The E. Knam’s Chocolate Tart is a sweet temptation for chocolate lovers.
When talking about master chocolatier Ernst Knam, we talk mainly about chocolate… so much that his motto is: “If there is no chocolate in heaven, I don’t want to go!”
Can we blame him? I think not!
Therefore, the chocolate tart is a delicious celebration of chocolate, as the dark chocolate ganache melts with the custard, creating a filling so indulgent that after the first bite, it’s hard to stop.
So, be prepared… the E. Knam’s Chocolate Tart is a true sweet temptation.
Taken from one of his early books, this recipe presents us with 3 different techniques: the chocolate shortcrust pastry, the custard, and the ganache. All techniques are detailed here on the blog, so you have no excuses; whether you have leftover Easter egg chocolate at home or you are an incurable sweet tooth, try it!
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- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 50 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 316.35 (Kcal)
- Carbohydrates 34.89 (g) of which sugars 16.72 (g)
- Proteins 4.75 (g)
- Fat 18.14 (g) of which saturated 9.10 (g)of which unsaturated 5.47 (g)
- Fibers 2.51 (g)
- Sodium 34.05 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
E. Knam’s Chocolate Tart
- 2 1/4 cups all-purpose flour (or 00)
- 1/4 cup unsweetened cocoa powder
- 3/4 cup sugar
- 2/3 cup butter (softened)
- 1 egg
- 1 1/4 tsp baking powder
- fine salt (pinch)
- as needed vanilla
- 1 cup whole milk
- 2 egg yolks
- 3 tbsp sugar
- 1 1/2 tsp potato starch
- 1 tbsp flour
- 1/2 cup heavy cream
- 6 3/4 oz 70% dark chocolate
Tools
- Baking pan tart pan 8-9 inches in diameter
Preparation of E. Knam’s Chocolate Tart
– To make the cocoa shortcrust pastry, watch the recipe video clicking here. The only difference is to add the pinch of baking powder to the flour and cocoa.
– For the baked custard, I use the microwave cooking method; you can find the video clicking here. The only difference is that flour is used here as the cream is then baked.
– Bring the cream to a boil and pour it into the bowl containing the chopped chocolate; wait a few minutes and mix with a spatula or hand whisk
– Let it cool slightly, covering with cling film in contact.
– Combine the custard with the ganache and mix with the whisk.
– Line the well-buttered tart pan with the cocoa shortcrust pastry, prick the bottom with a fork and fill with the filling cream. With the pastry scraps, form the strips.
Bake in a hot oven at 350°F (static) or 340°F (convection) for about 35 minutes. Unmold when completely cool.
