Celebrate International Chocolate Day with Baked Chocolate Tart from Taj Cidade de Goa

International Chocolate Day is the perfect occasion to celebrate the world’s most loved indulgence, and this year we are marking it with something truly special. At the luxurious Taj Cidade de Goa, Horizon, the celebration takes on a decadent twist with a recipe crafted by none other than Pastry Chef Avinash Mhapsekar.

Nestled along Goa’s serene coastline, Taj Cidade de Goa, Horizon is known for its blend of Goan charm and Taj hospitality, making it an ideal backdrop for a culinary journey that delights the senses. Chef Avinash, with his artistry in patisserie and a flair for transforming classic desserts into memorable experiences, presents a Baked Chocolate Tart that embodies both elegance and indulgence. With his passion for precision and innovation, he has created a dessert that perfectly complements the spirit of International Chocolate Day, reminding us why chocolate continues to be a universal language of joy and comfort.

Ingredients :  

Sweet Pastry : Unsalted butter 100gms; Powdered Sugar 70gms; Fine Sea Salt 1gm; Egg Yolks 50gms; Refined Flour 200 gms

Egg Wash : Egg Yolk 20 gms; Double Cream 5 gms

Baked Chocolate Ganache : Dark Chocolate 300gms; Double Cream 450 gms; Flaky Sea salt 1gm; Whole Egg 55gms; Egg yolk  45gms; Butter Unsalted 75 gms

Method:

Sweet Pastry

1.     Chill the butter: Cube and freeze for 30 minutes.

2.    Combine dry ingredients: Add flour, powder sugar, salt and chilled butter. Mix until it resembles coarse cornmeal.

3.    Add wet ingredients: Mix in egg yolks and vanilla. Knead for 1 minute, scrape down, then knead again.

4.    Shape and chill: Form into disc, wrap, and refrigerate or roll out immediately.

5.    Prepare for baking: Line pastry rings, trim edges, and chill for 15 minutes, apply eggwash.

6.    Bake: Bake for ~15 minutes until golden. Cool on a wire rack.

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 Baked Chocolate Ganache

1.     Preheat oven to 160°C (320°F).

2.    Combine Dark Chocolate, Soft butter cubes together in a jar and pour warm cream and blend the mixture with the help of hand blender to a smooth paste. Then add egg yolks and blend further

3.    Fill tart shell: Pour the ganache mixture into the pre-baked tart shell.

4.    Bake: Bake for 15–18 minutes until the edges are set but the centre still has a slight wobble.

5.    Cool: Let it cool completely at room temperature, then refrigerate for at least 2 hours before serving.

The baked chocolate tart draws its inspiration from classic French patisserie, particularly the elegant simplicity of tarte au chocolat. Its roots lie in the pursuit of balance: a crisp, buttery pastry shell paired with a rich, velvety chocolate filling that’s just set enough to slice cleanly, yet soft enough to melt on the tongue.