Chocolate Tart

Written by Bradman Taylor December 18, 2021 Desserts
  • 1h 45m Prep / 1h 5m Cooking/Baking
  • 4 to 6 servings

Crust:

  • 90m Prep
  • 30m

Filling:

  • 15m Prep
  • 5m Cook

Tart:

  • 5m Prep
  • 30m Cook

Ingredients - THE CRUST

1 ½ cups all-purpose flour ½ cup powdered sugar ¼ teaspoon salt 1 stick chilled unsalted butter (keep chilled and cut into chunks) 1 egg yolk 1 tablespoon vanilla extract 1 tablespoon water

Method/Directions - THE CRUST

  • Sift all-purpose flour, powdered sugar, teaspoon salt into food processor
  • Add a few chucks of butter at a time pulse after each addition
  • Pulse dough until looks like sand
  • Place egg yolk, vanilla extract, and water in a bowl
  • Whisk until combined
  • Drizzle into food processor and pulse
  • Do not over mix
  • Dump dough unto wax paper
  • Use hands and form into dough disk (3 to 4 inch wide inch thick)
  • Wrap in plastic wrap and chill in fridge for 1 hour
  • Unwrap dough disk from plastic
  • Place dough centered between 2 16+ inch square sheets of wax paper
  • Roll out dough in one direction
  • Turn wax paper & dough 90 degrees, roll out again
  • Keep doing this until you have a circumference 1 or more inches larger than the tart pan
  • Wrap dough around rolling pin
  • Unroll dough into tart pan
  • Use rolling pin to press down edges
  • Use back of knife to finish edges
  • Use fork to Dock to Dough
  • Freeze the Dough for 20 minutes
  • Preheat oven on 425 degrees
  • Crumble parchment paper and place into crust
  • Add pie weights or uncooked rice or beans
  • BAKE for 15 mins
  • Remove parchment and weights
  • Decrease temp to 350 degrees
  • Bake of 15 mins
  • Transfer crust to wire rack and let it cool

Ingredients - THE FILLING

1 Cup Semi sweet chocolate 1 Cup Heat heavy cream 1 tbl Vanilla (to taste) 1 Pinch of Salt 2 Eggs

Method/Directions - THE FILLING

  • Chop up chocolate with knife, set aside
  • Pour cream into pan, place on stove
  • Set burner to medium, watch it
  • When starts to simmer, take off heat and add chocolate to pan
  • Use spatula to submerge chocolate in cream
  • Cover pot and let it sit for 5mins
  • Whisk contents of pan until smooth
  • In another bowl add two eggs and vanilla then whisk
  • TEMPERING TIME: Add a little chocolate mixture to eggs and whisk
  • Add rest of chocolate mixture and whisk to combine
  • Send through strainer push down with spatula (if required), make sure it is smooth

Method/Directions - THE TART

  • Preheat oven to 300 degrees
  • Pour filling into shell/crust
  • Shake, Shake,Shake the shell
  • BAKE tart for 25 to 30 mins then cool
  • It is done when filling surface is set and looks glossy