Well I wanted to put “best” on the title, but I haven’t eaten the world’s amount worth of chocolate tart to say so. So for now, it is the best for me. If I added a thin layer of the glossiest chocolate ganache on top, it would have been picture perfect. I haven’t made it for many years, the first was in 2006 when I was in LCB. Whatever chocolate stuffs that came out from there tasted damn good (some abit too sweet) because we use valrhona chocolate.
No hanky panky stuffs like fake chocolate, or cooking chocolate..
This tart is so dark, intense and creamy, that if you use anything other than a good quality dark couverture chocolate, you are not showing enough respect for it.
And with the addition of rasperries on top, it makes it even lovelier. the sourness of the raspberry, immediately cuts through the richness of the tart. I must be lucky (or probably there are just in season from wherever they came from) cause usually when I buy raspberries, they are very sour. This time, it was just nice. even the raspberries were so beautiful to eat.
I have this sudden sweep of emotion a couple of days ago. I looked back at my LCB blogging days entries (which I’ve privatize, sorry I won’t be opening that blog, don’t ask) I miss blogging like this. Just me, and the tart. No press releases, no reference, no contest, no checking on the blogstats, no calorie counter (uh, kidding on the last one). Just something very enticing, so delicious it fills you up with this warm, fuzzy feeling of contentment and satisfaction.
- 140g All purpose Flour
- 100g butter
- 25g cocoa powder
- 60g pure icing sugar
- 1 egg yolks
- pinch of salt
- 80ml Milk
- 200ml cream
- 200g Dark Couverture
- 1 Egg, beaten
- For the tart. Sieve dry ingredients, rub in butter till crumbly. Add egg yolks. Roll out dough. Pin out to about 3mm thick, line on a 10" tart dish. Chill before baking. Blind bake partly. Well, in the sense that it’s just half cooked. Bake at 180 for about 15-20 minutes
- For the filling. Boil milk and cream. Pour over chocolate and stir to melt. Add egg and stir till well combined. Pour into tart mould and bake at 150 C till set (8-10 minutes). When it sets, it wouldn’t be wobbly if you shake it. Like, creme brulee. Put in fridge to cool. Demould and serve with fresh raspberries. Or, just plainly dust it with icing sugarr