Hello from my first post of 2021!
It’s been a while, but my exams are FINALLY over (why do we still have that) and amidst my current obsession with Unbreakable Kimmy Schmidt & Kurtis Conner videos, I found myself getting back to baking.
I usually don’t like getting chocolate tarts from a bakery because its crust is just so hard to bite into. EXCEPT this crust ~is not like other crusts~
It’s crumbly, it’s biscuit-y and it’s all that I want in a tart crust. Plus, it doesn’t need overnight refrigeration, so less prep! I’ve always liked adding espresso to chocolate because it really enhances the richness in flavour. The espresso in the tart filling adds so much depth to the chocolate.
This tart is not at all complicated and completely worth the very little time it needs.
Very Important Tips
Just a few things to keep in mind before starting on your tart:
- THE TART DOUGH NEEDS AN HOUR TO REST
Yes, the dough for the tart crust is pretty simple and doesn’t need to be made a night before. However, it still needs time in the fridge. It would need at least an hour to chill and firm up, so it’s important to keep at least 2 hours on hand for the whole process.
- MAKE SURE THE BUTTER IS SOFTENED
And definitely not melted. With crust dough, you need to be extra careful about it being firm enough to roll out. Using melted butter can result in a sticky dough that is going to be extremely difficult to work with (first-hand experience). Leave the butter out for 30 mins before using it – this is the optimum stage of softened butter texture.
*Recipe derived from Buzzfeed Tasty
For a 9″ tart
– 1/2 cup of butter, softened
– 1/2 cup of white sugar
– 1/4 cup of brown sugar
– 1 egg, beaten
– 2 cups of all-purpose flour
– 1/8 cup (2 tbsp) of cocoa powder
– 1/2 cup of water
– 1/2 cup of butter
– 2 tsp of instant espresso powder
– 200g of dark chocolate, chopped
– 1/4 cup of sugar
– 1 tsp of vanilla essence
– a pinch of salt
– 2 eggs
- In a medium-sized bowl, mix the softened butter with the sugars. Once mixed well, add in the beaten egg.
- Now sift the flour and cocoa into this mixture. This is also the time to add the salt. You’ll need a spatula to incorporate all the dry ingredients. You should now have a firm dough.
- Wrap the dough in cling film and refrigerate for at least an hour.
- Till then, in a saucepan, heat up the water and the butter. Stir in the instant coffee. Bring the solution to a boil.
- Put the chopped chocolate and the sugar in a bowl. Pour the coffee water solution over the chocolate and let sit for 30 seconds, till the chocolate melts. Now whisk the mixture till you get a chocolate ganache-like consistency. Add the eggs and vanilla to the filling. Keep aside.
- Preheat the oven to 180 degrees Celsius. Take out the tart dough from the fridge. Dust some flour on it so it doesn’t stick. Roll it out into a thin circle, about only an inch thick. Grease the tart pan/mould and place the dough over it. Cover the tart pan and cut off any excess dough from the sides. Poke holes in the bottom with a fork.
- Bake the tart shell for 15 minutes and then reduce the oven temperature to 150 degrees Celsius.
- Take the baked crust out and let it rest for 5 minutes. Once slightly cooled, pour in the filling and bake for about 12 minutes.
- Let it cool for 30 mins before serving it with strawberries, cream, powdered sugar, or any topping that you like!
And that’s how easy it is! This Chocolate Espresso Tart is perfect for all your chocolate cravings and coffee needs.