Like I mentioned in the previous post, I wanted to bake a chocolate tart for a gathering and I chose Anna Olson’s Tarte au Chocolat, but I added a citrus twist to it. It’s apt because it’s the Lunar New Year and oranges are in abundance, though I used the citrus peel version. Here’s the recipe.
(Makes one 9 inch tart)
For the chocolate pastry
- 120g cake flour
- 115g unsalted butter at room temperature
- 25g cocoa powder
- 60g icing sugar sifted
- 3 egg yolks
- 2 tbsp cornstarch
- 1/2 tsp salt
For the orange chocolate filling
- 250g dark chocolate
- 60g unsalted butter
- 60g citrus peel
- 50g caster sugar
- 1/2 cup whipping cream
- 1/2 cup hot espresso
- 2 eggs
- 1 tsp vanilla extract
- Sift flour, cocoa powder, salt and cornstarch in a bowl and set aside.
- Cream butter and icing sugar till light and fluffy.
- Add the yolks and cream to combine.
- Add the sifted flours and mix till just combined.
- Shape the dough into a disc and chill in fridge for at least 2 hours or freeze till ready to use. The day before I use the dough, I thaw it in the normal compartment in the fridge and take it out of the fridge 20 minutes before rolling.
- Knead the chocolate pastry lightly and roll it out into a round of about 1/4 inches thick.
- Line the tart tin with the rolled pastry and trim away the excess. Dork the base of the pastry with a fork and leave to chill in fridge for about 20 minutes.
- Preheat the oven to 180 degrees and add some baking beans to the chilled dough.
- Bake the tart base in the preheated oven for about 15 minutes, remove the baking beans and continue to bake for another 5 minutes.
- Take the baked crust out to cool and prepare the filling.
- Bring the cream and butter to a simmer and pour into the bowl containing the chocolate. Stir to melt the chocolate.
- Whisk in the sugar and espresso.
- Beat the eggs lightly with a fork and whisk into the chocolate mixture together with the vanilla extract.
- Sprinkle the citrus peel onto the cooled tart crust and pour the chocolate filling into the tart crust.
- Bake in preheated oven of 180 degrees for about 12 minutes.
- Chill in fridge for about 2 hours to set before eating, or overnight.
We ate the tart about 2 days later and it was well set and good. The review was that the tart is not too sweet and the citrus peels is a nice complement for the chocolate.