Cook the Book: Bittersweet Chocolate Tart
About This Recipe
|Yield:||one 10 or 11-inch tart, about 10 servings|
- 1 3/4 cups heavy whipping cream
- 1/4 cup light corn syrup
- 1 pound bittersweet (not unsweetened) chocolate, melted and cooled
- 6 tablespoons unsalted butter, softened
- One 10- or 11-inch Press-In Cookie Dough crust, baked (recipe follows)
- 1 tablespoon chocolate shavings for finishing
- Confectioners' sugar for sprinkling
- 10 tablespoons (1 1/4 sticks) unsalted butter, softened
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 1 1/3 cups all-purpose flour
- One 10- or 11-inch tart pan with a removable bottom, buttered
Combine the cream and corn syrup in a medium saucepan and whisk well. Place over medium heat and bring to just a slight simmer—about 140ºF. Pour the cream into a bowl and let it cool to 110ºF—you'll be able to insert a fingertip in the cream and leave it there without any burning sensation.
Pour the cooled cream mixture over the chocolate and use a small whisk to mix it in, just to combine smoothly, without whisking air into the mixture.
Let the ganache stand at room temperature until it is cool to the touch, about 85ºF.
Whisk in the butter, a couple of tablespoons at a time. The butter has to be very soft—the consistency of stiff mayonnaise—or it will form lumps.
Once all the butter has been incorporated, scrape the filling into the prepared tart shell and smooth the top. Refrigerate for 1 hour to set the filling.
After the filling has set, bring the tart to room temperature for 1 to 2 hours before serving. Just before serving, scatter the chocolate shavings in the center of the filling and dust them very lightly with confectioners' sugar.
Press-In Cookie Dough
- makes one 10- or 11-inch tart crust -
Combine the butter, sugar, and vanilla in the bowl of an electric mixer. Beat with the paddle of medium speed until whitened, about 5 minutes. Beating the butter and sugar aerates the mixture, and the air helps the dough to bake a light texture.
Add the egg yolk and continue beating until it is absorbed and the mixture is smooth. Use a large rubber spatula to incorporate the flour.
Scrape the dough from the bowl onto a floured work surface and shape the dough into a rough circle. Transfer dough to tart pan and press into bottom and up sides.
Cover the pan with plastic wrap or slide it into a plastic bag and seal securely. Refrigerate the formed crust for at least 1 hour or up to 2 days.
About 20 minutes before baking, set an oven rack in the middle of the oven and preheat to 350ºF. Use a fork to pierce the chilled tart crust at 1-inch intervals to keep it from puffing up and distorting while it's baking.
Bake the tart shell until it is evenly golden, 20 to 25 minutes. Check occasionally after it has been baking for about 5 minutes. If large bubbles appear on the bottom of the crust, slide out the pan on the oven rack and quickly pierce the bubbles with a fork to flatten them. Cool the tart crust on a rack.
Chocolate Raspberry Tart
Defrost a 10-ounce package of frozen raspberries in syrup. Strain away the seeds, pressing the pulp through the strainer with a rubber spatula into a medium saucepan. Bring the purée to a boil over medium heat, reduce the heat so that the purée simmers, and let it reduce to about 1/2 cup. Reduce the cream in the recipe to 1 1/4 cups and add the raspberry purée to the chocolate along with the cooled cream. Continue with the recipe at step 3.