You don’t have to be a famous chef or spend days in your kitchen to make a delicious dessert. You can make this amazing, stress-free chocolate tart in no time, especially when using a ready to bake pie crust. The hardest part is to wait for chocolate to firm up, then you can finally try a piece…. or two 🙂
Stunning French Chocolate Tart
- 1 sheet ready to bake pie crust
- 360 ml heavy cream
- 300 g dark chocolate (60-70% cacao)
- For easy removal, grease the bottom of the tart pan with butter or line the bottom with parchment paper. Roll the dough out, transfer to the tart pan, trim the excess dough and prick all over with a fork. Refrigerate for 30 minutes.
- Preheat oven to 350 degrees F. Place the tart in the oven for 20 minutes, or until golden. Remove from the oven and set aside on the serving plate.
- Meanwhile, bring the heavy cream to a boil, then pour over the chocolate. Let stand for 2 minutes. Stir gently until the mixture becomes smooth and dark.
- Pour chocolate ganache into crust to the top. Cool completely. If you made this dessert during the hot summer, it will be the best to refrigerate it. If it's not too hot in your kitchen, let it stand on the counter top at room temperature.
Profiteroles – French cream puffs filled with vanilla ice cream and topped with chocolate sauce. Chocolate sauce on this profiteroles is the “live jazz”. Don’t let the long recipe scare you, it is very easy and worth all the time involved. It is a great dessert you can impress your family and friends with.
Profiteroles With Vanilla Ice Cream And Chocolate Sauce
- 200 ml water
- 1 pinch salt
- 100 g butter
- 120 g sifted flour
- 3-4 eggs
- 800 g chocolate or vanilla ice cream
- 250 ml milk or heavy cream
- 300 g dark chocolate (60% cacao)
- Preheat oven to 390 degrees F. Line 2 baking sheets with parchment paper.
- In a medium pot, add water, butter and salt. Bring to a boil and remove from the heat.
- Add sifted flour and mix well.
- Mix until the dough comes away from the walls and forms into a ball.
- Add the eggs, one by one and mix well. (If the eggs are large, use only 3 eggs.)
- The dough should become smooth and shiny. Return saucepan back on the heat and keep mixing for about 30-50 seconds, to dry out the moisture. Remove from the heat.
- Transfer the dough to a piping bag to pipe specific shapes (size of the walnut is the best). Space the puffs slightly apart on the baking sheet, because the dough will rise.
- Bake for about 20 minutes or until the puffs are puffed and golden brown in color. Do not open the oven while baking. Remove from the oven, let it cool completely and carefully transfer to a flat surface.
- Cut puffs in half. Place one small scoop of ice cream ball on the bottom of each puff.
- Replace the top. As soon as you done, place them in the freezer, until they are ready to be served.
- In a small, saucepan bring milk to boil, remove from the heat and pour the liquid over the chocolate. Allow it to sit for 1 minute.
- Mix it until the mixture is smooth.
- Remove the profiteroles from the freezer. Arrange 3 puffs per plate. Drizzle each serving with chocolate sauce and Voilà! 😉 Bon appetite.
Makes about 50 petits choux
Choux pastry :
- 200 ml water or milk
- 100 g unsalted butter
- 2 pinches of salt
- 120 g of flour
- 3-4 eggs
- Fillings for pastry
- 1 egg yolk
- 100 g sugar
- 125 ml milk
- 1 tea spoon vanilla extract
- 200 g unsalted butter (at room temperature)
Preheat oven to 400°F. Line baking sheet with parchment paper.
- In a medium pot add water or milk, butter and salt. Bring to a boil and remove from the heat.
- Add flour. and mix together with wooden spoon. Mix until the dough forms into a big ball and begins to come away from the saucepan.
- Add the eggs one by one and mix well.
- The dough should become smooth and shiny. Return saucepan back on to the heat and keep mixing for about 30 to 50 seconds to dry out the moisture.
- Pipe the desired shape on the baking sheet using a piping bag. The dough will rise a bit so make sure to spread them apart from each other.
- Bake in preheated oven ( 400°F) about 10 to 15 minutes. Then lower the temperature to 375°F and bake for another 10 minutes or until the choux pastry shells are puffed up and golden brown. Do not open the oven while baking!
- Remove from the oven and let it cool completely.
- Work the sugar with egg yolk.
- Add milk and bring to a boil on a low heat, mixing constantly. Remove from the heat and let it cool.
- Whip butter with mixer. Gradually stir in milk mixture until blended.
- Fill a pastry bag fitted with a small round tip with the pastry cream. Make a hole in the choux pastry with round tip and pipe a small amount into the puffs. Dust them with confectioners sugar.