A special treat for chocoholics! Rich, bittersweet, chocolatey! Made for my sister Sue who had a birthday this week ♥
This tart is a combination of melting-in-your-mouth souffle-like chocolate filling and a tender chocolate nutty crust. The cooking process takes a while and requires a lot of patience but it’s absolutely worth it!
Takes about 2 hours (prep – 60 mins, baking – 60 mins) + cooling (min. 2 hours)
110 g (1 stick) cold unsalted butter
1 1/4 cup (150 g) plain flour
2 tbsp dark cocoa powder
1/2 cup (60 g) walnut meal (ground walnuts)
2 tbsp brown sugar
1/3 tsp nutmeg
a pinch of salt
1 egg yolk
2 tbsp cold water
150 g dark chocolate (70% cocoa) + 20 g for decoration
2 eggs + 1 egg white
1/2 cup + 1/4 cup (160 g) sugar
300 g full-fat unsweetened yogurt (it should be thick), at room temperature
zest of 2 oranges
2 tbsp (30 ml) orange juice
1/3 cup (30 g) cocoa powder
1/3 tsp cardamom
5-7 raw cacao nibs for topping
For the tart crust: sift the flour and cocoa powder. Add the walnut meal, brown sugar, nutmeg and salt. Stir to combine. Rub the cubed butter into the flour mixture until it resembles crumbs. Add the egg yolk and 2 tbsp of iced/cold water and stir to combine. Knead gently until the whole thing forms a soft dough. Pat into a disc, wrap in plastic wrap and place into a freezer for 30 mins.
Meanwhile, prepare the tart filling: melt the chocolate over a double boiler with simmering water (or in a microwave) and set aside.
In a medium bowl, whisk the eggs and sugar until fluffy (using a mixer or a hand whisk). Add the yogurt, orange juice + zest and melted chocolate. Sift in cocoa powder and add cardamom. Stir to combine. Set aside.
Preheat the oven to 200°C/400°F. Prepare a medium tart pan/plate (mine was heartshaped 23×24 cm and 4 cm deep).
Roll out the pastry on a floured surface to 5mm thick. Line the tart pan, trim off any excessive pastry. Refrigerate until firm, about 10 mins. Line the inside of the tart case with parchment and fill with dried/ceramic beans. Bake about 10 mins. Remove the beans and paper to cook for another 5 mins. Leave to cool.
Reduce the heat to 180°C/350°F. Pour the filling into the baked crust and bake for 35-37 minutes, or until it’s puffed and no more jiggly in the center. Let cool for at least 30 mins at room temperature (the tart filling will be puffed up but once removed from the oven will flatten). Place to chill in the fridge for minimum 2 hours. Decorate with crushed cocoa nibs and the melted chocolate (melt the remaining 20 g and drizzle over). Slice, serve and enjoy! ♥