When served hot from the oven, a warm chocolate tart is a delightful indulgence. Top it with a creamy, coffee-flavoured sauce and then it becomes truly divine for coffee-loving folk.

So do it like the Italians: cover your chocolate tarts with this zabaglione dessert sauce, for a homemade treat that your date will swoon over.


Chocolate tart with coffee zabaglione

In town for Regent Singapore’s latest pastry launch, pastry chef Domenico Di Clemente of Four Seasons Hotel Firenze shares his chocolate tart recipe here. From the chocolate pastry to the lush zabaglione sauce, you’ll be making everything from scratch, for a truly heartfelt gift this Valentine’s Day.

This recipe makes four tarts.

Sweet chocolate pastry

Ingredients
300g soft flour
30g cocoa powder
180g butter
113g icing sugar
38g almond flour
5g vanilla essence
3g salt
66g fresh eggs

Directions
1. Add soft flour, cocoa powder, icing sugar, almond flour, vanilla extract, salt and butter into a mixing bowl.

2. Mix for two minutes and add the eggs at the end.

3. Keep in the fridge overnight before using.

4. Flatten with a rolling pin and cut out a round base. Bake it in the oven at 180 deg C for about 10 minutes. Remove and cool.

Recipe: Chocolate tart with coffee zabaglione Recipe: Chocolate tart with coffee zabaglione Recipe: Chocolate tart with coffee zabaglione

 

Chocolate tart filling

Ingredients
300g dark chocolate
90g granulated sugar
6 whole eggs
90g butter
5g cocoa powder
5g corn flour

Directions
1. Melt chocolate in a double boiler.

2. Whip the eggs with sugar ‘til light and soft.

3. Mix the cocoa powder and corn flour together.

4. Pour the mixture into the whipped eggs, taking care to mix it gently with the eggs.

5. Add the melted chocolate and continue mixing.

6. Keep the mixture in a piping bag at room temperature. When the tart shell has cooled, pipe in the mixture and re-bake the tart at 180 deg C for another four minutes.

Recipe: Chocolate tart with coffee zabaglione Recipe: Chocolate tart with coffee zabaglione Recipe: Chocolate tart with coffee zabaglione

 

Coffee zabaglione

Ingredients
170g egg yolk
70g water
150g granulated sugar
2 espresso shots

Directions
1. Combine all the ingredients together and whip in a double boiler until the mixture turns warm.

2. Remove the mixture from the double boiler and place it in a glass bowl. Keep whipping until the mixture is soft and light.

3. Spoon the coffee zabaglione onto the baked tart. Dust some cocoa powder on if you prefer; now it’s ready to be served.

Recipe: Chocolate tart with coffee zabaglione Recipe: Chocolate tart with coffee zabaglione

Try pastry chef Domenico Di Clemente’s chocolate creations at Regent Singapore’s Dolcetto by Basilico. Address: Regent Singapore, 1 Cuscaden Road, Singapore 249715, Tel: 6733 8888.