This chocolate bavarian tart is a light chocolate dessert that makes a beautiful centrepiece for any dessert table. For a festive feel top your tart with bright fruits and shaved chocolate; it makes the perfect addition to your Christmas menu.
The first step is to make your pastry. As already noted, the pastry can be stored in the fridge for up to a week, and in the freezer for up to 3 months. If you're making this tart for a special occasion like a birthday or Christmas, you might want to make the pastry in advance to save you the hassle as your party draws nearer.
Chop your butter and then add to the mixing bowl of your stand mixer. Beat butter and sugar until the mixture mixture is smooth and creamy. You should notice that your mixture gets lighter as you beat it.
Add your eggs one at a time. Eggs should be at room temperature, if they are too cold or added to quickly it can cause the mixture to split. If this happens just keep mixing or add a small amount of your flour.
Sift in your flour and baking powder, then beat on a slow speed until just combined. It's important not to over beat your mixture as it will affect the outcome of your pastry.
Scrap together all of the pastry, then weigh your pastry and split it equally in half. Roll each half into a round mass--this will make it easier when you need to roll out your pastry--then cover with cling wrap. Pop in the fridge for at least 30 minutes.
When your dough is ready, remove it from the fridge and place on a lightly floured surface. Using a rolling pin, roll the mixture till it is around 3mm thick. It's important to lift and turn your dough so that it does not stick to your bench top. You can always add a little more flour if it is sticking.
Carefully lift your dough over your tart tin and use your fingers to gently press the mix into the tin. Don't panic if your pastry splits of tears, you can always fix up holes with a little extra pastry. It might not look as perfect, but it will do the trick. Place your tart shell in the fridge to rest for at least 30 minutes.
Preheat your oven to 175ºC.
Cut a circle of baking paper so that when it is inserted into the pie shell it sticks up over the sides, then fill your tart with baking weights, rice, or dried beans.
Bake the shell for around 10 minutes, then remove the baking paper and weights and bake for a further 15 minutes. If your shell still seems uncooked you can bake it for a little bit longer. Set the tart shell aside to cool.
Submerge your gelatine sheets in cold water.
Whisk yolks and half the sugar until thick and pale. Don't leave the yolks and sugar sitting together unwhisked, as the sugar will 'cook' the yolks.
Add the other half of the sugar to the milk and cook for about 5 minutes over a medium heat. Remove from the heat when the mixture comes to a boil.
Pour around 1/3 of the hot milk mixture into your egg and sugar mix while whisking. Then pour the 'tempered' eggs back into the rest of the milk, cook until the mixture begins to thicken.
The mixture has reached the right temperature when you can draw a line through the mixture on the back of a spoon, and the line holds its shape. Remove from the heat and add your chopped chocolate.
Squeeze water from your gelatine sheets, and then also add them to the mix.
To prepare your pastry, melt a small amount of dark chocolate, and use a pastry brush to coat the inside of the tart shell.
Your chocolate and gelatine should both be melted and combined into your filling. The mixture may be a little bit lumpy. You can pass the mixture through a fine sieve to remove any lumps, but you won't ruin your tart if you skip this step.
Place the bowl with the chocolate mix in an ice bath to cool it down faster.
Meanwhile add your cream to your stand mixer, and whip till stiff peaks.
When your chocolate mix is cool and slightly firm (about the same consistency as the whipped cream) fold in the whipped cream using a spatula.
Spread the mixture into your tart shell, and then leave to set for a few hours.
Once the tart is set you can decorate it. If you have a block of dark chocolate you can use a vegetable peeler to create easy chocolate shavings. Fresh fruit looks delicious when placed in the centre.