Baked Chocolate Tart | Silky, smooth , soft, so easy and delicious

Video Description

★Online Classes★ For more online classes please visit: https://hanbitcho.com/course/ 0:00 Intro 1:54 Tart Shell 2:32 Chocolate Filling 7:31 Decorations Here’s my take on the baked chocolate tart. Enjoy! ▶Chocolate Tart◀ Yield: 1 tart of 16cm diameter ⊙Tart Shell⊙ Please refer to my previous upload on the tart shell: https://youtu.be/ntoOcaJr2zE ⊙Chocolate Filling ⊙ Dark Chocolate 125g (callebaut 811) Heavy Cream 99g Whole Eggs 33g + a bit of vanilla extract and a pinch of salt ① Heat the heavy cream/melt the dark chocolate to 45~50℃. ② Stir them/blend them and make a ganache. (make sure they come together into a glossy/smooth mixture. Take a look at my ganache video: https://youtu.be/s5KUtY0BJ6U ) ③ Add the whole eggs and stir well until everything looks smooth and homogenous. ④ Pour into the tart shell and bake at (pre-heated to 140 ℃) 140 ℃ for 12mins. ⑤ The time/temp is only a guideline so just stand in front of the oven and stare at your tart to find the perfect time. If you see cracks then you’ve baked too much – if you see small bubbles developing on the surface of the filling then take it out. The filling must be wobbly right after out of the oven. ⑥ Let it cool down completely then serve. Storage: Can store in the fridge up to 3 days. (but the tart crust will be completely soft – it simply can’t be crisp). --------------------------------------------------- ★My Ingredients★ Dark Couverture Chocolate: https://amzn.to/3nmcJxJ White Couverture Chocolate: https://amzn.to/3Gf8zQU Valhrona Cocoa Powder: https://amzn.to/3lPdvnc Snow Sugar: https://amzn.to/2Znp7p5 Ghirardelli Chocolate Sauce: https://amzn.to/3DNN1J5 ★My Equipments★ Oven: UNOX Bakerlux Shop.Pro Convection oven Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (https://amzn.to/3hSMblB) Silicone Mat: Silpat(https://amzn.to/3CApmLt) or Silpat equivalent(https://amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat Hand Blender: Braun MQ 7035X (https://amzn.to/3nWy3Mj) Food Processor: Hanil (https://amzn.to/2XNxWYg) Stand Blender: Vitamix QuietOne (https://amzn.to/3nTtBxK) Infrared Thermometer: https://amzn.to/3hW52fS Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: https://amzn.to/3zwAHu4 Zester: Microplane (https://amzn.to/3EGD9Ck) Whisk: Matfer ★SUBSCRIBE to my Channel★ https://www.youtube.com/channel/UCq6EbtLtwyF9ONFBqIkR4yw?sub_confirmation=1 ★Online Classes★ For more online classes please visit: https://sugarlane.kr/english ★Instagram★ https://instagram.com/sugarlane.korea ★슈가레인 베이킹 스튜디오 수강 문의★ https://blog.naver.com/oasis8jd #chocolatetart #tart #sugarlane #조한빛 #슈가레인