tarte noire

July 23, 2007 at 3:56 pm | Posted in Chocolate, Tarts and Pies | 21 Comments

i baked a tarte noire (literally translated – black tart) last week but i was so caught up with my first week doing relief teaching that i couldn’t find the time to do a proper post. any free time was either spent meeting up with dear friends for coffee or, you guessed it – sleeping.

i made a whole 7 inch tart for the boy, and two mini ones for myself and shidah – a symbolic mark of the end of our undergraduate journey.

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adapted from baking: from my home to yours; dorie greenspan

for the crust:

1 1/2 cups plain flour
1/2 cup icing sugar
130g cold salted butter, cut into small pieces
1 large egg yolk

1. put the flour, sugar and butter into a mixer (i used a Kenwood mixer with the K-beater) and beat to combine. (if you don’t have this, you can put the ingredients in a bowl and rub in wit your fingers.)

2. when the mixture resembles coarse breadcrumbs, add in the yolk and continue to beat. when the ingredients are mixed uniformly, turn it out to a work surface and knead the dough just to incorporate any dry ingredients that might have escaped mixing.

3. butter a 9-inch (or you could make several tartlets) fluted tart pan with a removable bottom. press the dough evenly over the bottom and up the sides of the pan. freeze the crust for at least 30 minutes; preferably longer.

4. centre a rack in the oven and preheat the oven to 180 degrees celsius. butter the shiny side of a piece of aluminium foil and fit the foil, buttered side down, tightly against the crust. put the tart pan on a baking tray and bake for 25 minutes. carefully remove the foil. if the crust has puffed, press it down gently with the back of a spoon. if you prefer your crust to be more brown and crisp, bake for another 8 minutes or so. transfer the tart pan to a rack and cool the crust completely before filling.

for the filling:

8 oz. bittersweet chocolate, finely chopped
1 cup plus 2 tbsp whipping cream
55g butter, cut into small pieces, at room temperature

1. put the chopped chocolate in a heatproof bowl and have a whisk at hand.
bring the cream to a boil, then pour half of it over the chocolate and let it sit for 30 seconds. working with the whisk, very gently stir the chocolate and cream together in small circles, starting at the centre of the bowl and working your way out.

2. pour in the remainder of the cream and blend it into the chocolate, using the same circular motion. when the ganache is smooth and shiny, stir in the butter piece by piece. don’t stir the ganache any more than you must to blend the ingredients – the less you work it, the darker, smoother and shinier it will be.

3. pour the ganache into the crust and gently turn the pan from side to side to even the ganache. refrigerate the tart to let the ganache set.

the tart base was crumbly and buttery, and the chocolate filling was a shot through the head. do i need to say more?

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21 Comments »

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  1. That looks incredibly sinful but oh so good.

    Did you get that book from a local bookstore anyway? I’ve been hunting high and low for it in Melbourne to no avail. Was hoping i’ll somehow have better luck in Singapore.

  2. it’s sinful alright! πŸ™‚ yes i got it from kinokuniya. oh they don’t stock it in melb? that’s strange.

  3. doesn’t have the crust any chocolate? I don’t see any in the recipe, though it seems so due to the color of the pic…
    (it’s just I was so excited to eat a chocolate crust… πŸ˜‰ )
    By the way, the cake looks fabulous like always πŸ˜€

  4. Hey babe. I loveee ur blog! hahaha cakes everywhere! =) nhoots is it ok if i link u to my blog? hehe thanks.

  5. manzana: nope it doesn’t. i just baked it longer because i wanted the crust to be crisp. πŸ™‚

    ai21: sure no prob. πŸ™‚

  6. These are beautiful! I love how they look with the written text and the hearts!

  7. Wow..they look delightful! Yummy, rich and chocolaty. Great for special occasions like a graduation! Well done!!!!!

  8. hey there!

    goodness everything on your blog looks soooo yummy! anyway, my friends and i are organizing a charity concert-cum-competition to raise funds for the children’s cancer foundation on 25th august (sat) at The Arena Clarke Quay; and we were wondering if you would be willing to sponsor your delectable foods as refreshments for the event!

    pls do not hesitate to contact me at laiyanlingcatherine@hotmail.com for further info.. looking forward to a favourable reply! it’s after all for a good cause! (:

    lots of love,
    catherine

  9. hello daphne, thanks for dropping by and thanks for your very kind words!

    catherine: i’ve emailed you. πŸ™‚

  10. hello! πŸ™‚ we love your cupcakes! they were really pretty and best of all, they weren’t too sweet. i’m a choc lover but i love your cream cheese icing ones too. thanks so much once again :))

  11. thank you so much minyee! i’m glad you liked them.

  12. hi maya,
    i tried your brownies recipe yesterday..
    it was soooooo easy to make and tasted sooooooo good.. scrumptious and delicious!
    and tried the nutella cupcakes too.. nice!!!
    thanks..
    look forward to try your other recipes..

  13. hi maya, where do you get the heart shaped sprinkles from? i have been looking for them but haven’t seen any shop selling them!!
    thanks!

  14. hello nabora, i’m glad that the recipes worked for you! many more moments of happy baking. πŸ˜‰

    lr: i got them from ailin bakery house from tanjong katong complex.

  15. hi… i tried this tart recipe of yours and OMG!Thank you!!!! It’s sinfully delicious…

  16. thanks! i’ll go check the place out! πŸ™‚

  17. mayaaaaaa.. happy 78th month!!! kankankan??????

  18. heheh yes babe. :p thank you. eh we set date la go the cafe one day? πŸ™‚

  19. Hi there! This is my first time here! May I know what type of tart pan did you use? I tried using a Pyrex tart dish but I couldn’t get the tart out in 1 whole piece and ended up with lots of broken tart pieces… Thanks!

  20. hello, thanks for dropping by! i used a detachable-base tart pan. you need to be really careful with the tart base because it’s fragile. πŸ™‚

  21. […] Recipe here. […]


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