Airy Tarte Au Chocolat! ;)

Some time ago, when I had made a small little stop in Tokyo, Japan, I remember having had a chocolate tart from a cute little Japanese Patisserie in Shinjuku. It had a light and fluffy chocolate filling instead of the more traditional dense Belgian chocolate one. While they had served me a piece with Macadamia Nuts and a dollop of Icecream, I decided to serve my light and airy Chocolate Tart with a Peanut Butter crumble. :D It is fascinating how fond memories from trips taken, often inspire us to create something redolent of these very same memories, in order to relive certain moments. Every bite into the tart will always remind me of watching hordes of people from my quaint corner as they passed by and disappeared into crowded streets. :) 

Ingredients 

For the Pastry bottom
1) 1 1/2 Cup Flour
2) 1/2 cup Butter
3) 2 tbsp Sugar
4) 3-4 tbsp Cold Water

For the Filling 
1) 1 1/2 cup milk
2) 2 tbsp Cocoa powder
3) 3 tbsp Castor sugar
4) 2 eggs separated
5) 1 tsp Vanilla essence
6) 3 tbsp Hot water
7) 1 tbsp Powdered Gelatin

Recipe 

1) Combine the ingredients of the pastry, together. Refrigerate the dough for 20 mins in an airtight container.
2) Using a Rolling pin spread the dough out(1/4 cm/6 mm thin). Press into a Tart/Pie dish. Prick the bottom and sides of the Tart Pastry, using a fork.(This helps to release the vapor when the pastry bakes). Bake in a Preheated oven(200 C) for 15-20 or until the pastry becomes golden brown. Remove from the Tart dish.
3) Meanwhile, Combine milk and cocoa. Stir over medium heat until milk boils.
4) Beat egg yolks, Sugar and vanilla in a separate bowl until light. Add the chocolate milk to the egg mixture and beat well. Stir this mixture over gentle heat(do not boil) until it thickens, slightly. Remove.
5) Dissolve 1 tbsp Gelatin powder in 3 tbsp Hot water. Add this to the slightly thickened mixtur and stir in well. Let it cool down.
6) Whip the egg whites in a separate bowl until they hold peaks. Fold them into the cooled down mixture and pour it into the already baked tart pastry. Chill overnight in the refrigerator. Serve it with Peanut butter biscuit crumb(Simply blend peanut butter and digestive biscuits in a blender until it forms a crumble.).

Leave a comment @Oishiibites 

Use #oishiibites in the picture caption if you decide to try the recipe out and upload photographs. Enjoy!