Professional Baker Teaches You How To Make CHOCOLATE TART!
ฝัง
- เผยแพร่เมื่อ 12 ม.ค. 2025
- Tarte au chocolat is on the menu in Chef Anna Olson's kitchen today! Follow along with the recipe below and you will be in chocolate heaven in no time!
Learn to make chocolate pastry recipe that Anna mentions at 0:10 • Professional Baker Tea...
Recipe
Makes one 9-inch tart.
Ingredients
Chocolate Pastry
½ cup (115 g) unsalted butter, at room temperature
½ cup (65 g) icing sugar, sifted
3 large egg yolks
1 cup cake (130 g) and pastry flour
¼ cup (30 g) Dutch process cocoa powder
2 (15 g) Tbsp cornstarch
½ (3 g) tsp salt
Filling
½ cup (125 ml) whipping cream
¼ cup (60 g) unsalted butter, cut into pieces
8 oz (225 g) bittersweet chocolate, chopped
¼ cup (50 g) sugar
½ cup (125 ml) hot, strong coffee
2 large eggs, at room temperature
1 tsp (5 ml) vanilla extract
DIRECTIONS
Chocolate Pastry, Filling and Assembly
1. For the pastry, beat the butter and icing sugar until smooth, then add the egg yolks all at once and beat until well combined.
2. In a separate bowl, sift the flour, cocoa powder, cornstarch and salt. Add this to the butter mixture and stir until evenly combined. Shape the dough into a disc, wrap and chill until ready to use.
3. Knead the chocolate pastry dough once or twice on a lightly floured work surface to soften, then roll out the dough to a circle just less than ¼-inch thick. Lift the dough carefully to line a 9-inch removable-bottom fluted tart pan. Press the dough into the shell and trim away any excess. Dock the pastry with a fork. Chill the tart shell for at least 20 minutes.
4. Preheat the oven to 350 F (175 C). Place the chilled tart shell onto a baking tray and bake it for about 18 minutes, until you see that the pastry has an even, dull finish. Allow it to cool while you prepare the filling.
5. For the filling, bring the cream and butter up to a simmer and pour this over the chocolate in a large bowl, letting it sit for just a few seconds. Gently stir the mixture with a spatula until the chocolate melts, then whisk in the sugar and the coffee. Lightly beat the eggs in a small dish and add this to the chocolate, along with the vanilla, whisking gently until incorporated. Pour this into the cooled tart shell and bake (still at 350 F/175 C) for 12 minutes. Allow the tart to cool to room temperature, then chill for at least 2 hours before serving.
6. The tart can be stored, refrigerated, for up to 2 days.
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Learn to make chocolate pastry recipe that Anna mentions at 0:10 by watching the Chocolate Slice Cookies video. th-cam.com/video/uUX769KPw9E/w-d-xo.html
Gracias 💋
Q rico un beso desde Barcelona
I love that her videos show the actual baking in the oven!
the sugar in the drawer concept is very cool
Yeah I think there’s a few parameters to getting one. I’ve read before that in order to have a drawer dedicated solely to sugar you have to be really rich. That was a few years ago so maybe things have changed.
Yeah ...
That's a kitchen built in a TV studio.
I made this two days ago, it's so good. So perfect. It was my first time to make a chocolate tart and it came out nearly perfect. Thank you.
Great to hear! Congratulations on making a wonderful chocolate tart!
I made this recipe for a dinner party and it was delicious. Thank-you for making these videos and showing the process to the recipes.
great, glad to hear!
Oh Yum with Anna Olson your kitchen is soooo cool
Oh Yum with Anna Olson i reallyyy like your recipes
True Ramgutty Khoushi
Jonathan Boudreau hi :) did it taste like coffee ?
Her way of baking or cooking is so elegant and classy, and the food really looks gorgeous and beautiful.... ❣💕🤗☺
i love her way of explaining everything it's so professional and sophisticated..and im always surprised by her already preprepared food items for every single step 😂
I struggled a bit with the pastry & I tried the butter trick. This recipe is so worth the effort!!!! It is decadent
I’m making this for the first time for Christmas! I’ve looked everywhere, this may be the best recipe for tart au chocolat out there! So simple!
Thank You for listing all the ingredients by weight, and the order you combine them, Anna! I can't wait to make this recipe! I already know my Family will love it! Take Care, and thanks again!!
Hi Anna! I made these tarts during quarantine and tweaked it slightly by substituting the icing sugar in the tart pastry with dates; and some cardamom pods in the chocolate filling. Had to say the cardamoms were slightly overwhelming but man, the texture is such smooth and delicate
Always loved watching your cooking show even back when I was around 11-12 as a guy! Thanks for the recipe and I’ll continue to make more of them.
I made this 2 weeks ago and all of my family loved it ❤. I also made her chocolate truffle tart in August, it was also very yummy. Today I am making Anna's tart au citron. Totally looking forward to it. I love your recipes. So simple and decadent 🥺🤩💫
I just finished making this recipe, and the dessert is currently cooling. The pastry was an absolute chore to roll out and drape over the tart tin because it kept cracking, but I soldiered on and used your recommendation of sealing it with butter. In comparison, the filling took almost no effort to make. Thank you so much for this wonderful recipe! :) This one is certainly a challenge. I'll see how it tastes once it's chilled.
IljaThePerson I had the same challenge with the pastry - I eventually rolled it in between 2 sheets of baking paper & then flipped it in the tart pan
I made this as an Easter Sunday dessert and it was absolutely divine! I reduced the amount of coffee as I don't like a strong coffee flavour, and it turned out delicious! Thanks Anna :)
Hi, will it be possible to use a graham cracker base? while keeping the filling instructions? :)
Amirah Kamarudin I think it’ll still be delicious with a biscuit base!
Anna, I loved this recipe. It is the best chocolate tart I have ever made and tasted. It was devoured by everyone. Thank you!
You're welcome!!!
i adore the kitchen sooo much
I made it and it is simply AMAZING. Simple yet incredible.
I made this last night for New Years Eve today. I used brown sugar instead and a little pinch of cinnamon. Going to serve it up with mixed berries and some whipped cream! This recipe is so decadent and is a real winner!
Made this many times always turns out amazing! I keep the filling baking time up to about 15 mins I find that 12 mins is a little too short but that’s just me! The taste is luxurious!
I just made this today and I think on the next one (making another tonight for an event tomorrow lol) I'll leave it in the oven a little longer as well. Just needs a few more minutes, in my opinion as well!
made this for a dinner party, and was delicious, thank you
glad to hear!
zenofmusic hi :)! Did it taste like coffee ?
Cara Anna i tuoi dolci non solo sono spettacolari da vedere, ma sono anche deliziosi e golosissimi da mangiare! 👏👏
wow beautiful. and the kitchen !!! professionnal. thank you for this receipe and tricks.
her kitchen is so cool!
Made this for Thanksgiving - so wonderful because it is rich but not super sweet. Great with coffee.
I made pie brownies using this pie crust recipe, and the crust turned out amazing! Super love, thank you for sharing :)
exactly like going to a culinary school! awww memories
Oh yum yum yum yum... thank you Anna,I like your show.
Everything on your kitchen is amazing and inspire me to saving money and build one like yours ! OMG you're great!
Anna Olsen you have the most delicious recipes !!
Thank you so much!
I made it and it was sooo good. at first I was hesitated to pour in the coffee since I don't really its taste alone, but now I know it actually amplified the chocolate flavor
Hey, did you use baking chocolate or just regular chocolate?
@cuckoo head - Chocolate and coffee are a fantastic flavor combination. Chocolate and peanut butter and Chocolate and mint are also sublime.
@Nimal verho - Not sure what you mean by "regular chocolate" but baking chocolate is always preferred. Never use a common or cheap chocolate bar (which contains added sugar and other stuff), or chocolate chips (which contain added cocoa butter at the expense of chocolate). Using a premium, high-cacao chocolate bar is probably acceptable.
Anna! You never cease to amaze me... This channel deserves a million subscribers 💯🏆👍🏻❤️
You are a lovely chef and has a wonderful way of teaching us . Thank you so much Anna. With love X X x
This is absolute perfection! ❤
That would smell Heavenly not to mention the taste! Chocolate and coffee🍫☕😇😋
Thank you my lovely mommy ❤❤❤
Anna I love your kitchen. your kitchen is very cozy
I tried it and it was delicious! Thank you so much!
Great recipe dear Anna👍Thx 4 sharing.Could you please give the ingredients in gramms?In Italy we don't use cups😊
Tried this and it turned out delicious. If you are thinking whether to make this or not i would suggest go ahead.
Beautiful chocolate tarte.congratulations madam
Wow, beautiful chocolate tart.
Metrics measurements please! I want to make it this long weekend...xx
Your wish has been granted!
I love the time lapses of goods baking
I very love it. It was delicious, beautiful and easy .
Btw, I'll never forget that tart recipe made by Tasty the cutting of which cracked.. So unsatisfying ... Thanks for the technique, Anna ❤️💯🏆🌹
Very easy and delicious!!! Wonder if I can make this and freeze it for a later date...
طريقة صنع وصفة عجينة التارت الشيكولاتة التي ذكرتها في 0:10 من خلال مشاهدة
فيديو Chocolate Slice Cookies | Oh Yum With Anna Olson
th-cam.com/video/uUX769KPw9E/w-d-xo.html
مكونات
قالب تارت 1 9 بوصة.
مكونات عجينة التارت ..
½ كوب من الزبدة غير المملحة ، في درجة حرارة الغرفة
كوب سكر ناعم ومنخل
3 صفار بيض كبير
1 كوب دقيق المعجنات
¼ كوب مسحوق الكاكاو
2 ملعقة طعام نشا الذرة
½ ملعقة صغيرة ملح
الحشوة
½ كوب كريمة الخفق
¼ كوب زبدة غير مملحة ، مقطعة إلى قطع
8 أوقية شوكولاته حلوة ، مفرومة
¼ كوب سكر
½ كوب قهوة ساخنة وقوية
2 بيضة كبيرة ، في درجة حرارة الغرفة
1 ملعقة صغيرة فانيليا
الطريقة
مقادير عجينة الشوكولاتة
1. عجينة التارت تخفق الزبدة والسكر البودرة حتى تصبح ناعمة ، ثم أضيفي صفار البيض دفعة واحدة وتضرب حتى تمتزج جيداً.
2. في وعاء منفصل ، ينخل الدقيق ومسحوق الكاكاو ونشا الذرة والملح. يضاف هذا الخليط إلى الزبدة ويقلب حتى يختلط . قم بتشكيل العجين إلى قرص ، ثم قم بلفها بنايلون حتى يصبح جاهزًا للاستخدام.
3. دلك عجينة الشيكولاتة مرة أو مرتين على سطح مرشوش بدقيق قليلًا لتنعيمه ، ثم دحرج العجين إلى قرص أقل بقليل من ¼ بوصة. ارفع العجينة بحرص في قالب مزخرف متحرك بقاع 9 بوصة. اضغط على العجين في القالب وقص الزوائد. عمل مجموعة من الثقوب فى العجينة. توضع العجينة في البراد لمدة لا تقل عن 20 دقيقة.
.4 ﻗﻢ ﺑﺘﺴﺨﻴﻦ اﻟﻔﺮن ﻣﺴﺒﻘًﺎ إﻟﻰ 350 F. ﺿﻊ ﻗالب اﻟعجينة اﻟﻤﺒﺮدة ﻋﻠﻰ ﺻﻴﻨﻴﺔ اﻟﺨﺒﺰ واﺧﺒﺰﻩ ﻟﻤﺪة 18 دﻗﻴﻘﺔ ﺗﻘﺮﻳﺒًﺎ ، اتركه ليبرد أثناء إعداد الحشوة.
5. للحشوة ، تحضر الكريمة والزبدة إلى أن يسخن وتسكب فوق الشيكولاته في وعاء كبير ، اتركه يجلس لبضع ثوان فقط. يحريك الخليط بلطف بملعقة حتى تذوب الشوكولاته ، ثم يضاف السكر والقهوة ويخفق . ضعي البيض في طبق صغير ويخلط وأضفه إلى الشيكولاتة مع الفانيلا ، يخفق بلطف . يصب الخليط في وعاء التارت مبرد وأخبزي (لا يزيد عند 350 فهرنهايت) لمدة 12 دقيقة. يترك حتى يبرد إلى درجة حرارة الغرفة ، ثم قم بتبريد في الثلاجة لمدة ساعتين على الأقل قبل التقديم.
6. يمكن تخزين التورتة ، المبردة ، لمدة تصل إلى يومين.
12 minutes for ganache baking is not lomg enough . It can be wobbly in middke but at 12 minutes the whole of the ganache is watery. 17 minutes minimum. Or as i saw on anrother recipe does it at 120 d celcius for 40 minutes
Exactly what was i looking for, thank you Anna ❤
A scientist in her own right .
Perfect slice...one for you, the rest for me Ty!
Perfect 👌🏾 I'm gonna make it.. Need to try with an oreo cookie crumble base
This is amazing😍😍😍
thank you!
gardina alnajar 5טטעןן7ק3
gardina alnajar ךפרףסד
gardina alnajar 0987654321
This looks so good! Is there anything I can use in place of the coffee? not a big fan of coffee.
i wish i had friends to invite me over for food this cake got me going wow outloud by myself yum
Great tarte au chocolat; I made some for xmas day, but I made small ones and baked the choc pastry blind first; the ganache had some vanilla and brandy, and a praline base,.....rich or what?
one word for this recipe: DELICIOUS 💯
1:44 The most satisfying moment 😍
Hola eres la mejor
Sienpre te visto en el canalcocina
Por favor pon los ingrediente en. ESPAÑOL
Lovely Delicious recipe.
You have a nice kitchen so many ribbons !
Oh my lord this looks heavenly
What a professional Anna - you have me subbed!
Really?
I wish lolllll
Anna Olson Hi Anna, that tart looks really good, just one question, how do I convert this recipe for an 11 inch tart? Will Using the same measurements be fine or it will be less? If I double it that would be too much. Really confused!
I've just tried this recipe and its tasty... I love it
Soooo perfect
That looks delicious! I may have to try that.
i love all of your recipes and your kitchen!!!! keep it up 👍👍
Your kitchen is so organised. 😅
Queen of Nothing to do
Thanks
And she bakes so clean... my kitchen ends up looking like a mess with flour a d sugar and other ingredients all over the counters >.
It’s studio kitchen
Thank you so much for the recipe! How high is the tart tin?
Awesome kitchen!! I want it!!!
Could we use plain flour too?
Súper recetas deliciosas gracias!!!
Love your kitchen
thank you... 'fk'
Wow!!!Totul e minunat!!!
I'm just amazed by the kitchen...imagine a drawer for sugar??!
Amazing recipe! Let's say I want to make it into mini tarts... then how long should I leave the shell in the oven and then the filling? I suppose the times change when they're mini tarts instead of one big tart, don't they?
Hello, what if I want to make mini ones? At what temp and for how long should I bake them in mini pie pans?
Is the baking time will be the same if i would like to blind bake the tart shell? I made several times before, but i find the tart shell puff up too much after bake
Greetings from Malta..that tart looks wicked..I love anything dark chocolate so il be trying it for sure..I think perhaps a shot of orange based liqueur or perhaps some Baileys might go nice in this as well :-)
Hi Anna, your recipes are fantastic..by the way, can i put the chocolate pastry for 2 days in the freezer or in the fridge instead of only 30minutes?
Amazing 😊
I would really love to make this but I haven't got a removable bottom dish I've got a ceramic one. Would the ceramic dish be ok? I would need to convert the recipe to ounces too please.
It will be hard to get out of the dish and you may need to adjust baking times. Ceramic dishes bake differently than metal ones.
here is a conversion chart for you. annaolson.ca/baking-conversions
Oh Yum with Anna Olson thank you so much
I made this recipe and it was so delicious
Wow amazing 👍👍
so yummy that i want to eat it so badly
Can i use shortning instead of butter in making the tart shell. Thanks
U have the perfect kitchen.....😍
Please advise what went wrong, my filling is still watery after baking it for 12 minutes, I even added 8 minutes to it.... Thank yoy
the title killed me 😂💀
No! You still have to make this! Don't die! :)
@@ohyum you changed the title. I am utterly disappointed. So now you have to upload a new recipe 😡
hai if i want the crust to be the golden colour means the original type of crust should i just remove the cocoa powder you add in and the amount of the recipe still the same ? 😁
Looks delicious!
Silky delicious!
yummmm yummmm im hooked up to this channel
Phenomenal Anna 💜🕊🙏🏻😊
I'm making this right now 😍🍫
recipe for the chocolate crust recipe?
I want to make these for a summer party, will they melt If left outside on the table?
Anna Olson Hi Anna, that tart looks really good, just one question, how do I convert this recipe for an 11 inch tart? Will Using the same measurements be fine or it will be less? If I double it that would be too much. Really confused!
With what can I replace the coffee? Some of my friends don't like coffee... You are amazing =)
Hiw did the crust bake perfect without the weights??
Very good recioe but I think the tart looks nicer with a white dough, without chocolate in it. That is how it's prepared in France
I love her n this channel