Tuesday, February 26, 2013

Eggless Chocolate Tart....step by step.

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Eggless chocolate tart; yes this tart is eggless...

It is my never-fail-tart way back from the 90s. I have lost count of the number of times I have made it. The crust is oh-so-melt-in-the-mouth-kinda-one, you have a bite and it's lost and then you feel like whoa, what was the taste....I need to have a bite again....and again....

The crust is so flaky, so melt in kind that, you just can stop at one piece......and the chocolate filling has lots of chopped cashewnuts.....cashewnuts and chocolate= HEAVEN.

I have also shown how to make this  melty, crunchy, soft, flaky crust in the food processor....the crust can be baked ahead  for later use.
No excuse, you have to make it.....since I am making this easy for you....

Notes: Since I used salted butter I did not use extra salt for the crust or chocolate filling.
Flour: 3/4 cup.
Cornflour: 1/4 cup.
Salted Butter: 1 stick, cold.
Baking Powder: 1/2 tsp.
Powdered Sugar: 1 tsp.
Vanilla essence: 1 tsp.
A few drops of cold water.

For the Chocolate Filling:
Sugar: 1 cup.
Cocoa powder: 1/4 cup.
Vanilla essence: 1/2 tsp.
Milk: 1/2-3/4 cup.
Salted Butter: 4 tbsp.
Chopped Cashewnuts: 1/2 cup.

Grease a 7 inch tart case preferably with a removable base.
Put flour, cornflour, baking powder, and sugar in the food processor and give it a pulse.

Chop the cold butter...with a strong knife.

Then dunk it into the food processor.

Give it a pulse or two. (If you are not using the food processor, you have to rub the butter into the flour until it resembles breadcrumbs)

Again switch on the food processor and while it is running, add in the vanilla essence and few drops of very cold water....then it will come together into a smooth dough....that's pretty easy isn't it.....(if you are not the food processor type just knead it with your hand into a soft dough adding the vanilla, and few drops of water)

Plop the dough onto a baking paper. Simply press into a small circle with your fingers.

Then cover the butter paper with the other half and lightly roll it into a wider round with your rolling pin.

Peel off one end of the butter paper.

Place it over the tart case carefully.....if it gets torn, dont worry.... just press lightly with your fingers on the the tart case....and prick with a fork.....then just pop it into the freezer for 5 min.....and bake in a preheated oven for 25-30 min at 180 degree C. And your flaky, melt-in-the-mouth tart case is ready to fill up with your favorites.

Now for the chocolate-cashewnuts filling: in a heavy bottom pan combine all except the butter and cashewnuts and whisk to mix it without any lumps. Place it over heat and bring it to boil and then simmer for 5 minutes. Add in the butter and again simmer for 3 to 4 min or until it coats the back of the spoon.

Then add in the chopped cashewnuts and switch off the fire. Allow it cool and while still warm pour this into the tart crust.

Cut into slices and serve.
Caution: These are highly addictive, enjoy :)

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