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