Jigsaw Chocolate Tart Recipe
Description
This jigsaw chocolate tart combines a rich caramel layer, smooth chocolate custard, and delicate vanilla jelly on a buttery tart base. With a striking puzzle design, this tart is as fun to make as it is delicious to eat. Perfect for impressing guests at any occasion!
Ingredients
Caramel
Vanilla Jelly
Chocolate Custard Cream
Optional
Instructions
Video
Prepare the Tart Base:
Follow the tart base recipe [link to tart base recipe].
- For this tart, I used a jigsaw pattern.
- Prepare both a basic white tart dough and a cocoa dough by replacing 20g of flour with cocoa powder in the cocoa version.
- Using a jigsaw or puzzle cutter, cut enough pieces from both doughs to form the sides of the tart case, alternating the colors for a puzzle effect.
- Cut a base piece to fit the tart case, then butter your tart case before pressing the dough in.
- Use a fork to prick small holes in the base to prevent puffing during baking.
- Freeze the shell for 30 minutes.
- Preheat the oven to 175°C (fan-assisted) and bake the tart for 15 minutes.
Optional:
- Brush the baked tart shell with melted cocoa butter to keep it crisp and prevent the filling from softening the crust.
Make the Caramel:
- In a dry pan, make a caramel by melting the caster sugar until it turns a deep amber colour.
- Slowly add the whipping cream, being cautious as it may splatter (no need to heat the cream beforehand).
- Add the cream gradually to avoid curdling.
- Once smooth, strain the caramel into a bowl, cover with plastic wrap, and refrigerate for 2 hours.
- Pipe the cold caramel evenly over the baked tart base and refrigerate until needed.
Prepare the Chocolate Custard Cream:
- In a small bowl, whisk the egg and set aside.
- In a medium pot, bring the milk and cream to a boil.
- Gradually whisk half of the hot milk into the beaten egg to temper it, then return everything to the pot and cook until the mixture reaches 80°C.
- Pour the custard over the dark chocolate and blend using a hand blender until smooth.
- Pour the chocolate cream over the caramel layer in the tart and refrigerate until set (about 2 hours).
- Reserve some of the chocolate cream for decoration.
Make the Vanilla Jelly:
- Dissolve the sugar and vanilla extract in the hot water, then mix in the hydrated gelatine until fully melted.
- Allow the mixture to cool slightly before pouring it gently over the chocolate layer in the tart. Refrigerate until set.
Final Decoration:
- Use the reserved chocolate cream and some melted white chocolate to make the white chocolate sticks and decorate the top of the tart.
- Enjoy your beautiful and delicious Jigsaw Chocolate Tart!
Note
Storage: Keep the tart refrigerated and consume within 2-3 days for the best texture and flavor.
Decoration Tip: For an extra decorative touch, use a variety of colours or flavoured jellies for the top layer, or sprinkle gold dust for a luxurious finish.
Substitutions: You can replace dark chocolate with milk chocolate if you prefer a sweeter flavour, or use caramelized white chocolate for an alternative twist.
