How to Make the Silkiest Chocolate Tart with Rie #Tasty Food

  Hi, I'm Rie, and this is my recipe for a chocolate tart.

One of my favorite dessert is a tart.

They can seem really intimidating,

but I wanted to show you how easy it was to make.

Make sure butter and egg is room temperature

because if you use room temperature butter with cold eggs,

they don't mix well together.

When you mix butter and egg,

you can use hand mixer or whisk,

but once you add flour,

you should switch to spatula

because you don't want to create a lot of gluten

because the cookie dough will become tough and hard

if you over-mix.

Some baking recipes say

to leave the butter at room temperature,

but they don't mention

that eggs should also be room temperature,

which is very important in recipes like this one.

You also want to rest the dough for 30 minutes

so it relaxes the gluten.

And also, the dough is really soft,

so you want to make the butter a little harder

and it's easier to roll it out.

If the dough breaks when you're molding it, it's okay.

You can patch it with leftover dough.

Make sure to poke holes so that the dough doesn't poof up.

If you make something difficult to make

and you make it really well, it can boost your confidence.

So, this tart is great for any beginner cooks

who wants to challenge themself a little bit.

Also, I used instant coffee in this recipe

because it kinda gives a nice bitterness

and a flavor that balances out

with the sweetness of the chocolate

so that the tart doesn't become overly sweet.

But if you don't like coffee,

you can totally skip this step and it will work just fine.

It's just a flavor preference.

When you're pouring wet ingredients into the chocolate,

pour everything at once then count 30 seconds

and then start mixing.

It makes really nice shiny chocolate filling.

Also, make sure to use good quality dark chocolate

because this recipe's very simple,

so quality is very important.

So, when you bake it,

make sure to take the tart out

when the center part is slightly jiggling

because if you overcook it,

the chocolate filling start cracking.

Shake a little bit, and if the center slightly jiggles,

that is when you have to take out from the oven.

This recipe I learned from a pastry chef I used to work with

at the restaurant in LA.

So, it's totally restaurant quality dessert

and you can impress anyone who loves chocolate.

This chocolate tart is silky and rich,

so you will be satisfied with just tiny slice.

This recipe seems a little bit challenging,

but if you follow step by step,

you can totally make it

and you will be impressed by yourself.

Impress yourself first and impress other people next,

and it's totally worth it.

(bell rings)

Thanks for... (laughing)

I cannot be Alix.

(bell rings)

Thank you for watching.

- [Man] Oh, yes!

(relaxing music)

English (United States) - eng

  Hi, I'm Rie, and this is my recipe for a chocolate tart.

One of my favorite dessert is a tart.

They can seem really intimidating,

but I wanted to show you how easy it was to make.

Make sure butter and egg is room temperature

because if you use room temperature butter with cold eggs,

they don't mix well together.

When you mix butter and egg,

you can use hand mixer or whisk,

but once you add flour,

you should switch to spatula

because you don't want to create a lot of gluten