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bitter chocolate tart #1- the pastry

July 22, 2009

Looking back, I should have known. A chocolate pastry with no eggs in the recipe. No eggs, no liquid. It was never going to be a pastry. I really should have known. But no! I blindly trusted the words on the page and ended up with rubble. And that is where my instincts kicked in.I don’t think I’m cut out to be a pastry chef. As a breed, they are accurate. They measure, they record, the follow procedure. I am haphazard and experimental and finish my baking-testing-sessions with indecipherable units scrawled across a butter coated page. But I did well this time, oh yes I did. Because this recipe – the one that I swore I’d never make again, the one I messed about with so much it is unidentifiable, was bliss at first bite.Bitter chocolate and pistachio praline tart. Say it with me. Mmmm…..I’m splitting this recipe into two posts due to its sheer length. Don’t be discouraged. It’s a lovely, lovely tart. I should know. I ate two slices of it, and I’m not a chocolate tart kinda girl.

bitter chocolate & pistachio praline tart – the pastry

You will need:

  • 120g butter
  • 115g white sugar
  • pinch of salt
  • 1tsp vanilla essence
  • 2 eggs
  • 50gm cocoa powder
  • 120g flour (or 200g flour if you prefer it crunchy and not soft)
the ingredients for the pastry - sort of

the ingredients for the pastry – sort of

Step One:
Measure out your ingredients. An organised kitchen is a happy kitchen, or so they say. Don’t forget the eggs.

cream the butter & sugar

cream the butter & sugar

Step Two:
Cube the butter and cream it with the sugar. You can use an electric beater for this step. It’s quicker and easier than wooden spooning it. Step Three:Add your eggs one at a time, combining thoroughly after each addition. Add the vanilla similarly.Â

beat in the dry ingredients

beat in the dry ingredients

Step Four:

Add your dry ingredients (being the salt, flour & cocoa powder). It will hit the pictured thickness if you go with the 120g flour. This will not look like something you can roll out. It will get thicker and more rollable if you add the 200g flour instead.
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Step Five:
Flatten the mix out in a vague circle onto a piece of glad wrap. Wrap it up, put it on a tray and stick it in the freezer for half an hour.Â

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lining the tart tin

lining the tart tin

 Step Six:

Roll the pastry out between two sheets of glad wrap reinforced on the outside with greaseproof paper. Drop it into the tart tin (I used a 20cm one, but there will be enough for up to a 28cm tin). Trim the edges. Stick it back in the freezer for 15 minutes.
Step Seven:
Prick the pastry all over its bottom and bake it in a 180C fan forced oven for about 15 minutes. Let it cool.
Tomorrow: the filling & a tart (as pictured below) that is truly spectacular.

chocolatetart - the finished product

[psst! onebitemore is flyin' about Asia at the moment, so please bear with me if I don't get around to replying to your comments straight away. much love!]


  • #1
    July 22nd, 2009

    MMMMMMMMMMMMMMMMMMMMMMMMM!! The tin photo is gorgeous! Which lens u got?

  • #2
    July 29th, 2009

    @FFichiban: Thanks! It’s a 17-85mm lens I bought second hand with my camera. Still working out how to use it and boy-oh-boy is that fun :)

  • #3
    Beth
    July 30th, 2009

    It looks lovely! Is the pastry more cookie-like, or more flaky?

  • July 30th, 2009

    @Beth: Thank you! It’s more cookie like, but in the melt-in-your-mouth cookie way as opposed to the impossible-to-cut-through-and-shatters-everywhere cookie way.

Shez