Thursday, August 18, 2011

Bittersweet Chocolate Truffle Tart

This chocolate tart is perfect one for me and my family. I like this tart for being not too sweet, not too bitter or not too rich...the light but yet creamy chocolate filling inside a flaky and slightly sweet pastry shell is just the right combination for me. My husband, my son and I simply love this tart and could stop eating it.

This recipe originates from the book, Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang. With my first glance at this recipe, I knew that this chocolate tart will be delicious. To modify this chocolate tart into a lighter version, I've taken the risk of not adding the egg yolks into the chocolate filling and was surprised that the tart still set well even only 3 hours after baking.


I would like to take this opportunity to share this great recipe with the event, Aspiring Bakers #10: Easy as Pie (August 2011) organized by Janine of Not the Kitchen Sink! and hope that all aspiring bakers who are baking this tart will like it too.

bittersweet chocolate tart 


Here's recipe the book, Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by  Joanne Chang (with my modification in blue)

For a 10 inch tart shell (Pâte Sucrée):
1 stick (114g) unsalted butter, at room temperature
1/4 cup (50g) sugar
1/2 tsp kosher salt
1 cup (140 g) unbleached all purpose flour
1 egg yolk

In a stand mixer fitted with the paddle attachment, cream the butter, sugar, and salt on medium speed for 2-3 min or until pale and light. Scrape down the bowl with a rubber spatula. Add the flour and beat on low speed for about 30 sec until the flour mixes with the butter-sugar mixture. Add the egg yolk and beat on low speed until the dough comes together.

Wrap the dough tightly in plastic wrap and refrigerate for about 1 hr.

Line a baking sheet with parchment and place a 10 inch tart ring on top. Remove the dough from the refrigerator and let soften at room temperature for about 30 min. Using a rolling pin, bang and flatten the dough into a disk about 1/2 inch thick. Flour the work surface and sprinkle the dough with a little flour. Roll into a circle about 12 inches in diameter and less than 1/4 inch thick.

Roll the dough circle around the pin and then unfurl it on top of the tart ring. Press the dough well into the bottom and sides of the ring, and use any scraps or odd pieces to patch up any tears or missing bits. Trim the edge of the dough so it is even with the rim of the ring.

Refrigerate the tart shell for at least 30 min. Position a rack in the center of the oven and preheat oven to 350°F. Bake for 30-35 min, or until golden brown. Let cool to room temperature on a wire rack.

For the chocolate truffle filling:

8oz (228g) bittersweet chocolate, at least 70%, finely chopped
3/4 cup (180g) heavy cream (replace with 35% fat pouring cream)
1/2 cup (120g) milk
2 egg yolks (I didn't add this)
2 tbsp (28g) unsalted butter, at room temperature
1/4 tsp kosher salt
Pate Sucree 10-inch tart shell
1/4 cup (30g) Dutch-processed cocoa, for dusting  
(I didn't do this assuming that the extra Dutch cocoa powder will make the tart too bitter for my son to eat.)

Position a rack in the center of the oven and preheat to 350°F.

Place the chocolate in a medium heatproof bowl. In a small saucepan, combine the cream and milk and scald over medium-high heat (Do not boil). Pour the hot cream mixture over the chocolate and let sit for about 1 min, then whisk until the chocolate is completely melted and the mixture is smooth. Slowly whisk in the egg yolks (I skip this step), one at a time. Add the butter and salt and whisk until the butter is thoroughly incorporated.

Pour the chocolate truffle mixture into the tart shell. Bake for about 15 min, or until the edges start to set and the middle is still a little jiggly like Jell-O. Let cool on a wire rack for at least 2 hrs, or up to 6 hrs. Dust the top of the tart with cocoa just before serving.

The tart can be stored in an airtight container in the refrigerator for up to 1 day. Remove the tart from the frige 5-6 hrs before serving so it comes fully to room temperature, then dust with cocoa powder just before serving.

Note: Using 45% of this recipe (without adding any egg yolks in the chocolate filling), I've made two 11cm round tarts. I bake the tart shells at 160°C fan forced for 20 min and bake the chocolate filling at 160°C fan forced for another 10 min.

Happy Baking

26 comments:

  1. Such dark chocolate, and so deliciously rich! :)

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  2. WOw, very chocolatey looking.Yum yum....

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  3. Wowie... Looks so rich and yum. Can I come over to ur place

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  4. HOOOOOOT STUFF! That is a super sexy tart, gorgeous presentation too :) Well done!

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  5. Delicious choco pie with strawberry, yummy

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  6. Hiya Zoe! I've just stumbled upon your blog and thoroughly enjoying reading all your delicious recipes and bakes. This one looks absolutely delicious, no wonder it was a huge hit with all your family!

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  7. zoe, that's a gorgeous looking choc tart!

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  8. I love that cookbook. So many yummy stuff to try out :)

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  9. Can I exchange my chocolate s'mores pie with yours truffle tart? It looks yummy :)

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  10. Mmm...looks so yummy and I must try this one day.:)

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  11. That tart looks beautiful and decadent :) I'm a chocolate lover for life, haha.

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  12. delicious looking tart looks wonderful

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  13. Zoe, I'm drooling after this tart and the book too! Looks really good! Chocolate yumminess! My kids would really love this!

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  14. zoe!! i have the cookbook too and i havent made anything from it! this tart looks divine!!
    i was eyeing the lemon and raspberry cake on the book...might make it soon!

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  15. Looks so good, my boys would love this without the chocolate dusting too!

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  16. looks really chocolatey delicious! makes me go crazy hahah

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  17. Perfectly balanced! Great looking tart! Thanks for sharing!

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  18. Zoe WOW!! Look absolutely beautiful!!! gloria

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  19. I am glad you omitted the egg yolks in the chocolate filling. It still looks very silky and delicious!

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  20. Wow - looks beautiful and delicious!!

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