Chocolate Tart
This historical Parsi dessert features a rich, velvety chocolate custard filling nestled within a flaky puff pastry crust. Infused with aromatic cinnamon and bright lemon zest, the creamy mixture of eggs and milk creates a sophisticated texture that contrasts beautifully with the crisp pastry shell. A delightful fusion of European tart techniques and Indian flavor nuances, this dish is perfect for an elegant tea time treat or a comforting dessert.
Ingredients
- 2 cups Milk or Heavy Cream (Originally '1 Seer'. Converted to approx 2 cups/1 pint.)
- 1/2 cup Granulated Sugar (Originally '1/4 Seer'. Converted to modern volume.)
- 2 ounces Dark Chocolate (Originally '5 Tola French Chocolate'. Grated or finely chopped. (1 Tola ≈ 11.6g).)
- 4 large Eggs (Fresh eggs.)
- 1 tablespoon Lemon Zest (Finely chopped lemon peel. Originally '1 heaping spoonful'.)
- 1 tablespoon All-purpose Flour (Heaping tablespoon. Originally 'Chikha no ato' (flour/starch).)
- 1 pinch Cinnamon Powder (Originally '1 pinch'.)
- 1 pinch Salt (Originally '1 pinch'.)
- 1 sheet Puff Pastry (Originally 'Puff Paste Tartan'. Use store-bought or homemade puff pastry to line the dish.)
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Instructions
- 1Preheat your oven to 350°F (175°C). Roll out the puff pastry and line a tart dish or pie plate with it, trimming the edges neatly to fit the rim.
- 2Separate the eggs. In a bowl, beat the egg yolks well with a fork. In a separate clean bowl, whisk the egg whites until they form stiff peaks.
- 3Gently fold the beaten yolks and stiff egg whites together. Mix in the milk (or cream). Then, add the remaining ingredients: sugar, grated chocolate, lemon zest, flour, cinnamon, and salt. Mix until all ingredients are well combined.
- 4Pour the chocolate mixture into the prepared puff pastry-lined dish. Bake in the preheated moderate oven (350°F/175°C) for about 30-35 minutes, or until the filling is set and the pastry is golden brown.
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