Christmas is a holiday that's almost always associated with joy and happiness, but what most people don't know is that it actually has some pretty dark origins. In fact, the word "Christmas" itself comes from the Old English word "Cristes Maesse", which means "Christ's Mass". Even though Christmas is celebrated all over the world, it has a different meaning to each country and culture. If you've ever wondered what Christmas is all about, here are some interesting Christmas traditions from around the world.
The best aspect of this season is the food, at least in our opinion. It's all about the holidays, family and of course the desserts. There are many chocolate tarts available in bakeries and patisseries. However, to make your own at home is more fun and this festive chocolate tart recipe is a great way of celebrating the holidays. If you love chocolate, then this decadent chocolate tart recipe is for you. It looks gorgeous, and your guests will be very impressed.
Make sure that you've got all your ingredients and tools ready. This easy dessert recipe takes about 60 minutes to make.
- 100 g / 3.52 oz Flour
- 25 g / 0.88 oz Unsweetened Cocoa Powder (100% Cocoa)
- 50 g / 1.75 oz Caster Sugar
- 75 g / 2.65 oz Butter 82% Fast (cut into small pieces)
- 1 Egg Yolk (from medium size egg)
- 300 g / 10.58 oz Dark Couverture Chocolate (70% - 75% Cocoa)
- 200 ml / 7.05 oz Whipping Cream
Mix the flours and cocoa powder together in a large mixing bowl. Then add the sugar and mix well. Next, add the butter and rub everything together until you get a crumbly consistency. Add the eggs and whisk together. Knead the dough gently with your hands on to a lightly floured surface until it is smooth.
Roll out your dough to fit a 2 cm (3/4 inch) deep, 24 cm (9 ½ inch) diameter round tart tin. Place the pastry into the greased tin and press down gently and even the sides. Cover with cling film and chill in the refrigerator for 30 minutes.
Pre-heat oven to 180°C Fan (356 F) and bake for approximately 15 to 20 minutes. Leave to cool then carefully remove from the tin and place on a serving plate.
Chop the couverture chocolate into small pieces and place into a mixing bowl. Pour the whipping cream into small sauce pan and gently heat over a low heat until just simmering. Do not boil the cream. Remove the cream from the heat and pour over the dark couverture chocolate. Leave the chocolate to melt without stirring for a minute, then begin to stir the chocolate and cream until it has fully melted. You should have a glossy chocolate ganache.
Spoon the chocolate ganache into the pastry case, smooth the top and chill for at least 2 hours to set. Decorate as you like with chocolate shavings, pistachios and sliced figs. The tart is now ready to serve. Enjoy!
Recipe adopted from Dr. Oetker.
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