Aria Chocolate Tart

July 23, 2009

Aria Chocolate Tart


Do you like your chocolate? If so, did your heart palpitate at the mere sight of the above photo? Would you believe me if I said that this devil of a chocolate tart is unashamedly the most decadent and richest you’ll ever taste? Aria Chocolate Tart 

Let me take you back briefly to July 19th 2009, the night where 4.11 million Aussies watched the Masterchef finale – the reality TV phenomenon that brought food and cooking back in vogue. It was the final challenge for the two remaining contestants when Matt Moran, Head Chef of Sydney’s Aria, walked in and unveiled its signature dessert to a collective gasp – an amazing assiette of chocolate. I believe this was the moment where chocoholics around Australia spontaneously climaxed.

A chocolate tart on chocolate pastry and topped beautifully with a smooth velvety chocolate glacage and served with a chocolate macaron shell, chocolate sorbet, cream and an ultra-glossy tempered chocolate half-pipe all exquisitely created by Aria’s pastry chef Andrew Honeyset who spent three weeks creating it.

(Chocoholics…breathe in, breathe out)

Aria Chocolate Tart

Photo courtesy of Masterchef

I knew at once I had to make it. My love of tarts and chocolate wouldn’t have it any other way. Of course a few changes had to be made lest I run out of time and patience. I chose to skip the macarons, the sorbet (due to an absence of an ice cream maker) and the tempered chocolate half pipe because after making the tart and glacage….I simply ran out of chocolate! Which is probably a good thing as the tart did more than enough to satisfy my sweet-tooth and leave me breathless. To ingest what was essentially an orgy of chocolate requires a kind of strength and hardcore sugar threshold by which I have neither. It’s everything a chocolate dessert should be – indulgent, velvety, rich, devilish and sinful. 

If you have leftover filling and glacage, pop them in a bowl in the fridge for on-the-go cravings. They’re sublime with a spoon eaten out of a fridge (with your bottom hanging out naturally…very ladylike!). Also you must forgive me for the less than stellar presentation. Plating skills are severely lacking and I still have more to learn in order to make brown look good in photos! But all that aside, there’s no denying it’s one of the best chocolate tarts I’ve ever tasted. 

Now without further ado, you just know this calls for another gratuitous spoon porn shot!

Aria Chocolate Tart
Aria Chocolate Tart
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Chocolate Pastry
  1. 320g plain flour
  2. 60g cocoa
  3. 160g caster sugar
  4. Pinch salt
  5. 160g cold butter, diced
  6. 2 eggs
Chocolate tart mixture
  1. 210g good quality dark chocolate (with high cocoa content), chopped
  2. 60g Valrhona jivar/jivara chocolate, chopped – if unavailable then just use another 60g of the dark chocolate
  3. 60g butter, diced
  4. 315ml cream
  5. 3 eggs
  6. 2 egg yolks

  7. **EDIT** A lot of people has enquired about jivar chocolate. Jivar or Jivara is available from French chocolate manufacturer Valrhona and you should be able to find it at specialty or gourmet food stores or online. However if this is unavailable then just replace it and use 270g of any good quality dark chocolate with a high cocoa content (instead of 210g of dark choc and 60g of jivar).
Chocolate glacage
  1. 300g dark chocolate, chopped
  2. 240ml cream
  3. 300ml chocolate sauce
Chocolate sauce - for the glacage
  1. 60g cocoa
  2. 200ml water
  3. 120g caster sugar
  4. 25g butter, diced
Instructions
  1. To make the pastry, preheat oven to 180°C. Place the flour, cocoa, sugar, salt and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the eggs and process until dough just starts to come together.
  2. Turn on to a lightly floured surface and gently knead until just smooth. Shape into a disc and cover with plastic wrap, then place in the fridge for 10 minutes to rest.
  3. Roll out the pastry to a 15 x 40cm rectangle, about 3mm thick. Line a shallow rectangle 10 x 34cm (base measurement) fluted tart tin with a removable base with the pastry and trim any excess. Place in the fridge for 15 minutes to rest. You could use a round tart tin if you wish and any excess I had I used on mini tart tins.
  4. Line pastry with baking paper and fill with rice. Bake for 10 minutes. Remove paper and rice and bake for a further 5-10 minutes or until firm to touch.
  5. To make the tart mixture, preheat oven to 160°C. Place chocolate and butter in a bowl.
  6. Place cream in a saucepan and bring to the boil. Pour cream over chocolate in bowl and stir until smooth, stir in eggs.
  7. Pour chocolate mixture into tart shell up until about 3/4 full (you’ll need to leave enough room for the glacage). Bake for 25 minutes until the centre has just cooked and the top has just set. Take the tart out of the oven and allow to cool to room temperature before topping with the chocolate glacage (recipe follows after). Refrigerate tart in fridge until firm before serving.
  8. For the chocolate sauce (for the glacage), combine cocoa, water and sugar in a saucepan and stir over heat until sugar dissolves. Bring to the boil, stir in butter until melted and mixed. Strain through a sieve placed over a bowl and set aside.
  9. To finish the glacage, place chocolate in a large bowl. Place cream in a saucepan and bring to the boil. Pour cream over the chocolate in the bowl and stir until smooth. Add in the chocolate sauce that you just made and stir (recipe above). When the completed tart has cooled, spoon or pour the glacage over the tart and place in fridge until firm.
Notes
  1. Recipe adapted from Matt Moran
Citrus and Candy http://www.citrusandcandy.com/
Aria Chocolate Tart

Ok, just one more chocolate porn photo!

 

{ 65 comments… read them below or add one }

creamdeluxec April 24, 2013 at 16:08

OMG! This is super sinful. Made this yesterday after seeing the pictures and I’ve been telling people I’ve died and gone to heaven. The only problem I had was that my tart base was a little harder than I’d like. I used mini tart pans and pressed the dough in as I didn’t have an appropriate sized cutter. Is that the reason? Did I over handle it? Any tips on how I can make it softer or make it less rock hard?

p.s: thanks for this fantastic recipe!

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Citrus and Candy April 24, 2013 at 16:26

Hi there! You’re right, pastry doesn’t like to be over-handled otherwise it can get tough. But it sounds like you may have slightly over-baked the tarts. I’m not sure how small your tins are but they won’t take much time at all to bake. This pastry is like a biscuit/cookie so make sure you bake it until the centres are just dry (or even a touch under just in case) because it will firm up while cooling. Shorten the baking time and it should turn out fine :)

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Ranny March 20, 2013 at 21:15

Hey!

Wow this just looks beautiful.
But I do have a question. How many does this serve? Because I have a family of four and my parents aren’t a huge fan of egg. That’s why I don’t want leftovers.

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Citrus and Candy March 20, 2013 at 21:50

Hi Ranny! This makes a large rectangular tart about 10 x 34cm or about 1 x large 24cm round tart so I’d say you can cut at least 8 pieces out of the tart. But because it’s quite rich, you could definitely cut smaller portions so you can probably get up to 10 pieces out of it (especially if you’re making the rectangular tart). If you want to, you could halve this recipe and use a small tart tin or 4 individual tart tins for your family if you don’t want any leftovers. Hope this helps! :)

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The Higley Kitchen November 12, 2012 at 00:00

I feel naughty just reading the post!

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Tash November 8, 2012 at 12:33

I am making this for the second time ever and OH MY GOSH I can’t get over how amazing every step of this recipe is to prepare! That smell of cocoa and the beautiful thick glossy chocolate and cream *drool* pure heaven!! The best bit is there is always enough for one large tart, two little tarts and two ceramic pots just filled with chocolatey gooey goodness to eat straight out of the fridge! YUM!

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ed October 23, 2012 at 23:15

HI,

Thanks for the wonderful recipe…

Just want to know more about the pastry. it says there to place in “rice”? I dont know if its cooked rice, uncooked rice, and how much do I need…. and if possible what for…

Thanks a lot

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Citrus and Candy October 23, 2012 at 23:44

Hi Ed, what I meant was dried uncooked rice and it’s used to weigh the pastry down as it’s blind baking. You place the rice on top of the baking paper on top of the uncooked pastry case. You can also use metal coins, dried beans or ceramic pie weights (available from any homewares store).

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Lucía July 16, 2012 at 08:42

Hi from Uruguay!
This tart is incredibly delicious, i made it yesterday and everyone loved it. Now I’m editing the photos.
Thank you for sharing!
:)

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gemma November 25, 2011 at 06:37

Hi
I am just curious as to what cooking times you done for the mini pastry tins as thinking of making a lot of small ones instead?
Gemma

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Citrus and Candy November 26, 2011 at 01:59

Hi Gemma,

The baking times remain the same regardless of the size of the tin so as long as you roll it out to 3mm thick as the recipe says then you should be fine :)

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Teresa May 19, 2011 at 14:53

one thing to say omg how wonderful

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Citrus and Candy May 19, 2011 at 21:05

Thank you so much Teresa!

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Sarah May 14, 2010 at 15:51

Thank you so much Karen for such prompt reply! It's whipping cream here in Egypt. I'll be making it today! Thanks again.

-Sarah

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Teresa May 19, 2011 at 14:58

I have make this with double cream the tart it self holds much better, I thought the information would be of interest to you good luck

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Citrus and Candy May 19, 2011 at 21:06

Hi Teresa, thanks so much for the tip. No doubt the double cream would also make the filling more decadent and richer :)

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Karen | Citrus and Candy May 14, 2010 at 12:40

Hi Sarah!

I couldn't find a link or email address to contact you so I hope you check back here!

The cream in this recipe is, what we call in Australia, pure cream – it has 35% and is a thin, pouring consistency. I think in US it would the same as a whipping or light whipping cream which has a fat content of up to 36%. Heavy whipping cream is above 36% and I think it'd be too thick for the recipe.

I hope this helps! And good luck to your friend! How sweet of you to bake this to help her out :D Hope you (or rather, they) enjoy it! xx

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Sarah May 13, 2010 at 23:25

Hello,

As strange as this may sound, my best friend is trying to win her ex back and she asked me to bake him something CHOCOLATE, and coming across your post I thought this is exactly what would bring them back together (if baked goods ever will anyway!), a rich chocolate pie.
I'm from Egypt. And I'm really confused about the “Cream”. Is that heavy whipping cream, or half and half or is it clotted cream? Maybe the one that come in a tin? Please, help! Thanks a lot.

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Cathy x. April 17, 2010 at 23:14

the glacage should be a little smoother and shinier like a 'mirror' glaze but overall not a bad effort :)

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ladyironchef - Singapore Food Blog April 8, 2010 at 00:07

omg, the pic of the choc tart is killing me! it's a wrong move to come yr blog so early in the morning!

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Emi March 4, 2010 at 12:39

A 100% chocolate cake! I love it!

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CC11 March 4, 2010 at 11:25

Thanks for making the recipe easier to read – your photos are lovely.

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Karen | Citrus and Candy January 31, 2010 at 07:00

Hi Zurin – as I've just read on your fabulous post, it definitely worked out! I'm so happy you enjoyed the tart and you are most welcome :)

Your tart did funny things to me. Must. Have. Chocolate. Now! :D

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Zurin January 24, 2010 at 02:42

This is MADDDDDNESSSSSS!!!!!! OMG OMG OMG!!! Im making this for a saturday post…I hope it works out ….im going crazy….Thank YEWWWWW

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Karen | Citrus and Candy November 27, 2009 at 08:04

Hi ShazzN – it is a very rich tart but there are a few things you can do.

* This tart is best served in small amounts so if you haven't already, bake it in one big tart tin and serve it in thin slices.

* Raspberries would be perfect as they have the right amount of sourness. Perhaps, a rasperry coulis, but don't sweeten it with sugar too much.

* Also a good dollop of cold cream, ice cream or sorbet will also ease the sweetness.

I hope this helps you out a bit! There's no denying that it's a sinful chocolate tart… which is why I only eat it on special occasions :)

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ShazzN November 27, 2009 at 06:37

Hi, any ideas of what to serve with it as i find it extremely rich… i have a dinner party tomorrow night so any suggestions welcome. raspberries??

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Karen | Citrus and Candy October 5, 2009 at 07:37

Hi Anonymous – LOL your silence followed by the moaning is totally an understandable reaction! And how lucky are you to peek into the kitchen! One day I'll def give Aria a try – its location (and I'm sure food) is a winner!

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Anonymous October 2, 2009 at 15:13

I went to Aria in Sydney recently and had this for dessert. Was silent for the entire time eating it – speaking seemed a waste of time. Was difficult not to moan though – no other way to put it – it was simply AMAZING, whole meal was actually. If you go there have the Sweet Pork Belly for entree; sublime. Did i mention that i was allowed to look in the kitchen!!!!!!!!!! So exciting. If in Sydney (or now Brisbane) go there and after the meal walk across the road to the Opera House to walk off some of the calories.

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Cakelaw July 28, 2009 at 22:56

Amazing! I have to make this.

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Palidor July 27, 2009 at 22:15

Ohhhh, that tart looks like a piece of chocolate heaven!

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Yas July 26, 2009 at 23:32

My gwad, it looks amazing! Legend!

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foodie-central July 26, 2009 at 14:06

Wow! Those look amazing. *drool*

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Tina July 26, 2009 at 06:59

That looks SO good – excuse me while I wipe the saliva off my keyboard… :P
That looks better than any of the MC contestants' attempts!

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panda July 25, 2009 at 11:29

i so want a slice of this!

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---trish--- July 24, 2009 at 10:17

Oh Karen

Wow your tart looks absolutely stunning. Good work cooking it so soon, I know all of us saw that recipe and thought when that week we would get around to it, but I suspect you said, ok this is when I am going to do it, what can I reschedule….

Dedication! Pics look fantastic too

(also so jealous you met Mr Zumbo himself!)

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clekitty July 24, 2009 at 02:31

Chocolate overload!! This post has been divine *swoons*

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Karen | Citrus and Candy July 23, 2009 at 17:10

Hi Christine – sorry for the confusion. The final assembly instructions are found in the method for chocolate tart (before the recipes for chocolate sauce/glacage).

But to clarify for you…

1) After the choc tart is ready, set it aside and to let it cool down to room temperature. While you're dong that you can prepare the chocolate glacage.

2) The chocolate sauce forms part of the glacage so you do combine the two together. Prepare the chocolate sauce first and set aside. Prepare the glacage then add 300ml of the chocolate sauce to it as it says in the instructions and mix.

3) Once the cooked tart is at room temperature, pour the glacage over the tart until just under the top of the pastry tart (be careful not to overfill).

4) The glacage is still quite runny so it can be easily poured over the tart. You could also spoon it over…whatever's easier (and neater) for you.

5) Yes the tart will need to set after all that so pop it in the fridge and chill until firm before serving.

Hope that helps you out! If you have any more questions or still confused then comment back or contact me through the email form on the top link bar.

Cheers!

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Christine July 23, 2009 at 16:15

I'm a little confused at the end of the recipe – you combine the chocolate sauce and the chocolate glaze? Then spoon/pour/spread ? this mixture on top of the tart? Does it need to set after that, or chill – seems to be missing the final assembly instructions – didn't see them on original recipe either. Could you help?

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Jacq July 23, 2009 at 14:32

Wow that looks amazing! So irresistibly chocolatey…..

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Shilpa July 23, 2009 at 13:57

I saw this on TasteSpotting and it looks absolutely amazing. I am definitely going to try it. Thanks for the recipe!

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Jo July 23, 2009 at 13:36

Oh wow, talk about chocolate overdoze. This surely takes the cake or tart … !! And I think I just had a massive coronary attack! Whatever I loooveee this.

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Vesna July 23, 2009 at 13:20

I just looove chocolate and I'll make this as soon as possible, it's got to be good when there is 1/2 kg chocolate in it! ;)

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Lorraine @ Not Quite Nigella July 23, 2009 at 12:18

Hehe a chocoholics delight indeed. Or actuall anyone with an ounce of sense would dive straight into this! :P

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Nicoletta July 23, 2009 at 11:47

Marvellous. Simply marvellous.

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Ramya Kiran July 23, 2009 at 10:51

Simply scrumptious!!

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She July 23, 2009 at 05:24

AMAZING!!!

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Jennifer July 23, 2009 at 01:55

WOW that looks INCREDIBLE!!!!!!!!!!!

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Sara @ Our Best Bites July 23, 2009 at 01:44

Oh man, that looks sooooo good!

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Amanda July 23, 2009 at 01:32

WOW WOW WOW This looks absolutely, positively, undoubtedly AMAZING and sinful :)

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OohLookBel July 23, 2009 at 00:50

OMG, this is divine. So velvety, smooth, rich and decadent. If it were a man, I'd marry it…

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Helen (Grab Your Fork) July 22, 2009 at 23:31

Looks great and leftover chocolate in the fridge “for on-the-go cravings” sounds dangerously good!

As you know, I am definitely no expert in plating (lol), but from what I've seen, I think the secret is a couple of teatowels artfully folded in the background, some serving plates and plenty of dof. That's what Donna Hay seems to do, anyway :)

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Rilsta July 22, 2009 at 23:17

How decadent does that first picture look?! I think I gained 5kgs just looking at it but probably lost it back from scratching at the screen trying to get myself some! Hahaha! :)

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Marti July 22, 2009 at 23:16

Um, apologies. American here. What is “jivar” chocolate, please?

And I don't suppose you have this with those “other measurements,” do you? You know… cup, teaspoon, ounce. Stuff like that?

Looks amazing, btw!

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La Table De Nana July 22, 2009 at 23:02

Absolutely beautiful!

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Betty @ The Hungry Girl July 22, 2009 at 22:35

omg that looks absolutely amazing! mm chocolate gooeyness… good work!

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Stephcookie July 22, 2009 at 22:23

Oh my! Yes I think my heart skipped a beat at the sight of that first photo…It truly is for the chocolate lover. I don't care what Donna Hay says, all this brown this great to me!

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The Gypsy Chef July 22, 2009 at 22:19

Breathe deep……OK now I can write. Too wonderful for words. Just looking at this dessert makes me yearn for chocolate!

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Michelle {Brown Eyed Baker} July 22, 2009 at 22:11

GORGEOUS!

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penny July 22, 2009 at 21:53

the tart looks amazing! i need to try and make this on the weekend along with other foods. and your crust is like perfection!

** im a proud chocoholic! **

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lili - pikelet & pie July 22, 2009 at 21:27

That looks amazing! I want some NOW!
But hey, whats jivar chocolate?

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Dana July 22, 2009 at 21:23

I mean, wow wow wow. I love chocolate more than anything except my husband and my children. This is my dream dessert. My birthday is on Sunday, I wish I knew a good baker (besides myself) who could make this for me.

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Chris July 22, 2009 at 20:42

Wow. Wow. Wow. Wow!
Why are you apologising for plating? The first picture made my mouth water! Amaaaazing effort =)

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Chez US July 22, 2009 at 20:40

Amazing!!!! I cannot get enough chocolate .. .must try making this if I can peel my tongue off screen!

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Trisha July 22, 2009 at 20:22

Oh my lordy! 500g chocolate plus endless amounts of cocoa! This is absolutely fantastic Karen!

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Tangled Noodle July 22, 2009 at 18:47

I counted: the word chocolate appears in this post 38 times!! Chocolatechocolatechocolatechocolate . . .

This dessert can drive any reasonable person insane, it looks that good! Don't apologize for your plating – I actually would've just plopped it down on the plate (with a big ol' chunk of it bitten off!)

I've been following your tweets re: Masterchef and wished I could watch, too. Oh, and judge Matt Preston was Bourdain's guide through Melbourne.

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