Wednesday, January 28, 2015
This chocolate tart recipe is delicious and quite easy to make. Its rich truffle-like filling is very satisfying, even though it does not require any additional sugar. To ensure it is the right consistency, the tart needs to be refrigerated for several hours or overnight before eating. I hope this will become your favorite dessert.
Ingredients for pastry shell
5 tablespoons unsalted butter, softened
2/3 cup confectioners’ sugar
2 egg yolks
1 cup and 3 tablespoons all-purpose flour
Ingredients for chocolate filling
1 ¼ cups heavy cream
10 ½ ounces bittersweet chocolate
2 eggs lightly beaten
To make pastry:
Using a food processor combine butter, sugar, and egg yolks. Add flour, and pulse until dough forms. Remove, and shape into disk, and refrigerate for an hour or overnight.
On lightly flour surface roll dough to 1/8 inch (3 mm) thickness. Line a 9 ½ (24 cm) inch tart shell pan with removable bottom, with dough. Cover with plastic wrap and refrigerate for an hour.
Preheat oven to 325 degrees F. Cover pie shell with aluminum foil and fill it with pie weights or dried beans. Bake for 15 minutes, until firm. Remove foil and dried beans, place tart shell on the wire rack and let cool.
In the meantime, raise temperature of the oven to 400 degrees F. In a saucepan, heat cream on medium-high heat, just until small bubbles begin to form on the edge of the pot. Remove pot from heat, and add chocolate. Let stand for 2 to 3 minutes, and then stir chocolate until is all melted and incorporated into cream.
Slowly whisk the chocolate mixture into beaten eggs.
Pour filling into tart shell. Bake until just set, about 15 minutes. Remove from the oven, and cool on wire rack. Refrigerate for about 24 hours before serving. To keep freshness, wrap tart in plastic after about 2 hours of refrigeration.I found this recipe in Williams Sonoma's Cakes, Cookies, Pies, and Tarts.