Chocolate Cream Tart
I’ve been dying to break in my new Dorie Greenspan cookbook, so what better occasion to do it than an engagment party! Kyle the chocoholic picked out this recipe, which by the way was oh so fabulous and decadent.
Congrats to Chris and Jenay on their engagment!
Chocolate Cream Tart
For the Filling
2 cups whole milk
4 large egg yolks
6 tablespoons sugar
3 tablespoons cornstarch, sifted
1/4 teaspoon salt
7 oz. bittersweet chocolate, melted
2 1/2 tablespoons unsalted butter, cut into pieces, at room temperature
For the topping
1/2 cup cold heavy cream
1 1/2 tablespoons confectioners’ sugar sifted
1/4 teaspoon vanilla extract
For the Crust
1 1/4 cups all-purpose flour
1/4 cups unsweetened cocoa powder
1/4 cup confectioners’ sugar
1/4 teaspoon salt
9 tablespoons very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk
For the Crust:
Preheat the oven to 375°.
Put the flour, cocoa, confectioners’ sugar and salt into the food processor and pulse a couple of times to combine. Scatter pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in – you should have pieces the size of oatmeal flakes and some the size of peas. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in the long pulses – about 10 seconds each – until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change – heads up! Turn the dough onto a work surface and very lightly and sparingly knead the dough just to incorporate any dry ingredients that might have escaped mixing.
Butter a 9-inch fluted tart pan with removable bottom. Press the dough evenly over the bottom and up the sides of the pan, using all but one little piece of dough, which should be used to patch any cracks after the crust is baked. Don’t be to heavy handed – press the crust in so that the edges of the pieces cling to one another, but no so hard that the crust loses its crumbly texture. Freeze the crust for at least 30 minutes before baking.
Butter the shiny side of a piece of aluminum foil and fit the foil, butter side down, tightly against the crust. Put the tart pan on a baking sheet and bake for 25 minutes. Carefully remove the foil. Patch the crust with the remaining dough if necessary. Return to the oven and bake for another 8 minutes or so. Transfer to a cooling rack and cool to room temperature before filling.
For the filling:
Bring the milk to a boil. Meanwhile, in a large heavy bottomed saucepan, whisk the yolks together with the sugar, cornstarch and salt until blended. Slowly drizzle in 1/4 cup of the hot milk while whisking. Add the remainder of the milk while continuing to whisk. Heat over medium heat until boiling, whisking constantly. Boil for 1-2 minutes, all the while whisking. Remove form heat and whisk in the melted chocolate. Let sit for 5 minutes. Whisk in the room temperature butter until smooth and shiny. Transfer to a bowl, cover with plastic wrap against the surface and chill in the refrigerator, at least20 minutes or until thoroughly chilled.
For the whipped topping:
Beat the cream until it just starts to thicken. Beat in the confectioners’ sugar and vanilla and continue to beat until the cream holds firm peaks.
Remove the tart for the pan, leaving in on the removable bottom. Whisk the chocolate filling to loosen before spreading over the tart crust. Spread the chocolate filling over the tart crust leaving a rim. Top with the whipped cream and chocolate shavings, if desired. Once this is assembled it is best to serve within two hours.
Adapted from Baking, from my home to yours by Dorie Greenspan
Caught red handed!
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