Whether it’s an eggless chocolate cake, chocolate muffin or an eggless Choco chip cookie, my love for chocolate is never ending. Moreover, the same love got transferred in my Ladoo as well. I know how much fascinated Ladoo is for chocolate tarts. He has asked a bunch of time in past to make eggless chocolate tart for him. However, I was somewhat afraid to give it a shot. His constant push asked me to pick courage and try this eggless chocolate tarts recipe.
What is a tart?
A tart is a baked dish consisting of a filling over a short crust pastry base with an open top not covered with pastry. The smaller size of tart is referred as Tartlet. Though it originated in France but has spread to other countries over the years.
Chocolate tart or chocolate cream pie is a dessert consisting of dark chocolate, cream and eggs. A smooth consistency of all three ingredients is poured into a crisp, unsweetened pastry shell and baked until firm.
Eggless Chocolate Tart Recipe
All I could find on internet were recipes of egg based chocolate tart. After a lot of research, and not finding what I needed, I thought of experimenting myself. I made some changes in a regular chocolate tart recipe. Eliminated eggs, replaced all-purpose flour with whole wheat flour and used honey in the recipe. Used dark chocolate for the filling and added honey to get sweetness. And finally, I had my eggless chocolate tart recipe ready.
|Whole Wheat Flour||100 gm|
|Organic Brown Sugar||60 gm|
|Unsweetened Cocoa Powder||20 gm|
|Baking Soda||½ tsp|
|Chocolate Essence||1 tsp|
|Lindt Dark Chocolate||125 gm|
|Fresh Cream||60 gm|
|Total Servings||6 tarts|
|Calories per Serving||336.28 per Tart|
In a bowl, take soft butter (not melted) and organic brown sugar. Cream the butter and sugar mixture using whisker or spatula or hand. Continue to do this until mixture becomes fluffy.
Add chocolate essence and honey. Mix it well. Sift flour, baking soda, salt and cocoa powder together.
Knead it into a dough. Add milk 1 tbs at a time to bind the flour. Prepare a soft dough from it. Place this prepared dough on a butter paper and roll it into a sheet of thickness ¼ inch.
Meanwhile preheat the oven at 180 °C. Grease the tart moulds and lightly dust with some flour. Press the prepared dough into greased tartlet moulds. Prick the tarts and bake in preheated oven at 170 °C for 15 minutes.
Once baked, take the tartlets out from the oven and let them rest for 5 minutes. De-mould them and place of a wired rack. Allow the tarts to cool completely.
To prepare the chocolate filling, in a pan heat fresh cream and butter. Bring it to boil. Turn of the flame. Add chopped chocolate and honey. Mix it well until you get a smooth batter. Set aside to cool for 5 minutes. Transfer the mixture to a bowl and set aside to cool for 30 minutes. Mixture will thicken as it cools.
Assembling the tart
Using a piping bag, fill the chocolate mixture into prepared tartlet cases. Sprinkle some silver sugar balls (sprinklers) and serve.
These lovely little Eggless Chocolate Tart are great with noon tea. I love to serve chocolate tarts with freshly baked chocolate cookies.
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