A beautiful, divine, velvety bittersweet spiced chocolate tart that is simple to make and will satisfy all dessert lovers. This tart has subtle tones of spices that complement the dark chocolate and a silky smooth rich texture. Inspired by a tart created by Alain Ducasse, this is the perfect dessert for the upcoming Christmas season or for a decadent dinner party dessert.
2 hours 14 $$
Bittersweet Spiced Chocolate Tart
- 1 cup of plain flour
- 1/2 cup of icing sugar
- 3 tblsp. of cocoa powder, unsweetened
- 3 tblsp. of almond meal
- 1/2 teaspoon of sea salt
- 115 grams of butter, cut into small cubes
- 1 large egg
- 1 cup of pouring cream
- 1/2 cup of full cream milk
- 350 grams of 70% dark chocolate
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon of ground cinnamon (optional)
- 1/2 teaspoon of chili powder (optional)
Preheat oven to 160°C. In a medium sized mixing bowl, sift the flour, icing sugar and cocoa, then add the almond meal and salt, mix well. Now add the cubes of cold butter and with your finger tips and thumbs rub the butter into small amounts of the flour mix. Keep rubbing until the mixture resembles fine bread crumbs. Don’t use the palm of your hands as they will melt the butter with their warmth. Gently shake the bowl and find any large lumps that come to the surface and keep working until all the lumps are out. Now mix in the egg and combine well with the flour-butter mix until a soft dough has formed. Scrape the dough onto a large sheet of baking paper and lay another large sheet of paper over the top and roll the dough into a 30 cm round. Place the round on a baking tray and put in the freezer for 5 minutes until the dough is firm.
Take the dough from the freezer and peel off the top sheet of paper and invert the dough onto a 10-inch fluted tart pan with a removable bottom. Remove the remaining sheet of plastic and gently press the dough into the pan. Trim the dough flush with the rim. Line the tart shell with baking paper and fill the shell with pie weighs or dry beans. Bake in the centre of the oven for 30 minutes. Remove the paper and pie weights and bake until the shell for a further 20 minutes. Transfer to a rack and let cool. Lower the oven temperature to 120°c.
In a medium saucepan, combine the cream and milk and bring to a boil. Remove from the heat and add the chocolate, whisk until smooth. In a small bowl, whisk the egg with the egg yolk, then whisk in 1/2 cup of the chocolate cream mixture. Thoroughly whisk this mix into the chocolate cream in the saucepan. Pour the filling into the tart shell and bake until set around the rim but still slightly wobbly in the center. Approximately 30 minutes. Let the tart cool on a rack and then refrigerate until chilled.
To serve cut your tart into small pieces and sprinkle with cocoa powder.