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For crust

  • Confectionery sugar ½ cup
  • All-purpose flour 1½ cup
  • Butter 1 cup
  • Baking powder 5-6 gms.


  • Dark chocolate compond ½ kg
  • Butter 100 gm
  • Eggs 1 no.
  • Heavy cream ½ cup
  • Suagr ¼ cup
  • Chocolate essence Few drops
  • Cocoa powder For garnish
  • Icing sugar ( optional) For garnish


For crust

  • In a food processor, combine the confectioners’ sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides.
  • Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.

For Filling

  • Melt chocolate and butter in a heavy saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.
  • Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.
  • Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles.
  • Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20 to 25 minutes. (Center will continue to set as it cools.)
  • Demould it. Cool tart completely and sprinkle cocoa powder over it.
    Take a heart shape cutter and sprinkle icing sugar in the center of the tart.

Chef Ashish Rai
Head Culinary
Barbeque Nation Hospitality Ltd.

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