If you read my recipes, you can easily see that I am writing a bit about the history of everything I bake. I find it interesting to know how old or how it came to people’s mind to make a dessert. And before I read about chocolate tart I could have sworn it was born in France… mais non! It is as american as America can be.
Apparently the first recipe of the chocolate cream pie ever written is from around 1770. Chocolate end up in America when the colonization started and it was first used to make chocolate milk and from the shells they were making tea.
Well, I am not a big fan of american desserts as there is too much sugar in almost every recipe, but the chocolate tart is a different story.
With almost no extra sugar added besides a few grams in the shell, I give you … The Chocolate Tart!!!
Ingredients
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Tart shell
- Tart filling
- Decoration
Instructions
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Mix all the dry ingredients and rub in the butter until sandy consistency. Add the eggs, water and the vanilla extract and mix to a soft dough. Put it in cling film and leave it in the fridge for an hour or even overnight.
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Roll it thin, put it in a 25 cm diameter tart shell and leave around a centimeter extra of dough outside the shell. Add the rice bag or the (ceramic) baking beans on top an put it in the oven for 20 mins. After 20 minutes take the rice/baking beans out and bake it for another 15 minutes until golden. Do not forget to prick the tart's bottom so it will stay flat. Let it cool.
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With a potato peeler shave the edges of the tart while it is in the tart shell. Put aside the crumbs for decoration.
Tart filling
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OPTIONAL: On the bottom of the cake add a thin layer of the Lotus Speculoos crunch paste and put it in the fridge for 15 minutes.
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Boil the cream and pour it on top of the chocolate. Leave it for a minute or two and then start mixing it by hand until is homogeneous ganache.
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Beat the egg slightly and pour it overt the chocolate ganache while you continue to mix
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Pour the mix in the tart shell and bake it at 190 degrees Celsius for 10-15 minutes - until it sets. When it is done it is still a bit wobbly.
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Let it cool in the shell. It can be refrigerated over night.
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Take it out of the shell and add the crumbs around the edge and another centimeter inside.
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Peel half the orange and zest the other half to make decorations, Cut another orange in half slices and put them in a row and/or slice only partial slices to make "ribbons"
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For serving a citric jam or confit can be used for plating. I used clementine confit.
