French Chocolate Tart

Every now and then you just get this feeling of spoiling yourself. When you’re feeling down and you want to cheer yourself up. You want to indulge into something. Chocolate is always the answer.

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I was not feeling down or sad when I made this chocolatey goodness. I just felt like I NEED it. I wanted to get that chocolate high. I needed that kick. That sudden feeling of comfort.

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As i took the first bite, it felt like a big warm hug of comfort and satisfaction engulfed first my palette and then my whole body. It felt so good. I smiled.

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The addition of 24 carat edible gold gave an extra feeling of luxury, frill and self-indulgence.

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Why not spoil yourself?  Splurge on this Sea Salted French Chocolate Tart.

The sophisticated chocolate crust. The smooth velvety sea salted chocolate ganache. The deep lustrous yellow colour of the edible gold. Tell me what is the definition of perfection.

SEA SALTED FRENCH CHOCOLATE TART

for the crust:

175 g butter

75 g caster (fine granulated) sugar

2 egg yolks

250 g plain flour

20 g (Valrhona) cocoa powder.

To make the crust:

In a food processor, cream the butter and sugar. Add the egg yolks and 35 ml water and mix until incorporated. Add flor and cocoa power until paste is formed. Wrap the pastry in plastic wrap and chill for an hour.

In a well floured surface, roll the pastry a little bigger than your tart ring/tin. Line the tin with the pastry pushing well into the bottom edges. Trim off the excess and chill for about 20-30 minutes to relax the pastry and prevent it from shrinking when baking.

Preheat the oven to 180 degree C/350 degree F. Line the pastry with a sheet of parchment paper. The place the baking beans or rice on top and blind bake for 20 minutes. Lift out the paper with beans and bake for further 5-7 minutes until the pastry is dry. Then allow to cool while making the filling.

for the filling:

200 g (Valrhona) 70% dark chocolate, roughly chopped

200 ml double cream

200 g light muscovado sugar

5 g Maldon sea salt

In a bain-marie (double boiler), on low-medium heat, melt all the ingredients until thick and glossy. Pour into cold, baked pastry crust.

Decorate with a sheet of   24 carat edible gold foil.

Refrigerate for about 2-3 hours.

When serving, cut with a hot, wet knife for a perfect slice. ENJOY ALONE with a glass (or a bottle) of your favourite wine.

Go ahead then. Indulge. No! OVER-Indulge yourself with this Chocolate Tart.

Later.

Sugarboy

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