【Jam Chocolate Tart】: Delicious tart that you can’t put down

Overview

This chocolate tart uses Valrhona 72% dark chocolate. Rich, mellow and slightly bitter, the pure cocoa aroma is in your mouth. To balance and enrich the flavor of the tart filling, I also added some homemade jam. The mixture of the two creates a wonderful taste and texture. After the chocolate melts, the sweet and sour fruit pulp follows, which moderately neutralizes the heavy feeling brought by the chocolate, creating a super harmonious feeling~ The tart crust this time is the leftover part from the last time I made a fresh and sweet sour fruit tart. This tart crust itself is very crispy and delicious. When paired with jam chocolate filling, the deliciousness index soars! It’s definitely the rhythm of 1+1>2~

Tags

• baking
• homemade jam
• valrhona 72% dark chocolate
• whipping cream
• puff pastry

Ingredients

Steps

1. 1 Take out the refrigerated tart shell and place it on baking paper;

   

2. 2 Cover the top with a layer of baking paper, and roll out the tart crust to become a dough about 3mm thick;

   

3. 3 Cover the tart mold with the dough and press it with your hands to make the tart skin fit tightly with the mold;

   

4. 4 Remove excess tart skin and shape slightly;

   

5. 5 Poke some small holes on the tart shell with a fork, then place it in the refrigerator and refrigerate for 1 to 2 hours;

   

6. 6 Preheat the oven to 200 degrees. Place a piece of baking paper on the tart shell, and then press it with a heavy stone;

   

7. 7 After the preheating is completed, put the skin into the oven, middle layer, upper and lower heat, 190 degrees, bake for 20 minutes. Bake for about 15 minutes in the middle, take out the mold, remove the oil paper and heavy stone on the surface, then return it to the oven and continue baking until the surface becomes golden brown. After baking, unmold and place on a drying net to cool;

   

8. 8 Prepare the filling materials;

   

9. 9 Break the chocolate into small pieces. When the light cream is almost boiling, pour it into the chocolate, then cover it and let it sit for 2 minutes;

   

10. 10 Open the lid and stir the chocolate until it is completely melted and smooth. If the room temperature is too low and the chocolate is not completely melted, you can heat it with hot water (note that the water temperature should not exceed 60 degrees);

    

11. 11 Add jam to chocolate and stir evenly;

    

12. 12 Pour the chocolate filling into the completely cooled tart crust, shake it a few times, then place it in the refrigerator and refrigerate until it is completely solid;

    

13. 13 Before eating, you can decorate the surface with fruits, sprinkle with powdered sugar, or chopped nuts, etc., as you like.