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Rich Chocolate Tart




Source of Recipe


Everyday Food


List of Ingredients




1 recipe Chocolate Dough

1 cup dried beansfor blind baking

3/4 cup heavy cream

1/4 cup milk

2 tablespoons sugar

7 ounces semisweet chocolate, coarsely chopped

2 large eggs, lightly whisked

1 teaspoon hazelnut extract

1 teaspoon pure vanilla extract

3/4 cup confectioners' sugar

Chocolate Dough:

1 cup all-purpose flour
2 tablespoons cocoa powder
7 tablespoons confectioners' sugar
8 tablespoons (1 stick) unsalted butter, cut into small pieces and chilled
1 large egg yolk, lightly beaten
2 tablespoons ice water

1. Place flour, cocoa powder, and confectioners' sugar in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal.

2. With motor running, add egg yolk, then 1 to 2 tablespoons ice water; process just until dough begins to come together.

3. Shape dough into disk; wrap in plastic, and chill at least 1 hour.




Recipe



1. Heat oven to 400°. Following recipe for either pâte sucrée or pâte brisée on page 104 and the how-to for a basic tart shell on page 106, prepare and bake shell.

2. Prick bottom of crust in several places with fork. Blind-bake crust: Line crust with foil that hangs over edges; fill with dried beans. Bake 20 minutes; let stand 5 minutes. Lift foil and beans from crust.

3. In a medium pan over medium-high heat, cook cream, milk, and sugar until cream and milk are scalded, stirring to dissolve sugar. Place chocolate in medium metal bowl. Pour scalded mixture over chocolate; whisk gently. Add eggs; whisk gently. Add extracts; whisk gently.

4. Pour chocolate filling into crust. Bake until filling has set, 30 to 35 minutes. Let cool in pan on wire rack.

5. Using small sifter, sift 2 tablespoons cocoa over tarts. Combine remaining 2 tablespoons cocoa with confectioners’ sugar. Set stencils over tart. Sift sugar mixture over tart and remove stencils.