Chocolate Tart, A Love Recipe

This chocolate tart recipe calls for two kinds of chocolate and a dough that with slight variations can be used for several different tarts. I wanted the dough to be close to the Le Cordon Bleu Pâte Brisée which is equivalent to shortcrust pastry. When I added sugar to the pastry it becomes a Pâte sucrée, the rest is exactly the same.

I wanted to try this chocolate tart recipe with an unexpected flavor so I tried adding lavender sea salt. To please everyone’s tastes though, I made some with lavender sea salt, some confectioner’s sugar sugar, some with berries, and also with no toppings. The lavender sea salt is from a company called Glam Foods from Venezuela that specializes in different types of salt and flavors.

When I travel or got to the grocery store I hunt for chocolate buying different kinds looking for a new flavor to try. Like chocolate with quinoa, with flower, firecracker with popping candy and chipotle, with prosciutto, coconut and curry, or chocolate with sea salt. (It Was Love at First Sight) I am a chocolate lover, I eat nearly a piece everyday!

I know these combinations are not for everybody, but you should try on a little piece. It’s like a sudden awakening. When I tried chocolate with chile for the first time I didn’t know if I would like it but as I savored the bite I found emotions and liked it more and more with each bite. It was like a stolen kiss that took me by surprise.

A crustless variation with lavender sea salt

Also crustless with sea salt

With a touch of lavender sea salt

Confectioners’ sugar and berries

Ingredients
8 ounces 60% cacao bittersweet chocolate, chopped
3 ounces 70% cacao chocolate, chopped
1 ¼ cup (300 ml) heavy cream
1 vanilla bean, seeds scraped
5 tablespoons sugar
1 tablespoon butter

Ingredients for dough
1 ⅔ cups (200g) sifted flour
7 tablespoons (100g) butter
1 egg, beaten
1 teaspoon salt
2 teaspoons water
1 teaspoon sugar

Optional
lavender salt flakes
confectioner’s sugar
raspberries
whipped cream

Chocolate
In a saucepan at medium low heat combine the cream, sugar, and vanilla seeds to heat until almost boiling. Remove from heat and add all the chopped chocolate and stir until smooth and melted. Add the butter, whisking until smooth and shiny. Set aside.

For the crust
In a large bowl pour the flour, making a well, and start adding the small butter pieces. Then add the egg, sugar, salt and water. With your fingertips work all the ingredients until they resemble breadcrumbs. Blend all ingredients until smooth, pushing with the heel of your hand and form into a ball of dough, Wrap with cling film and chill in the refrigerator for about 30 minutes.

Preheat oven at 350° F. On a floured work surface roll out dough into a large round. Prepare a tart pan (a tart pan with a removable base is best, 9 inch) transfer the dough on the rolling pin, drape it over the tart pan pressing dough onto bottom and edge. Trim the edge and chill for 20 minutes.

With a fork prick the bottom of the pastry, line the shell with waxed paper and fill with pie weights or beans. Bake for about 10-15 minutes. Remove the weights and paper to continue baking for about 10 minutes or until golden brown. Let it cool before filling with chocolate. Refrigerate for few hours, but it’s better when refrigerated overnight. Serve by itself, with whipped cream or raspberries. And for the more adventurous, sprinkle with lavender salt flakes.