Monday, August 10, 2009

A Simple Tart: Bittersweet Chocolate

I don't make a habit of using those premade graham cracker crusts, but honestly, if you're ever going anywhere without a ton of time but want to bring something impressive, here it is. For those with time to make pastry, have at it. I use Pâte Sucrée for this, and most, tarts.

Bittersweet Chocolate Tart
Print recipe only here

Makes one 8.5-inch tart

one lined tart shell, prebaked*
8 ounces bittersweet chocolate, chopped
3/4 cup heavy cream
1/3 cup milk
1 egg, beaten

Preheat oven to 350.

Chop chocolate and place in a mixing bowl. Bring milk and cream to a boil** and pour over the chocolate, stirring gently (so as not to incorporate any air bubbles) until melted.

Let mixture cool slightly, then whisk in egg, gently.

Pour into prepared crust and bake for about 15-20 minutes. The filling should look uniformly glossy and firm, yet still trembling in the center. Don't worry - it will continue to set outside of the oven.

Cool to room temperature and, if you like, dust with cocoa powder. I like a Dutched cocoa powder for dusting - it's a deeper, more attractive color. Serve warm or at room temperature, cutting with a thin, hot blade.

* Standard baking time for blind baking is about 10 minutes with pie weights, and 10-15 without, until the crust is just lightly golden. For this recipe, since the filled tart will only bake another 15-20 minutes, bake the crust longer once you remove the pie weights - closer to 20-22 minutes.

**Just to a boil - Pour over the chocolate as soon as it boils

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