Hi everyone: I made a chocolate tart this weekend, and it was fabulous and SOOO easy! Make a chocolate pie crust (mix 1/2 cup pastry flour, 3/4 cup regular unbleached flour, 1 tbs sugar and 2 tbs unsweetened cocoa and a pinch of salt; blend in one stick of cold or frozen butter till it resembles cornmeal; add one egg yolk and, if necessary, 1-2 tsb cold water to bind; turn out, knead and flatten into a disc; roll out and put into 10" tart pan). Prick the crust and bake it blind for 15 min at 375 degrees; remove foil and pie weights/beans and bake another 10 min till done. Meanwhile, melt 1 lb good quality bittersweet chocolate in a double boiler with 2 cups whipping cream (or substitute 1 of the 2 cups of the whipping cream for 1 cup half and half), stirring all the while. Whisk together 3 egg yolks and about 1 tbs brown sugar. When the chocolate is melted, whisk in egg yolks (make sure to whisk vigorously while adding them, or they'll turn into cooked egg yolk bits rather than cooking and incorporating into a custard/pastry cream mixture). Keep chocolate mixture over gentle heat (still in the double boiler) while whisking constantly till the mixture thickens slightly - a few minutes. Once the pie crust has cooled a bit, pour into the crust and, depending on how hot everything still is, either let cool at room temperature for a while or move immediately to the fridge. Let the tart refrigerate for 2-3 hours, till set. Serve with whipped cream, if you like.
post #1 of 2
11/25/02 at 8:18pm