Double chocolate tart

Step 1/ 8

• 16⅔ g butter
• 8⅓ g sugar
• ½ tbsp milk
• 25 g all-purpose flour
• salt

• oven
• standing mixer or hand mixer with dough hooks

Preheat the oven to 180°C/355°F. For the base, mix part of the cold, cubed butter, sugar, milk, and a pinch of salt together. Next, add flour and work into a smooth dough.

Step 2/ 8

• flour for work surface

• baking paper
• tart tin
• baking beans
• rolling pin

Roll the dough out thinly onto a work surface sprinkled with flour. Leaving an edge, lay into a tart tin (greased if necessary). Weigh down with baking paper and baking beans.

Step 3/ 8

• oven

Next, blind bake in a preheated oven at 180°C/355°F for approx. 12 - 15 min., until the base is golden.

Step 4/ 8

• 50 g couverture chocolate
• 25 g butter

• large bowl
• cutting board
• knife

Meanwhile, chop part of the dark couverture and put in a bowl with another part of soft butter.

Step 5/ 8

• 83⅓ ml heavy cream

• whisk
• small sauce pan

Bring part of the heavy cream to a boil and pour over couverture and butter. Let it sit for 1 - 2 min. and then beat with whisk until smooth.

Step 6/ 8

• ⅔ egg whites
• ⅓ eggs
• salt

• whisk

Add egg whites, eggs and a pinch of salt to the chocolate mixture and whisk. Pour the smooth mixture onto the baked base and bake the whole thing at 180°C/355°F for approx. 25 min. Leave to cool down to room temperature for approx 1 hour.

Step 7/ 8

• 20 g couverture chocolate
• 1⅔ g butter
• 16⅔ ml heavy cream

• large bowl
• whisk
• cutting board
• small sauce pan
• knife

For the ganache, chop remaining couverture and put in a bowl with remaining butter. Next, boil cream and pour over the couverture and butter. Allow to steep for 1 - 2 min. and then whisk until smooth.

Step 8/ 8

• rubber spatula

Spread the ganache over the cooled tart. Chill the tart for at least 1 hour before serving. Serve with a garnish of cream and fresh berries, as desired.

Enjoy your meal!