Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1/2 cup semisweet chocolate chips
- 1 tsp vanilla extract
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the flour, sugar, and salt. Add the chilled butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
3. Add one egg and mix until the dough comes together. If the dough is too dry, add a tablespoon of cold water. Form the dough into a ball and flatten it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
4. On a lightly floured surface, roll out the dough into a circle that's about 1/8 inch thick. Transfer the dough to the tart pan and press it into the bottom and sides. Trim the edges and prick the bottom with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans.
5. Bake the crust for 15 minutes. Remove the parchment paper and weights and bake for another 5 minutes, or until the crust is lightly golden. Let it cool while you prepare the filling.
6. In a small saucepan, heat the heavy cream and milk over medium heat until it starts to simmer. Remove from heat and add the chocolate chips. Stir until the chocolate is melted and the mixture is smooth. Add the vanilla extract and let it cool for a few minutes.
7. In a separate bowl, whisk the remaining egg. Slowly pour the chocolate mixture into the egg, whisking constantly. Pour the filling into the cooled crust.
8. Bake the tart for 20-25 minutes, or until the filling is set but still slightly jiggly in the center. Let it cool to room temperature before serving.
Time:
Preparation time: 45 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 357
Fat: 23g
Saturated Fat: 14g
Cholesterol: 107mg
Sodium: 91mg
Carbohydrates: 33g
Fiber: 1g
Sugar: 13g
Protein: 5g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/8 tsp.
- You can use bittersweet or dark chocolate instead of semisweet chocolate.
- You can use half-and-half instead of heavy cream and milk.
Variations:
- Add a pinch of cinnamon or cayenne pepper to the filling for a spicy twist.
- Top the tart with whipped cream or fresh berries before serving.
- Use a graham cracker crust instead of a traditional pie crust.
Tips and tricks:
- Make sure the butter is cold when you're making the crust. This will help create a flaky texture.
- Don't overwork the dough or it will become tough.
- Blind-baking the crust (baking it without the filling) helps prevent it from getting soggy.
- Let the filling cool slightly before pouring it into the crust to prevent the eggs from scrambling.
- If the edges of the crust start to brown too quickly, cover them with foil.
Storage instructions:
Store the leftover tart in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in the oven at 350°F for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the tart on a decorative platter or cake stand. Dust it with powdered sugar or cocoa powder before serving.
Garnishes:
Top the tart with whipped cream, fresh berries, or shaved chocolate.
Pairings:
Serve the tart with a cup of coffee or hot chocolate.
Suggested side dishes:
The tart is rich and decadent on its own, but you can serve it with a simple green salad to balance out the flavors.
Troubleshooting advice:
- If the crust is too dry, add a tablespoon of cold water.
- If the crust is too wet, add a tablespoon of flour.
- If the filling is overcooked, it will become dry and crumbly. Keep an eye on the tart while it's baking and remove it from the oven as soon as the filling is set but still slightly jiggly in the center.
Food safety advice:
Make sure to refrigerate the leftover tart promptly and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Egg tarts are a popular dessert in many cultures, including Chinese and Portuguese cuisine. This chocolate egg tart is a modern twist on the classic recipe.
Flavor profiles:
The tart has a rich, chocolatey flavor with a buttery crust.
Serving suggestions:
Serve the tart as a dessert after a dinner party or as a special treat for a holiday or celebration.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese