When it comes to desserts my feet are both firmly planted in the chocolate category. Fruits, vanilla or nuts don’t stand a chance when there is something deep, rich and satisfying like chocolate on the menu. You just can’t go wrong with chocolate.
There is something quite special about it and I can’t really explain what. Favourite pies or tart have a special place in our heart just like the people who make them. My boyfriend for example, is known for his delicious traditional Dutch apple tart. My entire family knows about it and they always beg him to make one when we meet for family dinner.
These tarts are not only decadent, rich and buttery, it knocks-your-socks-off good! So get ready to bake, here is a tart that will smit every baking urge and will put a big smile on anyone faces.
Chocolate & Salted caramel tart served with fresh raspberries.
Serves: 10 – 12 persons
Cooking Time: Prep time 15 mins (rest: 30 hours), cook 40 mins.
for the sweet shortcrust pastry:
– 270gr plain flour
– 3 tbs caster sugar
– 150gr cold butter, chopped
– 2-3 tbsp of iced water
for the filling:
– 100ml of sweet condensed milk
– 1 tsp Fleur de Sel
– 7 egg yolks
– 2 tbsp caster sugar
– 150 mls single (or pouring) cream
– 200gr dark chocolate, chopped
For the sweet shortcrust pastry:
Process the flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs. While the motor is running, add enough iced water to form a smooth dough and process until just combined. Knead the dough lightly, wrap in plastic wrap and refrigerate for 30 minutes.
Now to make the tart:
Preheat the oven to 180°
Rollout the pastry on a lightly floured surface until 3mm thick. Place in a 23cm fluted removable base tart tin. Line with baking (non stick) paper and fill with pastry weights or uncooked rice or beans. Bake for 10 minutes, remove the weights and bake for a further 10 minutes or until the pastry is golden.
Reduce the oven temperature to 150°.
Place the egg yolks and sugar in a bowl and whisk until the sugar is dissolved.
Place the condensed milk in a pan and cook it on medium heat for about 8 minutes while steering until you get a nice and heaven caramel colour. Remove from the heat and add in the Fleur de Sel.
Pour the caramel into the tart shell. Reserve.
Place the cream in a saucepan over medium heat, bring to boil and remove from heat. Add the chocolate and stir until smooth. Pour over the egg yolk mixture and stir to combine.
Pour into the tart shell and bake for 15-20 minutes or until just set. Cool completely before serving in wedges with fresh raspberries on top if desired.
I recommend pairing this dish with an Italian Prosecco – for example: Prosecco Furlan will be great with this chocolate tart.
The Dutch boyfriend’s opinion:
The chocolate tart was a very pleasant surprise: the texture of the chocolate was somewhere between mousse and solid chocolate. It was full of flavor and the crust underneath gave a nice soft edge to the sweetness in my mouth. The tart made for a great dessert and wasn’t to heavy on the stomach: in my opinion that is always the risk with chocolate-based sweets. So I was very happy to try it, especially since it didn’t took Raphaelle that long to prepare it.
They say diamonds are a girl’s best friend. It’s hard to believe that, especially after seeing the look on your girlfriend’s face when you have to explain that there has a piece of chocolate tart gone missing during the night. And there was no one staying over… And you’re standing in front of the fridge… With another piece in your hand… And chocolate around your mouth…
But I learned two things from this experience:
1. the chocolate tart tastes even better after a day in the fridge;
2. In Dexter‘s Harry Morgan’s words: “Don’t get caught.”