Chocolate Maple Tart Patisserie students at CHW Netanya Technological High School developed this mouthwatering Chocolate Tart with a Canadian Twist! Everyone will be fighting over who gets the last peice of this sweet delight! Tart / Crust 1 Stick 2 Cups 3/4 Cup 1 Tsp 1 2 Tbsp 1/4 Cup
Butter White Flour Confectionary Sugar Salt Egg Yolk Cocoa Powder Water
Chocolate Maple Filling 1/2 Cup 2 Tbsp
Semi-Sweet Chocolate Butter
1/4 Cup
Maple Syrup
2 Tbsp
Brown Sugar
1 Tsp 2 1/4 Cup
Vanilla Extract Large Eggs Finely Chopped Walnuts
Preparing the Crust: Preheat oven to 375 degrees. Place chopped butter, flour, confectionary sugar, cocoa powder and salt into mixer and pulse until coarse. Add egg yolk and pulse until dough just comes together. Add small amounts of water as needed until dough is smooth. Place dough in plastic bag or wrap and refrigerate for one hour until firm. Once chilled, roll out dough over lightly floured surface and transfer dough onto 12 inch round baking pan. Line crust with parchment paper and add pie weights (or dried beans). Place crust in oven and bake for 20 minutes until golden brown around the edges. Set aside to cool.
Preparing the Chocolate Maple Filling: Prepare a double boiler. Begin melting the chocolate, then add the butter, maple syrup, brown sugar and vanilla until consistency is melted and smooth. Beat eggs and pour into mixture. Add walnuts and mix well. Pour the filling into tart shell and bake at 375 degrees for 20 minutes until surface of filling appears glossy. Cool before serving. Serves 8 -10
Adir, Grade 11 This delicious chocolate maple tart was prepared by Adir, a Grade 11 Student currently enrolled in the CHW Netanya Technological High School Patisserie Program. The recipe was specially developed by the head of the program, Eval Levy, a renowned Israeli pastry chef.
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ORAH Magazine Winter 2020