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#ChocolateTart #FrenchDessert #BakingRecipe #EasyBaking #ChocolateLovers #HomemadeDessert #TartRecipe #FoodieFavorites #朱古力撻 #法式甜點 #烘焙食譜 #簡單烘焙 #朱古力控 #自製甜點 #撻食譜 #濃郁朱古力 #美食愛好者 #甜點 #甜食控

Indulge in this heavenly chocolate tart that’s perfectly crispy on the outside and rich, creamy, and decadent on the inside. This recipe is easier than you might think and creates a showstopping dessert that will impress your family and friends. Whether you're a baking expert or a beginner, this French chocolate tart is bound to become one of your favorite sweet treats. Watch the video to learn stepbystep how to create this irresistible tart!

Ingredients for Tart Crust:
1. 92g allpurpose flour
2. 30g icing sugar
3. 15g almond flour
4. 8g cocoa powder
5. 60g unsalted butter (softened)
6. 2g sea salt
7. 15g egg (whole)

Instructions for Tart Crust:
1. Soften the butter at room temperature, then beat it with a whisk until smooth.
2. Add the icing sugar and mix until well combined.
3. Gradually add the egg in 23 portions, mixing well each time.
4. Add sea salt and stir.
5. Sift together allpurpose flour, cocoa powder, and almond flour, then mix into the butter mixture. Knead by hand to form a dough.
6. Wrap the dough in cling film and refrigerate for 12 hours.
7. Preheat the oven to 190°C (375°F).
8. Roll the dough out to about 2mm thickness and place it into the tart molds. Press firmly into the mold.
9. Trim off excess dough and prick the base with a fork. Place baking paper on top and add baking weights.
10. Bake for 10 minutes, then remove the weights and paper.
11. Bake again at 180°C (350°F) for another 10 minutes. Let cool.

Ingredients for Chocolate Filling:
1. 150g heavy cream
2. 2 egg yolks
3. 90g dark chocolate (72%)

Instructions for Chocolate Filling:
1. Heat the cream and egg yolks together until bubbles form around the edges.
2. Melt the dark chocolate using a double boiler.
3. Combine the cream mixture with the melted chocolate and stir until smooth.

Final Assembly:
1. Pour the chocolate filling into the prebaked tart crusts.
2. Refrigerate for at least 2 hours to set.
3. Decorate as desired and enjoy this rich, crispy, and heavenly chocolate tart!

TIPS :
A) Tart Crust Tips:
1. Chill the Dough : After kneading the dough, chilling it in the refrigerator is crucial. Cold dough helps maintain the tart’s shape during baking and prevents it from shrinking. Aim for at least 12 hours of chilling.
2. Use Baking Weights : While baking the tart crust (blind baking), placing baking paper and weights (or beans) is essential to keep the base flat and prevent puffing.

B) Chocolate Filling Tips:
Low Heat for Cream & Eggs : When heating the cream and egg yolks, keep the temperature low and stir constantly. You only need to heat until bubbles appear at the edges, as overheating can cause the eggs to scramble.


沉浸於這款天堂般的朱古力撻外皮酥脆內餡濃郁、絲滑且令人無法抗拒。這個食譜其實比你想像中更簡單是一款令人驚艷的甜點絕對會讓你的家人和朋友驚喜無比。不論你是烘焙高手還是初學者這款法式朱古力撻都將成為你最喜愛的甜品之一。觀看影片學習如何一步步製作這款無法抗拒的朱古力撻

撻皮材料
1. 中筋麵粉92克
2. 糖粉30克
3. 杏仁粉15克
4. 朱古力粉8克
5. 無鹽牛油軟化60克
6. 海鹽2克
7. 全蛋15克

撻皮製作方法
1. 將牛油在室溫軟化然後用打蛋器打至軟滑。
2. 加入糖粉攪拌至均勻。
3. 蛋液分兩至三次加入每次拌勻。
4. 加入海鹽攪拌。
5. 將中筋麵粉、朱古力粉和杏仁粉過篩後加入牛油混合物中用手揉成麵團。
6. 用保鮮膜包好麵團放入冰箱冷藏12小時。
7. 預熱烤箱至190°C375°F。
8. 將麵團壓至約2毫米厚放入撻模中輕輕壓緊麵團。
9. 修剪掉多餘的麵團用叉在撻底戳洞鋪上烘焙紙並放入烘焙石或豆子。
10. 烘烤10分鐘後取出移除烘焙紙和重物。
11. 再以180°C350°F烘烤10分鐘放涼備用。

朱古力餡材料
1. 淡忌廉150克
2. 蛋黃2個
3. 72% 黑朱古力90克

朱古力餡製作方法
1. 淡忌廉和蛋黃加熱直到邊緣開始冒泡。
2. 隔水加熱融化黑朱古力。
3. 將煮好的忌廉蛋黃液倒入融化的朱古力中攪拌均勻。

最後組合
1. 將朱古力餡倒入預烤好的撻皮中。
2. 放入冰箱冷藏至少2小時直至凝固。
3. 可加上裝飾享受這款酥脆、濃郁的天堂般朱古力撻

小技巧
A) 撻皮小貼士
1. 冷藏麵團揉好麵團後將其放入冰箱冷藏是非常重要的。冷麵團能幫助撻皮在烘烤過程中保持形狀並防止縮小。建議冷藏至少12小時。
2. 使用烘焙重物在烘烤撻皮時盲烤放上烘焙紙和烘焙重物或豆類是必不可少的這樣可以保持底部平坦防止撻皮鼓起。

B) 朱古力餡小貼士
低溫加熱忌廉與蛋黃加熱忌廉與蛋黃時請保持低溫並持續攪拌。只需加熱至邊緣出現氣泡即可過熱可能會導致蛋黃變成炒蛋狀。

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