Hello everyone — are you ready to make a Chocolate Tart? Perfect for Valentine's Day, right? It’s Liz here with another episode of Food In Motion, where each month Jewels and I present a quick video showing what we made recently, along with the recipe, so you can try it yourself. We alternate months, and it being my turn this month I challenged myself this time with a delicious Chocolate Tart.

I made this desert recently and I had a picture of it in my head — what the crust was supposed to look like, how the chocolate filling should taste. I started making the tart around noon, but somehow the crust didn’t turn out exactly the way I thought it would and it was a bit crooked. I was frustrated and annoyed, wanting to start from scratch, but time was running out. Since the chocolate filling has to cool for several hours, I knew I had to get the tart in the fridge, otherwise our guests wouldn’t have a desert at all that evening. It was a special party and I wanted the desert to be special. I cried on my husband’s shoulder, who looked at the crust, smiled and dried my tears. He said, for him it looked just perfect. I decided not to re-do the tart, thankful for my husband’s advice. Instead I carried on making the filling. In the evening I presented the tart with sparklers on it and was greeted with lots of Ah’s and Oh’s! Our friends tasted the tart and silence filled the room — they were so stunned by the taste. I received endless compliments!

Here is a video that I shot - I hope that you enjoy it - it's only a little over a minute long so it won't take much of your time but hopefully you will feel the love that I put into it.

I tend to be a perfectionist, also because I had filmed making the tart for this episode of Food in Motion, but I realized afterwards that it’s not worth getting flustered about certain things. Our friends were so happy with this delicious desert they didn’t even notice the slightly crooked crust! They admired my homemade baking skills and loved the tart.

Chocolate Tart Crust: 1 1/2 cups (200 g) flour, plus more for dusting pinch of salt 2 tablespoons sugar 1 teaspoon vanilla sugar 1 1/2 sticks (175 g) butter 3 tablespoons icewater

Filling: 1 2/3 cups (400 ml) of heavy cream 1 stick (115 g) butter 16 ounces (450 g) semi-sweet chocolate 2 teaspoons sugar 2 teaspoons vanilla sugar pinch of salt

cocoa powder for dusting

Making The Crust: Place all ingredients in a bowl and mix together quickly with your hands, until the dough holds together. Butter a tart pan and evenly press the dough in the pan. Refrigerate 30 minutes. Preheat the oven to 325 degrees F. Line the tart with baking paper and add dried beans on top. Bake for approx. 25–30 minutes, until the crust is golden in color. Remove from oven and cool.

& Filling: In a pot heat the heavy cream until it simmers slightly. Remove from heat and add the butter and the chocolate. Stir until melted. Add the sugars and the salt and stir well. Pour the chocolate mixture into the tart shell and let it cool to room temperature. Then place the tart in the refrigerator for 3–4 hours. Dust with cocoa powder before serving.

So if you too are a little perfectionist – here’s my advice: why not take the pressure off? Cooking and baking is supposed to be fun! What really matters is seeing thoroughly happy faces when somebody tastes your food. Wishing you lots of fun in the kitchen! – Liz

(images/text/recipe/video: liz and jewels)