Those fancy french tarts you’ve seen around are much easier to make than you imagined! The best part is that they’re TOTALLY delicious and destined to impress your guests.
How do you make a perfect tart shell?
You don’t need all the fancy tools a professional baker has in order to make a beautiful tart shell. Here are some tips: Roll your pastry to 1/8 an inch thick between two sheets of lightly floured parchment paper. Thin dough is VERY important. Chill your dough for a few hours, make sure it’s completely covered so it doesn’t dry out. After you form your tarts it’s time to freeze them. You can do this in advance if you’re busy and need to get out of the kitchen. Those perforated rings are pretty impressive and basically necessary if you’re trying to make the perfect cylindrical shell, but they are not cheap. A regular tart shell can be used for delicious results but you’ll have to do some blind baling with beans/pie weights.
How do you make the chocolate dome?
I bought some silicone molds online but you can use any bowl with about the same diameter as your tart. Line the bowl with plastic wrap before adding the custard. Freeze and remove, and place on your tart. It won’t look perfect but it all gets covered in meringue anyways, so no one will know!
Steps to assemble this chocolate tart
How do you assemble a chocolate tart?
If you’ve tried this chocolate tart then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! Pâte Sablée adapted from toplessbaker.com IF YOU LOVE THIS RECIPE TRY THESE OUT! Chocolate Tarts Fruit Tart Lemon Tart Recipe
