This low-sugar Triple Chocolate Tart combines a flakey chocolate tart crust, a decadent truffle-like baked Chocolate Filling and a beautiful Dark Chocolate Drizzle to create a chocolate-lover dream dessert!
150ml (1/2 cup + 2 tablesp.)Heavy (Thickened) Cream
20gr (1 1/2 tablesp.)Unsalted Butter
2Eggs
Chocolate Drizzle
60gr (2 oz)Dark Cooking Chocolate
20ml (2 tablesp.)Full Cream Milk
5gr (1 teasp.)Unsalted Butter
Instructions
Chocolate Shortcrust Pastry
(See note 1 to make the pastry without a Food Processor)
Place the Flour, Cacao Powder and Powdered Sugar in the bowl of your food processor. Pulse a couple of time to mix. Add the Cold Butter, pre-cut into small cubes.
Pulses to get a thick sand consistency - you should only see very small pieces of butter. Add the Egg and keep pulsing until the pastry starts to come together. Transfer onto a lightly floured surface and bring together into a ball. Cover with wrap and gently press on in to flatten the ball. Place in the fridge for 30 to 60 minutes.
Preheat your oven on 180'C/350'F.
Once it has hardened, roll the pastry on a lightly floured surface into a large circle. Fill your Tart Pan with the rolled pastry and remove any excess. Prickle the pastry with a fork and bake for 15 minutes. Remove from the oven and set aside to cool down
Dark Chocolate Filling
Drop the oven temperature to 150'C / 300'F.
Thinely chop the Dark Cooking Chocolate and place in a heat-proof bowl.
In a small saucepan, heat up the Cream and Butter. Remove from the heat just before it starts to boil and pour over the chopped chocolate. Leave for a couple of minutes (see note 2). Gently stir with a spatula until the chocolate has fully melted.
Add the Eggs and whisk well. The chocolate should have thickened slightly and be glossy.
Pour the chocolate over the pre-baked pastry and bake on the low temperature for 10 minutes. Leave at room temperature to cool down slightly, then transfer into the fridge.
Chocolate Drizzle
When the tart is competely cold, start making the chocolate drizzle. Thinly chop the Dark Chocolate and place it in a heat-proof bowl with the Milk. Melt in the microwave, stopping and stiring every 30 seconds to avoid burning the chocolate.
When melted, add the Butter and stir to combine. Place in a piping bag and cut a very small opening. Drizzle over the tart (see note 3), then place back in the fridge until ready to serve (or at least 15 minutes for the chocolate drizzle to cool and set).
Serve small portions on their own or with Vanilla Ice Cream, Whipped Cream or a Raspberry Coulis and fresh Berries
Notes
Disclaimer: I highly recommend using the measurements in grams/ml instead of cups/spoons for the best results.Notes:
To make this chocolate pastry without a food processor, place the Dry Ingredients in a large mixing bowl. Cut the cold butter into small cubes and add them to the dry ingredients. Rub the butter into the dry ingredients with your fingers to get a thick sand-like consistency. Whisk the egg in a separate bowl and add it to the preparation. Gently mix it in until the dough starts to come together. Transfer onto a lightly floured surface and bring the dough together into a ball. Try not to overwork the pastry to avoid activating the gluten! Cover with wrap, gently press on the ball to flatten it and place in the fridge to rest.
The chocolate will melt more easily and evenly if you leave the warm liquid over it for a few minutes.
To avoid making a mess, place your tart over a large sheet of baking paper before drizzle the chocolate over. Don't be afraid to go over and around the tart, then simply use a small sharp knife to remove any chocolate drizzle that would have gone outside of the tart.