Saturday, 19 April 2014
Bars of chocolates in the refrigerator ... semi-sweet, dark & bitter types. Few packs still wrapped nicely untouched. I didn't purchase all these ... most of these chocolates were birthday gifts given to my girl from her friends.
Well, since I have these readily ingredients, decided to try out some chocolate tarts on my weekend baking. Recipe adapted from Joy of Baking (Chocolate Pie) http://m.joyofbaking.com/PiesAndTarts/ChocolatePie.html. As I only have tart moulds so it looks more like Chocolate tarts to me. I reduced the quantity of the chocolate filling as my girl has hinted "less sugar & chocolate as I want to loose some weight" ):
Ingredients (with modifications made in blue) :
3/4 cup (150 grams) granulated white sugar (90g castor sugar)
2 1/2 tablespoons cornstarch (corn flour) (1.5 tbsp)
1/4 cup (25 grams) unsweetened cocoa powder (regular or Dutch-processed)
1/4 teaspoon salt
1 2/3 cup (400 ml) milk, divided (whole or 2% reduced fat) (250ml)
1/3 cup (80 ml) heavy whipping cream (35-45% butterfat content) (50ml)
3 large egg yolks (2 egg yolks)
3 ounces (90 grams) semisweet (or bittersweet) chocolate, finely chopped (80 g)
1 teaspoon pure vanilla extract
1 tablespoon (14 grams) unsalted butter, room temperature (cut into small pieces)
130 grams all purpose flour
1/8 teaspoon salt
1/3 cup (35 grams) confectioners sugar (powdered or icing sugar)
113 grams cold unsalted butter, cut into small chunks.
Chocolate Filling: In a medium-sized heatproof bowl whisk together the sugar, cornstarch, cocoa powder, and salt. Then whisk in 50 ml of the milk to make a thick paste. Add the egg yolks and whisk into the cocoa paste mixture. Set aside while you heat the milk and cream. Have ready a strainer placed over a bowl as you will need to strain the pudding after it is cooked.
Pour the remaining 200 ml milk with the cream into a medium-sized heavy saucepan. Bring this mixture just to a boil (the milk will start to foam up) and then remove from heat. Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture to a clean, heavy bottomed medium sized saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 3 - 5 minutes). Remove from heat and pour through the strainer to remove any lumps that may have formed during cooking. Add the finely chopped chocolate, vanilla extract, and butter, stirring gently with a rubber spatula until the mixture is smooth. Cover with plastic wrap, to prevent a skin from forming, let cool, and then chill in the refrigerator until thick (for at least four hours, or even overnight).
Shortbread Crust: Lightly butter, or spray with a non stick vegetable spray, a 9 inch (23 cm) pie or tart pan (I used 4 tart mould)
In your food processor, place the flour, sugar, and salt and process to combine. Add the cold butter and pulse until the pastry starts to come together and form clumps. Transfer the pastry to your pie or tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. Gently pierce the bottom of the crust with the tines of a fork. Cover and place the pastry crust in the freezer for 15 minutes to chill.
Preheat oven to 220 degrees C and place rack in the center of the oven.
Bake the crust until golden brown, about 13 - 15 minutes. Remove from oven and place on a wire rack to cool completely. Then fill with the chilled chocolate filling.
I forgo any whipped cream topping, just decorate it with walnut.