Hello, subscribers :)
I brought a delicious chocolate tart recipe ahead of Valentine's Day !!

In the chocolate tart shell, I added soft chocolate filling like pudding and chocolate ganache.
If you are in trouble making 3 elements, you might put only Chocolate ganache on the chocolate tart.

Chocolate was used Callibout dark coverture chocolate.
If you use chocolate with a higher cacao content, it will taste less sweet and more luxurious than I have!

You can made it with chocolates sold in supermarkets, but since the commercial chocolate contains the powdered milk, the sugar and the additive, and the cacao content is low, when it is made into commercial chocolate, the sweetness of the tart itself increases a lot.

This is the first time I have shown a perforated tart ring in a video, which is a popular tool in bakery and dessert shops these days.
It can make tarts neatly even if I do not have to pick it up with a fork and weight beans.
(The disadvantage is that the unit price is higher than the general tart mold).
(https://ko.aliexpress.com/item/Round-...)

You must use this tart ring with a perforated mat. (If you do not, the side will be neat, but it may swell only on the bottom side.)

Originally, the perforated mat was released by French pastry tool brand 'SILPAN'. But I use the mat as a cheap product from China. (Purchased from AliExpress) (https://www.aliexpress.com/item/New-P... /32827632727.html?channel=twinner)

It's a little bit coarse compared to the original, but it's okay to use it like that. You can see the same effect even if you buy a product called 'Shirumit', which is used when you bake the Korean rice cake. (https://smartstore.naver.com/cookscie...)


If you liked my video, please click the like button and subscribe. :)
Thank you.


▶ Materials (2cm in height, 8cm in diameter) 6 pieces of tartlet)

Preheat the oven before baking sufficiently. In the case of small ovens, once the door is opened and closed, the temperature inside the oven will drop significantly and it is better to preheat it to a temperature much higher than the actual baking temperature.


[Choc Tart Shell]
Flour 155g, Cocoa Powder 12g, Sugar Powder 48g, Butter 120g, Salt 1g, Egg 21g

1) Lightly beat butter at room temperature.
2) Put the sugar powder and mix until the powder is not visible and the color becomes slightly brighter.
3) Please divide the eggs into 2 ~ 3 pieces and whip them.
4) Sift in the flour and cocoa powder together and mix with a spatula to make a lump.
5) Cover the plastic wrap on top and roll it out 3mm thick.
6) After freezing in the refrigerator, please cut the bottom and side respectively.
7) Please put bottom and side part into the pierced tart ring.
8) After it is cooled down again, please bake at 170 degrees for 15 minutes. (Based on UNOX oven)
9) When the baked tart is hot, apply egg yolk thinly. (Dorer)


[Choc Filling]
whipping cream 80g, Dark coverture chocolate 32g, Egg 55g, Sugar 24g, Flour 5g

1) Combine fresh cream and melted dark coverture to make ganache
2) Mix room temperature egg.
3) Stir flour to the mixture and mix it.
4) Add sugar and mix until melted.
5) Once in the sieve, put in tart and bake at 170 degrees for 12 minutes. (Based on Unox oven)


[Choc Ganache]
Whipping cream 54g, Dark coverture chocolate 41g, Butter 13g

1) Please warm the cream until the edge is boiled.
2) Put in dark coverture, leave it as it is, dissolve completely and mix well.
3) When 2) is below 40 degrees, please put soft butter at room temperature and melt.
4) Pour over the baked tarts.