★Online Classes★
For more online classes please visit: https://hanbitcho.com/course/

0:00 Intro
1:54 Tart Shell
2:32 Chocolate Filling
7:31 Decorations

Here’s my take on the baked chocolate tart. Enjoy!

▶Chocolate Tart◀
Yield: 1 tart of 16cm diameter

⊙Tart Shell⊙
Please refer to my previous upload on the tart shell:    • Foolproof Tart Shell Masterclass | Ta...  

⊙Chocolate Filling ⊙
Dark Chocolate 125g (callebaut 811)
Heavy Cream 99g
Whole Eggs 33g
+ a bit of vanilla extract and a pinch of salt

① Heat the heavy cream/melt the dark chocolate to 45~50℃.
② Stir them/blend them and make a ganache. (make sure they come together into a glossy/smooth mixture. Take a look at my ganache video:    • Making the perfect ganache | Pastry 1...   )
③ Add the whole eggs and stir well until everything looks smooth and homogenous.
④ Pour into the tart shell and bake at (preheated to 140 ℃) 140 ℃ for 12mins.
⑤ The time/temp is only a guideline so just stand in front of the oven and stare at your tart to find the perfect time. If you see cracks then you’ve baked too much – if you see small bubbles developing on the surface of the filling then take it out. The filling must be wobbly right after out of the oven.
⑥ Let it cool down completely then serve.

Storage: Can store in the fridge up to 3 days. (but the tart crust will be completely soft – it simply can’t be crisp).


★My Ingredients★
Dark Couverture Chocolate: https://amzn.to/3nmcJxJ
White Couverture Chocolate: https://amzn.to/3Gf8zQU
Valhrona Cocoa Powder: https://amzn.to/3lPdvnc
Snow Sugar: https://amzn.to/2Znp7p5
Ghirardelli Chocolate Sauce: https://amzn.to/3DNN1J5

★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt BowlLift or Kenwood 7 Qrt (https://amzn.to/3hSMblB)
Silicone Mat: Silpat(https://amzn.to/3CApmLt) or Silpat equivalent(https://amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (https://amzn.to/3nWy3Mj)
Food Processor: Hanil (https://amzn.to/2XNxWYg)
Stand Blender: Vitamix QuietOne (https://amzn.to/3nTtBxK) Infrared Thermometer: https://amzn.to/3hW52fS
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: https://amzn.to/3zwAHu4
Zester: Microplane (https://amzn.to/3EGD9Ck)
Whisk: Matfer

★SUBSCRIBE to my Channel★
   / @hanbitcho  

★Online Classes★
For more online classes please visit: https://sugarlane.kr/english

★Instagram★
  / sugarlane.korea  

★슈가레인 베이킹 스튜디오 수강 문의★
https://blog.naver.com/oasis8jd

#chocolatetart #tart #sugarlane #조한빛 #슈가레인