death by chocolate tart

This Chocolate Pie is a dark chocolaty dessert. If you are the one who loves “Death by Chocolate”, then this is surely going to feast you!!

We are a chocoholic family!! Everybody in my family loves chocolates including my mom and dad. Who doesn’t like chocolates?? At least I do not know of one such person 🙂 More so it’s because I have my son who is a passionate chocolate eater. I can easily blend my temptation into his wants and tantrums. He wanted to eat cake,chocolate,pie etc……… so I made it 😀 Easy isn’t it?

This recipe is adapted from one of my old treasures. The book is a collection of vegetarian recipes from all over the world. And this one was on my hit list for a long time and here it is…….

Ingredients
Chocolate Pastry
Makes one pie

1 1/4 c Plain Flour
2 tsp Cocoa powder , plus extra for dusting
2 tsp Icing Sugar
pinch of Salt
50 gms of cold Butter, diced
ice- cold water

Ganache Filling
200 gms of Dark Chocolate with atleast 70% cocoa solids
11/2 tablespoons of Butter
225 ml of Double Cream
1 tsp of Rum or Rum essence {optional}
{I have used essence}

To Decorate
Flaked white chocolate

Method

1. Pre heat the oven to 190 c.
2. Grease a 9 inch tart tin and set aside.
3. Sift flour, sugar , cocoa powdered salt .
4. Add butter to it and mix it until the mixture resembles breadcrumbs.
5. Add ice cold water , just enough to bring the dough together.
6. Turn the dough on a work surface with extra flour and cocoa powder.
7. Roll the dough into a circle , bigger than your tart tin.
8. Place the dough onto the tin and neatly press the edges.
9. Line the tart case with a baking sheet and fill it with some rajma beans or any dry beans. This is done so that the tart case does not rise during baking.
10. Chill it in the refrigerator for 30 mins.
11. Bake the tart case in the oven for 20 mins. Remove the paper and bake it for another 10 mins. The tart should be well cooked.
12. To make the ganache filling, chop the chocolate and put it into a heatproof bowl with softened butter.
13. In another sauce pan bring the cream to boil.
14. Pour the cream over the chocolate it stirring constantly.
15. Add the rum {optional} and continue to stir until all the chocolate is mixed and the texture becomes glossy.
16. Pour it into the tart case and chill in the refrigerator for 3 hrs.
17. Decorate with sliced chocolates.
18. To slice it into neat wedges, use a knife dipped in hot water. Wipe off the water and cut the pie into wedges.
19. Serve it at room temperature. It will be soft and gooey.