Lindt Chocolate Tart Recipe

Last Saturday, I took my mother and sister (Danika) to the Lindt Chocolate Mother’s Day Course, where we made the most amazing Chocolate Cranberry Tart. 

The next day my mother asked me to make the tart for her and I thought I’d share the recipe with you.

This is how they presented the Chocolate Cranberry Tart.

Recipe for the Sweet Pastry:

The sweet pastry can be made in plain or in chocolate dependent on the application. Very Stable and nice to roll, it ‘s workability is excellent.

Makes: 1025g

Preparation time: 15min

Ingredients:

325g Butter

175g icing sugar

100 egg (2 extra large eggs)

500g cake flour 

1g salt

Method:

Mix all the ingredients together in a stand mixer until well combined.

It will have a crumbly consistency.  Take out the dough on a smooth, clean surface and mix until everything sticks together. It will be a bit sticky, don’t add more flour.

Allow to cool for at least an hour in the fridge.

You can use this dough as a cookie dough too, it’s so easy to make and it can also be frozen for up to 3 months!

Use a 22-25 cm tart ring or fluted tart pan.

Roll the dough 5cm larger than the ring or pan, ½ cm thick and line the tart pan or ring with it.

Blind bake the tart on 180 degrees C/ 365 degrees F for 15 min with something inside like rice, beans etc. After 15 min. take out the beans and bake for 10-15 min more - don’t bake to dark, since it will go back in the oven for the tart to bake.

For the Chocolate Filling:

Makes 770g 

Ingredients:

200g Lindt Excellence Chocolate (if you want to have a cranberry flavor, buy the cranberry chocolate slab (2 slabs make 200g).)

170g Butter 

4 egg yolks 

4 egg whites 

200g sugar.

Method:

1 Melt the chocolate and butter, over a double boiler making sure that NO steam or water gets in.

2 In a separate bowl combine the egg yolks with half the sugar and whip to full volume (doubled or tripled in volume).

3 Fold the chocolate mixture into the yolks.

4 Beat the egg whites, adding the remainder of sugar until stiff peaks form.

5 Gently fold the egg whites into the chocolate mixture.

6 Pour the chocolate into the prepared tart crust.

7 Baked between 15 to 20 min. If you put a knife or skewer in, it won’t come out clean.

The tart will sink as it cools; cool before removing from the pan.

Serve hot or cold.

The studio baked this pudding in a rectangular shape pan which looked very nice. 

We didn’t have a rectangular pan, so we made little ones and one in a round pan.

The top cracks when you cut it, it’s crisp on the top and smooth in the middle.

Hope you enjoy it!

Baking Greetings