Dark Chocolate Tart
Dark Chocolate Tart
This recipe comes from Michel et Augustin’s cookbook “Bake Like a French Pastry Chef,” in which the lighthearted French bakers demystify challenging pastry lessons for the home cook.
Prep Time
1
hour
Cook Time
15
minutes
Servings
6
Total time: 1 hour, 15 minutes
Ingredients
- 8 tablespoon european-style butter
- 1/3 cup sugar
- 1 egg
- 1 2/3 cup flour
- 1 pinch of salt
- 1/8 cup cocoa powder (optional)
- 7 ounce dark chocolate, 70 percent cocoa or more
- 1 cup heavy cream
- chilled sweet dough
- 1 tablespoon butter
- 1-2 cup ganache
- flour, for rolling
Directions
- Cream the butter with the sugar.
- Add the egg and mix until you get the “scrambled eggs” effect.
- Mix together the flour and salt.
- If you want your dough to be chocolatey, add cocoa powder to the mixture and subtract the amount you use from the weight of the flour.
- Pour dry ingredients into a pile on your surface and make a “nest.”
- Pour butter mixture in the center of the nest.
- Gradually combine the ingredients using your hands and a dough blender.
- Knead everything together, but be careful not to overwork it.
- Flatten into small disc, wrap in plastic wrap and chill for 1-2 hours.
- Break chocolate into smaller pieces in a mixing bowl.
- Heat the cream in a saucepan and let it simmer for a few seconds.
- Do not let it boil.
- Slowly pour the cream over the chocolate, mixing it gently with a spatula or whisk, making the smallest circular motion.
- Mix until fully incorporated — it should be smooth and shiny.
- Preheat the oven to 350 degrees F.
- Butter your tart ring with a thin layer of butter.
- Sprinkle your workspace with flour and rework your cold dough with your hands before rolling it out to make it more manageable.
- Flatten the dough using a rolling pin.
- It should be consistent in texture and about 1/8 inch thick.
- Make sure the diameter is greater than that of your tart ring.
- Roll the dough around your rolling pin and unroll it over the top of your ring.
- Allow it to sink into the ring.
- Using your index finger, press the dough down into the inside of the ring.
- Cut the excess dough by rolling your pin over the ring.
- Keep the scraps and use them to patch up any trouble spots.
- Slide your finger around the ring to make the edge nice and neat.
- Prick the dough in 10-12 places using a docker or a fork.
- Chill the pie shell for 30 minutes before baking.
- Place in the oven for 10 minutes.
- Tidy the edges by shaving with a vegetable peeler if desired.
- Pour the warm ganache into the bottom of the tart.
- Spread evenly with a rubber spatula.
- Decorate with cocoa nibs.
- Allow to chill in the refrigerator at least 30 minutes to set.