Photo by Hunted + Gathered
Make Baked Chocolate Tart with Hunted + Gathered
By Tehya Nicholas
There's something holy about chocolate tart. Here, high-quality ingredients are king and decadence is non-negotiable.
Hunted + Gathered understand these philosophies on a soul level. Their love of premium chocolate is honoured in each bar and every dessert - and with this carefully crafted Baked Chocolate Tart recipe, they have done themselves proud.
BAKED CHOCOLATE TART:
Buckwheat tart shell
- 114g unsalted butter, at room temperature
- 74g white sugar
- 30g icing sugar, sifted
- 1 egg yolk
- 160g buckwheat flour
- 1/4 teaspoon fine sea salt
Chocolate & rum tart filling
- 250g white sugar
- 90g warm coffee
- 115g unsalted butter, cubed at room temperature
- 1g sea salt
- 165g 70% chocolate finely chopped
- 35g flour
- 30g dark rum
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars and mix on medium speed until smooth. Add the egg yolk, mixing to combine, then scrape down the bowl. Add the flour and salt all at once and mix on low speed until just incorporated. Scrape down the sides of the bowl, divide the dough into two balls, shape each ball into a disk, then wrap in plastic. Refrigerate one disk of dough for at least 2 hours.
Preheat the oven to 180°C. Place the chilled dough on a piece of baking paper and roll out to a thickness of 5 mm and a diameter of 28 cm, rolling from the centre toward the edge in all directions. Lift and rotate the dough a quarter turn after every few strokes, working quickly to prevent the dough from becoming warm.
Carefully transfer the dough to a 23 cm fluted tart pan with a removable bottom, easing it into the bottom and sides and then pressing gently into place. If the dough develops any tears, patch with the extra dough and press firmly to stick on. Trim the dough level with the top of the pan with a knife and place the pastry shell in the refrigerator or freezer until firm, about 15 minutes.
Bake the shell for 7 minutes, then rotate the pan and continue baking for 8 minutes, until dark blue/purple around the edges. Spread the sugar in an even layer in the bottom of a large pot. Cook the sugar over medium heat until the edges begin to caramelise. Use a heatproof spatula to gently drag the liquefied sugar toward the centre of the pan.
Once the sugar is melted, it was caramelise quickly. When it starts to smoke, but before it burns, turn off the heat and stir in the coffee. (The mixture will bubble and seize a bit). If the caramel has seized up in places, stir it gently over low heat until smooth.
Add the butter and salt, and stir until melted, then stir in the chocolate until smooth. Mix in the eggs, flour and the rum.
Pour the mixture into the pre-baked tart shell, then bake for 15 to 20 minutes at 180°C, just until the filling starts to rise and crack at the edges but the centre is still wobbly. Be careful not to over-bake. Remove from oven and let cool completely before slicing.
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Recipe originally sourced from Hunted and Gathered