Chocolate Tart with Olive Oil Mascarpone Cream
by Peaches La Creme
Peaches La Creme (@_peacheslacreme__) is a pastry chef from Melbourne. Peaches says," This is a great tart, a little moorish yet very quickly finished. The nuttiness of the rye shortcrust, layered with the beautiful mix of chocolates, pairs so well with the sweet yet fruity olive oil cream."
Ingredients
Method
Rye pastry:
200g all purpose flour
50g rye flour
80g caster sugar
2g fine salt
160g butter, cold and cubed
60g pouring cream
1 egg yolk
Chocolate filling:
260g pouring cream
50g castor sugar
115g Ecuador dark chocolate (chopped)
115g Dominic Republic dark chocolate (chopped)
2 whole eggs
4g vanilla
3g fine salt
Olive oil mascarpone cream:
250g pouring cream
250g mascarpone
15g good olive oil
100g castor sugar
2g fine salt
Method
1x 20cm loose base tart tin
Rye Pastry
1. Combine the flours, sugar, and salt together. With your hands, rub in the cold diced butter until the flour is coated and the mixture is like coarse almond meal.
2. Combine the cream and egg yolk, then add to the mixture and combine until its all coated. Make sure not to overwork the dough but to form a disc where the dough is hydrated enough to come together. Wrap in plastic wrap and cover in the fridge for 15 minutes. Then, lightly flour your surface, roll until about 1mm thick, and place in your tart tin. Cover completely with foil and place in your freezer for 40 minutes. When you’re near the last 15 minutes, preheat your oven to 180 degrees Celsius, fan forced.
3. Fill the tray with baking weights (rice, dried legumes), anything heavy enough to weigh the pastry down. Bake for 30 minutes. Remove foil and weights and bake for a further 15 minutes uncovered. Once finished, let cool completely in the tin.
4. Once the tart shell is cooled, start your chocolate filling-you can also make your tart the night before and make the chocolate filling the next day. Just make sure to store it properly in a container or wrapped sufficiently in the tin.
For the chocolate filling, preheat your oven to 175 degrees Celsius (fan forced).
Chocolate Filing
1. Place cream in a pot and bring to a boil, once about to boil-take off and pour over your chocolate. Let sit for 2 minutes. Whisk chocolate mixture, add sugar, salt and mix. Lightly whisk eggs and vanilla and combine into the chocolate mix.
2. Place your tart shell onto a tray, and pour in your chocolate mixture. Place in the middle rack on the oven and bake for 16-18 minutes (you want a slight wobble in the centre).
3. Once cooked, let cool down completely until adding your cream topping. Whilst it’s cooling down. Make your cream topping.
Olive Oil Mascarpone Cream
1. Whisk cream and sugar on medium-high speed until soft peaks. Separately, whisk mascarpone to loosen it, add olive oil slowly, and combine it with your hand whisk. Once the cream has reached soft peaks, add your mascarpone to your stand mixer with your salt and mix carefully on medium speed. You can also finish it off with your hand whisk, making it easier to control so you don’t over-whip.
2. Place the cream mixture into the fridge to chill whilst your tart cools down.
3. Once everything has cooled, assemble your tart simply by placing the cream on top and spreading it with an offset palette knife or spatula. You can pipe it if you like. However, the simplicity of the layered cream and chocolate is a beautiful sight to the eyes once cut.
4. Let set in the fridge for 30 minutes minimum before cutting. Grab a sharp straight edge knife and dip it in a cup of boiling water before cutting each slice. Wipe the knife with a wet cloth each time between cutting each piece to ensure a nice cut.