If you are anywhere on the right side (or should I say the wrong side) of the weighing scale, than the mark where the tip of the weighing scale is supposed to stop, then you MUST follow these ten commandments while making this recipe.
The Dieter’s Ten Commandments
- Thou shalt not lick the remnants of the butter on your finger
- Thou shalt not eat the little piece of chocolate that was left behind
- Thou shalt not eat more than one bite of the tart you just made
- Thou shalt not get carried away by the aroma of the tart
- Thou shalt not get carried away by the look of the tart
- Thou shalt not be a tart and eat the tart.
- Thou shalt not take the name of the Lord in vain, in case you do eat the tart and regret later.
- Thou shalt not give in to temptation.
- Thou shalt not be in a hurry to make this recipe, some recipes do take a lot of time and preparation.
- Thou shalt not be attached to the material taste of the tart you just made.
Keep the ten commandments in mind and you shall not put on weight (anymore than you currently weigh).
- 1 and 1/4th cup plain flour
- 2 tbsp granulated sugar
- 1/2 cup frozen butter (butter stick) broken into small pieces
- 1/2 tsp salt
- 3 tbsp ice cold water
- 1/2 cup dark chocolate
- 1/2 cup white chocolate
- 1/4th cup milk
- 1 egg
- vanilla essence
Mix the flour, sugar and salt together. It helps if all your ingredients are kept in the refrigerator for atleast an hour before using them. Throw in the chopped butter and mix it only with your finger tips till the mixture resembles bread crumbs. Now add a tablespoon of water each time and knead it carefully till it just forms a ball that doesn’t have any cracks on it’s surface. Do not over knead. Wrap in a cling film and refrigerate the dough for at least 30 minutes.
Remove the dough from the plastic wrap and roll out into a thin sheet. Line your tart tray or baking tray with the pastry and press the dough so that it adapts well to the tin. Place a foil on top of the pastry and place some beans on top of it as weight. Place the tin in the fridge for another 15 minutes.
Preheat your oven to 350 F and place the tin in the center of the oven. Bake for 25 minutes. Now remove the foil and the beans and place it again in the oven for another five minutes. Remove from the oven and let it cool down.
Meanwhile make the filling. Chop the dark and white chocolate into fine pieces. Heat the milk in a pan. When it is just about simmering, add the chocolate to this and mix well. Whip the egg in a separate container. Add about 2 tbsp of the chocolate milk mixture to the egg mixture first. This is called tempering the egg, and prevents it from curdling.
Now transfer the egg mixture to the chocolate milk mixture again and whip for a few minutes.Pour this in the tart shells and place it back into the oven.
Bake only until the center of the filling is still a little jiggly. Otherwise the filling may get burnt.
Remove from the oven and chill in the refrigerator.
Garnish with fruits or fresh whipped cream and serve chilled!