{"id":165,"date":"2015-06-04T23:18:58","date_gmt":"2015-06-04T12:18:58","guid":{"rendered":"http:\/\/artdecake.com\/?p=165"},"modified":"2017-05-02T15:35:44","modified_gmt":"2017-05-02T04:35:44","slug":"warm-belgian-bitter-chocolate-tart","status":"publish","type":"post","link":"http:\/\/artdecake.com\/?p=165","title":{"rendered":"Warm Belgian Bitter Chocolate Tart"},"content":{"rendered":"

A tale of a tart…\u00a0a\u00a0Warm Belgian Bitter Chocolate Tart.<\/p>\n

\"Chocolate<\/a><\/p>\n

Not so long ago I owned and managed a beautiful fine dining restaurant. It was warm and cosy with an open fire and a luxurious atmosphere. One of our signature desserts was Warm Belgian Bitter Chocolate Tart<\/strong> served with Cr\u00e8me Fraiche ice cream. It was the most delicious, moreish dessert, one you dreamt about days afterwards and had to return to eat time and time again. I admit, I too fell victim to its charms and would dream about this tart, I craved it.. I HAD to have it\u2026 and I\u2019m not even a chocoholic!!!\u2026 how fortunate I was to have it at my fingertips, and errr at my lips, not to mention the hips!!! hehehehe<\/span><\/p>\n

\"Choc<\/a>Now I make this dessert at home and it transports me back to the ambience of the restaurant, the buzz of service and salubrious atmosphere of that whole endeavour. Although traditionally served with Cr\u00e8me Fraiche Ice cream, which paired perfectly with the rich bitter chocolate, I generally just serve it with a huge dollop of double cream and a vintage port, or a hot chocolate if you are having it for breakfast, as I have done in the past\u2026 oooooopps did I actually admit to that?! Ahem\u2026 shhhh don\u2019t tell anyone\u2026 I\u2019m so naughty \ud83d\ude09<\/span>\u00a0<\/span> \"Choc<\/a><\/span><\/span><\/p>\n

So here it is, the exclusive recipe for my infamous Belgian Bitter Chocolate Tart, perfect for any occasion that calls for indulgence, and so simple to make with its chocolate shortcrust pastry<\/strong> and rich filling. <\/span><\/p>\n

If you haven\u2019t made shortcrust before, be patient with yourself, it does take a bit of practice and a lot of the success of it rides on the temperature of the ingredients making it quite temperamental\u2026. but persevere because it is well worth it to make it from scratch.<\/span> \"Choc<\/a><\/span> \u00a0<\/span>The pastry in this recipe makes a double batch, save half of it in the fridge so you can make another tart the next day\u2026 believe me you will find yourself fantasising about it and it\u2019s better to be safe than sorry I always say! hehehe <\/span> \u00a0<\/span><\/p>\n

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Here are some progress shots:<\/span><\/p>\n