For Tart Crust:
1 cup flour
6 tbsp unsalted buttercut into 6 pieces
1 tbsp sugar
3 tbsp iced water
For First Tart Filling: Chocolate Dough
2 1/2 oz dark chocolate70% cacao
3 1/2 tbsp unsalted butter
2 1/3 tbsp sugar
1 egg
1/2 tsp rum
4 tbsp coco powder
1 tbsp flour
1/4 tsp baking powder
For Second Tart Filling: Ganache
3 1/2 oz dark chocolate70% cacao chopped
1/2 cup heavy cream
1 1/2 tbsp butterroom temperature
Recipe written by Maisonté Join me on instagram @maisonte_home
LET'S START:
Make the tart dough.
1 cup flour
6 tbsp unsalted buttercut into 6 pieces
1 tbsp sugar
3 tbsp iced water
Mix together flour, sugar, butter for a few second using food processor. Add iced water and blend until dough is coming together. Wrap the dough into plastic wrap. Cool it for 2 hours or more.
SECOND:
Make the crust: Preheat oven to 390°F.
Grease the 7" tart pan with butter and flour.
Take out the dough from the refrigerator and let sit for 10 minutes.
Roll the dough into round disk.
Place the dough onto the prepared tart pan.
it
THIRD:
Bake the crust: Put foil onto the dough and put beans or other weight on the top.
Bake it for 30 minutes.
Then take the foil and beans/weight out and bake again for 15 minutes.
Take crust out of the oven and let it cool.
FOURTH:
Make First Tart Filling: Chocolate Dough
2 1/2 oz dark chocolate70% cacao
3 1/2 tbsp unsalted butter
2 1/3 tbsp sugar
1 egg
1/2 tsp rum
4 tbsp coco powder
1 tbsp flour
1/4 tsp baking powder
Preheat oven to 350°F.
Place chocolate, butter into a double boiler over medium heat.
When it’s melt turn off the heat, add sugar and egg.
Whisk it well.
Add rum, flour, baking powder.
Whisk until all combined.
FIFTH:
Pour and bake: Pour chocolate mixture into baked tart crust.
Bake it for 15 minutes at 350°F.
Take it out from the oven and let it cool.
SIXTH:
Make Second Tart Filling: Ganache
3 1/2 oz dark chocolate70% cacao chopped
1/2 cup heavy cream
1 1/2 tbsp butterroom temperature
Chop chocolate and put into a medium bowl.
Place heavy cream into the small sauce pan over medium heat and bring to a boil.
Pour hot heavy cream over the chocolate.
Whisk it until all melted together.
Add soft butter and whisk again.
SEVENTH:
Pour and cool it: Pour ganache on top of the tart.
Refrigerate for one hour or until set.
SERVE IT.
Serve it. Before serving sprinkle coco powder on the top of the tart.
Serve the Double Chocolate Tart at your afternoon teatime or as a dessert.
