Forrest Gump Chocolate Tart

Forrest Gump: My momma always said, "Life was like a box of chocolates. You never know what you're gonna get."

Happy Sunday peeps... I am not usually here on Sunday and i hv yet to prepare breakfast for everyone... so heres a quick entry on this chocolate tart...

Been wanting to bake this tart since last month but unfortunately each time i wanna bake it.. i realised that i ran out of heavy cream... so yesterday while we were out, I bought this tart pan and 2 tubs of heavy cream.. began preparing it late last night and ready to be served later after lunch... yummmmmmiessss

Sweet Shortcrust Pastry Recipe

250 g (9 oz / 2 cups) plain flour
125 g (4 1/2 oz) icing (confectioners') sugar
A pinch of salt
180 g (6 1/2 oz) unsalted butter, chilled and cubed
60 ml (2 fl oz / 1 /4 cup) ice water

Sift the flour, icing sugar and salt in a bowl and stir to combine. Using your fingertips, rub in the butter until the mixture resembles coarse breadcrumbs. Add the iced water and mixed until the dough comes together in a ball. Wrap in plastic wrap and chill for 30 minutes. Roll out on a lightly floured surface until 3 mm (1/8 inch) thick, then press lightly into the rectangular tart tin and prick with a fork. Chill for 30 minutes.
Preheat the oven to 200C (400F). Line the chilled pastry with baking paper and add baking weights or uncooked rice. Bake for 10 minutes, then remove the paper and weights. Bake for another 10 minutes, or until the pastry is golden and crisp. Leave to cool.

8 ounces / 225 g dark chocolate, chopped (i used Valrhona, Manjari 64%) 
3 ounces / 75 g butter
2 cups / 450 ml heavy cream
2 egg yolks

Place the chopped chocolate in the mixing bowl and add the butter.
In the small pot, bring the cream to a boil. Remove the pot from the heat and pour the boiling cream over the chocolate and butter. Let sit for 5 minutes, then add the yolks and mix well. Pour the mixture into the tart shell.
Chill in the fridge for 2-3 hours until set.

Transfer the tart to a serving platter, dust with cocoa, then gently press the chocolates into the filling. Slice and serve with coffee.

Source: Almost Bourdain


Yat Maria said... again...memang lah aku ni malas nak buat housework asik gi blog members jer..ha ha...

nak tanya..hv u ever thot of making all yr baking pics & recipes into a book of some sort...i think those pics u took are just awesome..

it'll be great for gifts or just keepsakes...untuk aku ler...i like to sometimes browse yr foods on display here and drool..;)

Rima said...

Eh Yat... Meh masuklah rumah.. Minum coffee dulu hehehe..

Memang niat dihati begitu.. Tapi tak tahu bila agaknye.. Now aje nak prepare.. Bake.. Take photo pun makan masa.. But bila pic turns out gd.. U feel some sort of satisfaction..

Oh bef i lupa.. The frozen pastry tu i dont know if ade differences.. U try pampas brand ah..

Cherine said...

The chocolate tart looks so good! May I know where I can get a rectangular tart pan in Singapore? Thanks!

Rima said...

Hi Cherine
I got mine fm Sun Lik

Anonymous said...

Hi Rima..I thot of making this, if i were to use the round pie pan what size shd i use for this recipe. Thanks ;)

Anonymous said...

hihi..i bought a 11 inch pie tart pan and wanted to try this recipe..shd I double the portion for that size?

Rima said...

I hv replied to ur question in FB

About Me

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Hi.. I am a SAHM to 2 kiddoes..19yr old boy n 2 year old girl.. met my Austrian hubby here in Singapore and hv been living here all my life... my love for baking started when i was 6mths preggie to my daughter, Sonia... my addiction to baking has not stop eversince.. I hope to learn as much as i can abt baking and decorating and then share it with u along the way..