All Chocolate Tarts

This is probably the longest break I’ve had from baking in the last three months and I missed it. I’ve been traveling. Enjoyed the Bangalore chill – ambling under the trees, several cups of filter coffee and I certainly wouldn’t leave the city without having kaarabath and vadais from Veena Stores. I also brought back home some obbats, congress and kodubales among other things. These are protocols you indulge in when you go to a city like Bangalore and there are no two ways about it.

And then I stopped over at my Madras for little over a day. Of all the years I spent growing up there, I would’ve gone to Saravana Bhavan thrice. I never understood the stereotypical tourists who would insist on eating there. But when you’ve been away from home for long, you find yourself happy in committing such stereotypes. I plead guilty – I did have the gargantuan ghee roast at Saravana Bhavan and felt more at home than ever.

Now I am back to square one with my little oven, whisk and a new apron, which I shamelessly took from my mom in law. A tart cannot get more chocolatey than this and that’s why I call it an all chocolate tart. Chocolate ganache in chocolate tart shells. They look like little chocolate ponds don’t they?

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Ingredients

For the chocolate dough

  • 160 g (1 1/4 cups) all purpose flour
  • 32 g (1/4 cup) unsweetened cocoa powder, sifted
  • 32 g (1/4 cup) confectioner’s sugar
  • 1/4 tsp salt
  • 113 g (1/2 cup) unsalted butter, chilled and cubed
  • 1 egg, yolk only
  • 1 tbsp ice cold water

For the ganache filling

  • 4 tbsp unsalted butter
  • 150 g dark chocolate, chopped

Makes 12 3-inch tarts

Method

  • For the chocolate dough, in a large bowl, mix together the flour, confectioner’s sugar, cocoa powder and salt. Add the butter cubes gradually and knead using your hands gently until you get crummy texture. Make a well in the center. Add the egg yolk and ice water. Using your index finger, mix the yolk with water. Now slowly start bringing in the flour mixture towards the yolk and combine gradually. Work the dough using the heal of your palm. Once your done combining the dough, pat it into a rough rectangle and wrap it with a cling film. Chill the dough for 30 minutes in the refrigerator.
  • Meanwhile, in a sauce pan of simmering water, place a bowl with the chopped chocolate and butter. Let it melt. Stir it occasionally. Remember, the base of the bowl should not touch the water. Once melted, mix well and allow it to cool.
  • After the dough has been chilled, roll out the dough to a thickness of 1/4 inch. To avoid the dough sticking to the work surface, I place it between to sheets of parchment paper. Always roll out the dough from the center to get an even surface.
  • Once the dough has been rolled out, using a 6-inch round cutter, cut out 12 rounds. You might have to use the scraps and roll out the dough again to cut out rounds. Gently place each round on the fluted tart tins. Fit them into the tart, pressing the sides towards the ridges of the tin, without breaking them apart. Once all the tart shells are done, place them in the refrigerator for 30 more minutes. Preheat the oven to 180 C.
  • After 30 minutes, take the tarts from the fridge. Prick their bases using a fork. This is done to prevent the base from rising. Line a baking sheet with parchment paper. Place the tart tins over the baking sheet and bake them in the oven for 25-30 minutes.
  • Allow the tarts to cool off. Spoon the ganache into the tarts. Chill them for about 3-4 hours before serving.

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