.jpg)
.jpg)
An easy, yet delicious chocolate tart
By Zeid Odeh, Jordan News
- +
- -
What is better than a home-cooked meal? Homemade dessert.اضافة اعلان
This week, we are giving those of you who prefer to indulge in chocolate quickly after breaking your fast a shout-out with a recipe to make your own chocolate tart.
This recipe is one that is simple, quick, and offers a versatile crust — one you can use with many types of filling.
If you prefer a less hassle operation in your kitchen, you can always get a prebaked tart shell from the store, remove the packaging and follow this recipe just for the filling.
Instructions
For the crust
> Step 1: Add the cold butter, flour, and salt to the food processor. Pulse the mixture until you get a super crumbly sand-like texture.
> Step 2: Add the water and mix until it forms a dough-like consistency. Make sure the water is cold; otherwise, the butter will start to soften.
> Step 3: Remove the crust dough, shape it into a ball and cover it well. Let it rest in the fridge for about 30 minutes.
> Step 4: Roll the dough into a round shape on a floured surface and place it into a pre-greased 15cm tart mold. The easy thing about the tart dough is that you can cut and stick pieces together easily. Make sure the crust is covering all the sides of the mold.
> Step 5: Poke holes in the dough using a fork, place an aluminum sheet on the dough, and put rice in it. No, this is not a typo; this step is called blind baking, where you want to bake the tart yet prevent it from rising in the oven. Otherwise, there will be no space for the filling to be poured.
> Step 6: In a preheated oven at 180 degrees Celsius, bake the tart for 30 minutes or until it gets a bit of brown crust from the sides. It always helps to remove the aluminum with the rice and put it back in for about five minutes.
> Step 7: Remove from the oven, and let it rest until it completely cools down.
For the filling (it is easier, I promise!)
> Step 1: Heat the milk with the honey on a stovetop until it reaches a simmering point, and then remove it off heat.
> Step 2: Add the hot milk mixture on top of the chocolate in a bowl and let it sit for 30 seconds, then mix well until the chocolate melts and it is well incorporated.
> Step 3: Pour this mixture on top of the prebaked tart shell (or store-bought) and place it in the oven for about 2–3 hours.
You have just made a ganache; cross that off your bucket list!
For the glaze
You might be a little hesitant because of the gelatin. However, it is easier than you think. Prepare the glaze at least an hour after the tart is in the fridge.
> Step 1: Mix the gelatin with half the amount of cold water, and stir them until the gelatin blooms and forms a pasty consistency.
> Step 2: Place in the microwave at 20-second intervals, and mix well until the gelatin is fully dissolved in the water.
> Step 3: Put all the ingredients together in a pot and heat until all well combined.
> Step 4: Strain this mixture using a tea strainer, and place it gently on top of the chocolate tart. It will give a beautiful shine to the tart.
> Step 5: Place in the fridge for 30 minutes to ensure it sets completely.
You can decorate the tart with berries, fruits, or whipped cream. If you would like to keep it simple, you can serve it as is. Bon Appétit!
Read more Good Food
Jordan News
This week, we are giving those of you who prefer to indulge in chocolate quickly after breaking your fast a shout-out with a recipe to make your own chocolate tart.
This recipe is one that is simple, quick, and offers a versatile crust — one you can use with many types of filling.
If you prefer a less hassle operation in your kitchen, you can always get a prebaked tart shell from the store, remove the packaging and follow this recipe just for the filling.
Instructions
For the crust
> Step 1: Add the cold butter, flour, and salt to the food processor. Pulse the mixture until you get a super crumbly sand-like texture.
> Step 2: Add the water and mix until it forms a dough-like consistency. Make sure the water is cold; otherwise, the butter will start to soften.
> Step 3: Remove the crust dough, shape it into a ball and cover it well. Let it rest in the fridge for about 30 minutes.
> Step 4: Roll the dough into a round shape on a floured surface and place it into a pre-greased 15cm tart mold. The easy thing about the tart dough is that you can cut and stick pieces together easily. Make sure the crust is covering all the sides of the mold.
> Step 5: Poke holes in the dough using a fork, place an aluminum sheet on the dough, and put rice in it. No, this is not a typo; this step is called blind baking, where you want to bake the tart yet prevent it from rising in the oven. Otherwise, there will be no space for the filling to be poured.
> Step 6: In a preheated oven at 180 degrees Celsius, bake the tart for 30 minutes or until it gets a bit of brown crust from the sides. It always helps to remove the aluminum with the rice and put it back in for about five minutes.
> Step 7: Remove from the oven, and let it rest until it completely cools down.
For the filling (it is easier, I promise!)
> Step 1: Heat the milk with the honey on a stovetop until it reaches a simmering point, and then remove it off heat.
> Step 2: Add the hot milk mixture on top of the chocolate in a bowl and let it sit for 30 seconds, then mix well until the chocolate melts and it is well incorporated.
> Step 3: Pour this mixture on top of the prebaked tart shell (or store-bought) and place it in the oven for about 2–3 hours.
You have just made a ganache; cross that off your bucket list!
For the glaze
You might be a little hesitant because of the gelatin. However, it is easier than you think. Prepare the glaze at least an hour after the tart is in the fridge.
> Step 1: Mix the gelatin with half the amount of cold water, and stir them until the gelatin blooms and forms a pasty consistency.
> Step 2: Place in the microwave at 20-second intervals, and mix well until the gelatin is fully dissolved in the water.
> Step 3: Put all the ingredients together in a pot and heat until all well combined.
> Step 4: Strain this mixture using a tea strainer, and place it gently on top of the chocolate tart. It will give a beautiful shine to the tart.
> Step 5: Place in the fridge for 30 minutes to ensure it sets completely.
You can decorate the tart with berries, fruits, or whipped cream. If you would like to keep it simple, you can serve it as is. Bon Appétit!
Read more Good Food
Jordan News
