Sourdough Chocolate Glazed Tart

A rich and creamy chocolate tart with a very nutty, crunchy and delicious crust

The use of spelt and almond flour make this crust the perfect companion for this elegant tart

Makes 1 Chocolate Tart

Time 4 Hours

Ingredients

Crust

150 grams (1 ⅓ cups) Spelt Flour

30 grams (⅓ cup) Almond Flour

50 grams (1 large) Egg

30 grams (2 tbsps) Sourdough Starter

90 grams (⅜ cup) Butter at room temperature

45 grams (¼ cup) Sugar

2.25 grams (½ tsp) Salt

Chocolate Filling

175 grams (¾ cup) Heavy Cream

12 grams (4 tsp) Rum

250 grams (1 ½ cups) Semi Sweet Chocolate Chips

Chocolate Glaze

70 grams (6 ½ tbsps) Water

7 grams (2 ¼ tsp) Gelatin

20 grams (2 ¾ tbsp) Powdered Sugar

30 grams (2 tbsps) Cocoa Powder

60 grams (¼ cup) Heavy Cream

This tart is delicious, fudgy and very rich. Perfect for any special occasion.

Directions

1. Beat 1 egg in a mixing bowl and then add the sourdough starter. You can use sourdough discard for this recipe. Beat the sourdough starter well with the egg until it dissolves in the mix. Add the butter at room temperature. Mix the ingredients then add the sugar, salt, almond flour and spelt flour little by little as you keep mixing. When all the ingredients are well incorporated, place the dough in a piece of plastic wrap and put it in the fridge to rest overnight.

2. The next morning brush a tart pan with 2 tbsps of melted butter and place it in the fridge while you work on the dough. Take the dough out of the fridge and start rolling it out on a pastry mat. Sprinkle some flour on the dough so it doesn't stick to the rolling pin. When the dough reaches the right size, roll it around the rolling pin and transfer it carefully into the tart pan. Use the rolling pin to cut any excess of dough. Press the dough down with your fingers so it sticks well to the pan. Use a knife to cut off any more excess of dough from the edges of the pan. Using a fork cut some holes in the base and sides of your dough. Place a sheet of parchment paper on your dough and add some pie weights on top, to keep the pie crust from bubbling and shrinking away from the edge. If you don't have pie weights you can use any kind of dry beans.

3. Bake the crust at 375 degrees Fahrenheit or 190 degrees Celsius for 35 minutes. After 35 minutes take the crust out of the oven. Remove the pie weights. Brush the pie crust with an egg yolk and place the crust back in the oven for 5 more minutes. After 5 minutes take the crust out of the oven and let it cool off.

4. To make the filling of your chocolate tart pour the heavy cream and the rum in a pot at medium heat and cook until the cream is about to boil. Then pour the hot cream on the semi sweet chocolate chips. Mix all the ingredients until the chocolate fully melts and you have a soft ganache. Fill the crust with all the chocolate ganache. When you are done, place the tart in the fridge to cool for about 3 hours.

5. After almost 3 hours make the chocolate glaze for your tart. Combine cold water with the gelatin and mix it well. In a different container whisk together the powdered sugar and cocoa powder. Pour the heavy cream in a pot and warm it up at medium heat. Add the cocoa powder and powdered sugar and mix well, then cook until the mixture starts to boil. Turn off the heat and add the mix of gelatin that you dissolved in water previously. Mix until all the gelatin dissolves in the chocolate glaze. Strain the chocolate glaze through a fine mesh strainer and let it cool off until it reaches 90 degrees Fahrenheit or 32 degrees Celsius. Then pour it on top of the chocolate tart, the same way you poured the chocolate ganache into the pie crust. Make sure to have a baking sheet under your cooling rack so the chocolate that overflows does not fall on your work table.

6. Let the tart cool in the fridge for at least 1 more hour until the chocolate solidifies and then decorate your tart with fresh raspberries. The tartness of the fresh raspberries goes great with this chocolate tart.

Watch the Video