Wednesday, January 28, 2015

Chocolate Tart

  
Chocolate Tart - Smell of Rosemary.
 
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. 
Chocolate Tart - Smell of Rosemary.
  
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
¼ cups heavy cream
10 ½ ounces bittersweet chocolate
2 eggs lightly beaten 
Chocolate Tart - Smell of Rosemary.

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. 
Chocolate Tart - Smell of Rosemary. 
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. 
 
Chocolate Tart - Smell of Rosemary.

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. 
 
Chocolate Tart - Smell of Rosemary.
 
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. 
 
Chocolate Tart - Smell of Rosemary.
 
Slowly whisk the chocolate mixture into beaten eggs.  
 
Chocolate Tart - Smell of Rosemary.

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.