Desserts/Desserts and Treats, Dolci/ Desserts, Cakes & Treats, Torte
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Chocolate fondant tart

A simple and gorgeous chocolate tart…..which for sure satisfies a craving for chocolate.
This tart is very rich, creamy and soft, with a strong jolt of cocoa.
The recipe belongs to  Ernst Knamm, the “King of chocolate”.
No doubt about the perfect result of the cake.

Chocolate fondant tart

Chocolate fondant tart

Chocolate fondant tart - serves 6/8
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Ingredients
  1. - Cocoa shortcrust pastry -
  2. 1 stick + 2.5 tbs (150 g) soft unsalted butter, diced
  3. ½ cup + 3 tbs (150 g) superfine granulated sugar
  4. 1 medium whole egg
  5. 1 tsp (6 g) baking powder
  6. 2 cups + 3.5 tbs (280 g) pastry flour
  7. 3 tbs (25 g) cocoa powder
  8. vanilla extract
  9. pinch of salt
  10. - Pastry cream -
  11. 1 cup + 1 tbs + 1 tsp (250 g) whole fat milk
  12. 1 tbs (15 g) pastry flour
  13. 1 tsp (5 g) potato starch
  14. 2 medium egg yolks
  15. 2 tbs + 2 tsp (40 g) superfine granulated sugar
  16. vanilla extract
  17. - Chocolate ganache -
  18. ½ cup + 1 tbs (125 g) whipping cream
  19. 6.5 oz (190 g) dark chocolate, finely chopped (I used 55%)
Instructions
  1. - Cocoa shortcrust pastry -
  2. In a bowl, sift flour with baking and cocoa and set aside.
  3. in the bowl of a stand mixer (fitted with paddle attachment) place butter, sugar and vanilla and beat until well combined.
  4. Add egg and salt and mix until well combined.
  5. Add flour, baking and cocoa and mix just to combine.
  6. Shape into a disc.
  7. Cover with plastic wrap.
  8. Place in fridge for 3-4 hours to rest.
  9. - Pastry cream -
  10. Sift flour with starch and set aside.
  11. In a bowl, mix the sugar, vanilla and egg yolks together.
  12. Add flour and starch to the egg mixture, mixing until you get a smooth paste.
  13. In a medium sauce pan, bring the milk just to boiling (just until milk starts to foam up.)
  14. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling.
  15. Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly, until it becomes thick.
  16. Remove from the heat, pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming.
  17. Let cool for a few minutes.
  18. - Chocolate ganache -
  19. Finely chop chocolate and set aside into a bowl.
  20. Bring cream to a boil.
  21. Pour the boiling cream over the chocolate and stir gently with a spoon or whisk until smooth.
  22. Let cool.
  23. - To assemble -
  24. Preheat oven to 350 F (180°) - 325F Fan oven. (170°)
  25. Grease and flour a round cake pan, 8 in. (20 cm.)
  26. Roll pastry to 0.15 in. (4mm) thick and line the pan with the pastry.
  27. Trim and reserve excess pastry.
  28. Roll the reserved pastry into a rectangle and cut lengthways into wide strips.
  29. Refrigerate for 20 minutes.
  30. Prick the base of the cake pan with a fork and refrigerate for 20 minutes.
  31. Pour the ganache into the pastry cream in 2-3 batches and mix gently to combine, with a rubber spatula.
  32. Fill pastry case with filling. Smooth the surface.
  33. Arrange strips in a lattice pattern over filling. Press the edges to seal.
  34. Bake for 40 minutes to 350 F (180°) (40 minutes as well Fan oven)
  35. Set aside to cool completely before serving.
  36. Brush with neutral glaze to serve (optional).
Cookingmesoftly http://www.cookingmesoftly.it/
Chocolate fondant tart

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2 Comments

  1. This must be so tasty! I like the texture of the crust, in contrast with the creamy filling. Well done!

    • Dear Olguta…..you must try this cake….delicious.
      I visited your website….so nice with gorgeous recipes.
      Thank you for your visit and follow us.

      Aria

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