powder<\/li>\n<li>100 grams cold butter cut into cubes<\/li>\n<li>40 grams icing sugar<\/li>\n<li>Pinch of salt<\/li>\n<li>1 large egg yolk<\/li>\n<li>1-2 tbsp. cold milk (optional, as needed)<\/li>\n<\/ul>\n<h4>For chocolate and almond cream:<\/h4>\n<ul>\n<li>100 grams almonds<\/li>\n<li>50 grams dark chocolate chips<\/li>\n<li>100 grams cold butter (cut into cubes)<\/li>\n<li>100 grams light brown sugar<\/li>\n<li>Pinch of salt<\/li>\n<li>20 grams all-purpose flour<\/li>\n<li>10 grams cocoa powder<\/li>\n<li>1 large egg<\/li>\n<li>30 ml. milk<\/li>\n<\/ul>\n<h4>For chocolate and praline crunch:<\/h4>\n<ul>\n<li>100 grams praline paste<\/li>\n<li>25 grams dark chocolate chips<\/li>\n<li>20 grams butter<\/li>\n<li>20 grams paite feuilletine<\/li>\n<\/ul>\n<h4>For dark chocolate mousse:<\/h4>\n<ul>\n<li>1 gram gelatin powder<\/li>\n<li>5 ml. water<\/li>\n<li>150 grams dark chocolate (chopped)<\/li>\n<li>85 ml. milk<\/li>\n<li>Pinch of salt<\/li>\n<li>1 egg yolk<\/li>\n<li>10 grams sugar<\/li>\n<li>250 ml. heavy cream<\/li>\n<\/ul>\n<h4>For chocolate glaze:<\/h4>\n<ul>\n<li>14 grams gelatin powder<\/li>\n<li>70 ml. water<\/li>\n<li>150 ml. water<\/li>\n<li>100 grams cocoa powder<\/li>\n<li>250 grams sugar<\/li>\n<li>150 ml. heavy cream<\/li>\n<\/ul>\n<h4>For dark chocolate ganache:<\/h4>\n<ul>\n<li>150 grams dark chocolate chips<\/li>\n<li>175 ml. whipping cream<\/li>\n<\/ul>\n<h4>For chocolate streusel:<\/h4>\n<ul>\n<li>50 grams light brown sugar<\/li>\n<li>50 grams almond powder<\/li>\n<li>Pinch of salt<\/li>\n<li>40 grams cocoa powder<\/li>\n<li>50 grams cold butter cut into cubes<\/li>\n<\/ul>\n<h4>Decoration:<\/h4>\n<ul>\n<li>Dark chocolate sheets (recipe here (optional))<\/li>\n<li>Crunchy chocolate pearls<\/li>\n<li>Gold leaf<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>Chocolate crust:<\/h4>\n<ol>\n<li>In a food processor with a steel blade put flour, cocoa powder, butter, powdered sugar and salt and blend until crumbly mixture forms.<\/li>\n<li>Add egg yolk and blend just until large chunks of dough are received. If the dough is not united &#8211; add a little milk gradually.<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>Pierce the crust with a fork and chill in the freezer for about an hour.<\/li>\n<li>Preheat oven to 170c degrees.<\/li>\n<\/ol>\n<h4>Blind baking:<\/h4>\n<ol>\n<li>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.<\/li>\n<li>Bake for about 12-14 minutes.<\/li>\n<li>Remove the weights and the plastic wrap and continue to bake the crust for about 8-10 minutes or until completely set.<\/li>\n<li>Cool completely at room temperature.<\/li>\n<\/ol>\n<h4>Chocolate and almond cream:<\/h4>\n<ol>\n<li>In a food processor with a steel blade, put almonds and chocolate and grind into rather-fine powder.<\/li>\n<li>Add butter, sugar, salt, flour and cocoa powder and blend to a crumbly mixture<\/li>\n<li>Add egg and milk and blend until you get a uniform, thick cream.<\/li>\n<li>Pour the cream over the half-baked crust and straighten the top.<\/li>\n<li>Bake the tart for 10-15 minutes or until the cream sets at the edges but is still slightly soft in the center.<\/li>\n<li>Cool completely at room temperature.<\/li>\n<\/ol>\n<h4>Chocolate and praline crunch:<\/h4>\n<ol>\n<li>In a small bowl, put praline paste, chocolate and butter and melt in the microwave or over double-boiler, until completely melted and smooth.<\/li>\n<li>Add paite feuilletine and mix with a spatula to a uniform mixture.<\/li>\n<li>Pour the mixture to a baking pan lined with baking paper, flatten with a spatula and form a 22 cm disc.<\/li>\n<li>Freeze the crunch disc in the freezer for about an hour until it is completely frozen.<\/li>\n<li>Place the frozen crunch layer on top of the baked tart and keep in the refrigerator.<\/li>\n<\/ol>\n<h4>Dark chocolate mousse:<\/h4>\n<ol>\n<li>In a small bowl mix gelatin and water and set aside for about 10 minutes until the gelatin absorbs the liquid.<\/li>\n<li>Chop the chocolate, place in a bowl and melt in the microwave or over double-boiler.<\/li>\n<li>In a medium saucepan put milk and salt and heat to simmering point.<\/li>\n<li>In a separate bowl whisk egg yolk and sugar.<\/li>\n<li>Pour about 1\/3 of the boiling milk onto the yolk mixture while whisking, until the mixture is uniform.<\/li>\n<li>Return the mixture into the pan with the remaining milk and whisk.<\/li>\n<li>Cook over medium-low heat, stirring constantly, until the mixture thickens a bit and reaches a temperature of 82-84c degrees.<\/li>\n<li>Dissolve the gelatin in the microwave and add into the cream.<\/li>\n<li>Strain the cream and add it into the melted chocolate. Mix well until incorporated and smooth.<\/li>\n<li>Cool for 10 minutes at room temperature.<\/li>\n<li>Whip the cream to soft peaks and gently fold into the chocolate mixture, until a uniform glossy mousse is formed.<\/li>\n<li>Pour the mousse into a 22 cm round baking ring, and smooth the top using a palate knife.<\/li>\n<li>Freeze the mousse layer for at least 4-5 hours, or until it is completely frozen.<\/li>\n<\/ol>\n<h4>Chocolate glaze:<\/h4>\n<ol>\n<li>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.<\/li>\n<li>In a medium saucepan put water, cocoa powder and sugar and heat to a boil.<\/li>\n<li>Add in the cream and bring to a boil again.<\/li>\n<li>Melt the gelatin and add into the saucepan while whisking.<\/li>\n<li>Strain and cool at room temperature to about 32-35c degrees, stirring occasionally.<\/li>\n<li>Transfer the frozen mousse on a rack and pour the glaze to cover completely.<\/li>\n<li>Transfer the mousse layer carefully to the top of the tart. There will be about 1 cm margins left in the tart and that&#8217;s okay.<\/li>\n<\/ol>\n<h4>Chocolate ganache:<\/h4>\n<ol>\n<li>Chop the chocolate and put in a bowl.<\/li>\n<li>In a small pot, put whipping cream and heat to a boil.<\/li>\n<li>Pour the cream over the chocolate, wait about a minute and mix until you get a uniform chocolatey ganache.<\/li>\n<li>Cool the ganache for about an hour in the refrigerator until it reaches a convenient texture for spreading and piping.<\/li>\n<li>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.<\/li>\n<li>Drizzle a &#8220;snake&#8221; of chocolate ganache at the top of the tart.<\/li>\n<\/ol>\n<h4>Chocolate streusel:<\/h4>\n<ol>\n<li>In a food processor with a steel blade put sugar, almond powder, salt, flour, cocoa powder and butter and blend until crumbly.<\/li>\n<li>Transfer the dough crumbs on a baking pan lined with baking paper freeze for 20 minutes.<\/li>\n<li>Preheat oven to 170c degrees.<\/li>\n<li>Bake for 10-15 minutes or until crumbs set and fully baked. Cool to room temperature.<\/li>\n<li>Sprinkle with some chocolate streusel crumbs at the top of the tart for decoration.<\/li>\n<li>Decorate with asymmetric chocolate sheets on the margins, crunchy chocolate pearls and gold leaf on the top.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">The chocolate tart is at its best on the day or two after preparation.<\/li>\n<li style=\"text-align: left\">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.<\/li>\n<li style=\"text-align: left\">It is recommended to use dark chocolate with at least 60% cocoa solids for a rich chocolaty taste.<\/li>\n<li style=\"text-align: left\">Dark chocolate sheets are prepared according to the <a href=\"https:\/\/www.lilcookie.com\/8_layers_chocolate_cake\/\">instructions here<\/a> (although the tart is beautiful even without them).<\/li>\n<li style=\"text-align: left\">Crunchy chocolate pearls can be obtained at baking specialty stores. Gold leaf can be <a href=\"https:\/\/www.amazon.com\/gp\/product\/B00VALQQ60\/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=oogionet-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B00VALQQ60&amp;linkId=f3f6dfcc1197125c371585f080bc30ef\" target=\"_blank\" rel=\"noopener\">obtained online<\/a>.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_16601\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-16601\" class=\"wp-image-16601\" title=\"The Ultimate Chocolate Tart\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/07\/addictive_chocolate_tart5-s.jpg\" alt=\"The Ultimate Chocolate Tart\" width=\"800\" height=\"538\" \/><p id=\"caption-attachment-16601\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<div id=\"attachment_16602\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-16602\" class=\"wp-image-16602\" title=\"The Ultimate Chocolate Tart\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/07\/addictive_chocolate_tart6-s.jpg\" alt=\"The Ultimate Chocolate Tart\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-16602\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>If you&#8217;re a chocoholic \u2013 this recipe is just what you need, trust me! It&#8217;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 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":34208,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1577],"tags":[1830,1618,2872,2924,1636],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The Ultimate Chocolate Tart | Lil&#039; Cookie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/the-ultimate-chocolate-tart\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Ultimate Chocolate Tart | Lil&#039; Cookie\" \/>\n<meta property=\"og:description\" content=\"If you&#8217;re a chocoholic \u2013 this recipe is just what you need, trust me! It&#8217;s a rich, super delicious and oh-so chocolate-y chocolate tart, made of 7 variations on chocolate in different textures and flavors. 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It&#8217;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 [&hellip;]","og_url":"https:\/\/www.lilcookie.com\/the-ultimate-chocolate-tart\/","og_site_name":"Lil&#039; Cookie","article_publisher":"https:\/\/www.facebook.com\/lilcookieblog\/","article_author":"#","article_published_time":"2017-07-30T08:02:47+00:00","article_modified_time":"2022-01-15T07:51:54+00:00","og_image":[{"width":1000,"height":667,"url":"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2021\/12\/addictive_chocolate_tart6-s.jpg","type":"image\/jpeg"}],"author":"Natalie","twitter_misc":{"Written by":"Natalie","Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.lilcookie.com\/the-ultimate-chocolate-tart\/","url":"https:\/\/www.lilcookie.com\/the-ultimate-chocolate-tart\/","name":"The Ultimate Chocolate Tart | Lil&#039; Cookie","isPartOf":{"@id":"https:\/\/www.lilcookie.com\/#website"},"datePublished":"2017-07-30T08:02:47+00:00","dateModified":"2022-01-15T07:51:54+00:00","author":{"@id":"https:\/\/www.lilcookie.com\/#\/schema\/person\/33c11827628c2c54f6ad460a01b12498"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.lilcookie.com\/the-ultimate-chocolate-tart\/"]}]},{"@type":"WebSite","@id":"https:\/\/www.lilcookie.com\/#website","url":"https:\/\/www.lilcookie.com\/","name":"Lil&#039; Cookie","description":"Sweet Baking Blog","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.lilcookie.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/www.lilcookie.com\/#\/schema\/person\/33c11827628c2c54f6ad460a01b12498","name":"Natalie","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.lilcookie.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/5c707fd99fca6b1807eb6df1cb44847d?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/5c707fd99fca6b1807eb6df1cb44847d?s=96&d=mm&r=g","caption":"Natalie"},"sameAs":["https:\/\/www.lilcookie.com","#"]}]}},"_links":{"self":[{"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/posts\/16607"}],"collection":[{"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/comments?post=16607"}],"version-history":[{"count":6,"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/posts\/16607\/revisions"}],"predecessor-version":[{"id":40481,"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/posts\/16607\/revisions\/40481"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/media\/34208"}],"wp:attachment":[{"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/media?parent=16607"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/categories?post=16607"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/tags?post=16607"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}