Rich Chocolate Tart Recipes

"CAVE PAINTING" CHOCOLATE TART

Steps:

• Heat oven to 375 degrees. On lightly flouredplastic wrap, roll chocolate dough into a6-by-16-inch rectangle 1/8-inch thick. Liftplastic wrap; flip dough over 4-by-14-inchtart tin. Press dough intopan, pressing into corners of tin andagainst fluted edge, and trimming flush with edge. Refrigerate at least 30 minutes.
• Prick bottom of crust in several places with fork. Blind-bake crust: Line crust with foil that hangs over edges; fill with dried beans. Bake 20 minutes; let stand 5 minutes. Lift foil and beans from crust.
• In a medium pan over medium-high heat, cook cream, milk, and sugar until cream and milk are scalded, stirring to dissolve sugar. Place chocolate in medium metal bowl. Pour scalded mixture over chocolate; whisk gently. Add eggs; whisk gently. Add extracts; whisk gently.
• Pour chocolate filling into crust. Bake until filling has set, 30 to 35 minutes. Let cool in pan on wire rack.
• Using small sifter, sift 2 tablespoons cocoa over tarts. Combine remaining 2 tablespoons cocoa with confectioners' sugar. Set stencils over tart. Sift sugar mixture over tart and remove stencils.

SUPERBLY RICH CHOCOLATE TART

Steps:

• In a mixing bowl combine 1 1/2 cups of flour 1/2 tsp salt,1 tbs powdered sugar and mix well. Add 1/2 cup of butter and mix well until fully incorporated and you have a coarse, cornmeal like texture. Add 3 tablespoons of ice water , mix well, then knead into a soft ball. Cover and place in fridge for 20 minutes. When dough is chilled roll out , place in tart pan, pierce bottom well with a fork and bake at 350 for 15 minutes or until golden brown. When tart shell is ready set on a wire rack to cool.
• In a sauce pan combine 1 1/2 cups heavy cream, 1/2 tsp vanilla extract, 3 tbs sugar, 4 ounces bakers chocolate, 4 tbs butter. Turn heat on to medium while stirring with a wire whisk to prevent chocolate from sticking to bottom of pan. When all ingredients are melted and mixture begins to bubble remove from heat and pour into tart shell. Tap pan on counter to remove any air bubbles then place in fridge to chill and set.
• Prepare a small amount of heavy syrup in a small saucepan by boiling together 3 tablespoons of sugar with 6 tablespoons of water. When syrup has thickened and is bubbling pour into a bowl.
• In a double boiler melt together 3 ounces bakers chocolate and 2 tbs butter stirring well. When melted add 1 tsp to 1 tablespoon of the syrup mixture to give the tart glaze a nice shine. When all ingredients are thoroughly mixed let sit for just a few moments then pour over tart. Shake pan lightly so glaze spreads evenly to the edges of the tart. Set in fridge for several hours to chill and set.
• When tart is chilled garnish with chocolate ganache or whipped cream and serve.

CLASSIC CHOCOLATE TART

Steps:

• Combine flour, sugar, and salt in a food processor. Pulse to combine. Add cold butter and pulse until crumbly. Slowly add water to food processor until mixture comes together. Refrigerate for 1 hour.
• Flour a work surface and a rolling pin. Roll out dough into a 10-inch disc.
• Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch tart pan.
• Carefully place dough into the prepared tart pan. Trim dough from the edges of the pan. Prick holes into the dough on the bottom and along the sides of the pan.
• Bake in the preheated oven until lightly browned, 20 to 23 minutes. Remove from oven and allow to cool completely, about 1 hour.
• Pour heavy whipping cream into a microwave-safe bowl. Microwave for 2 minutes or until bubbles start to form along outside of the bowl. Add chocolate chips and let sit for 15 to 20 seconds. Whisk until smooth. Pour chocolate ganache into cooled crust. Let cool at room temperature until set, about 30 minutes. Keep refrigerated.

RICH CHOCOLATE TART RECIPE

Steps:

• Beat egg yolk and cream together in small bowl. Process almonds and sugar in food processor until nuts are finely ground, 15 to 20 seconds. Add flour and salt; pulse to combine, about 10 pulses. Scatter butter over flour mixture; pulse to cut butter into flour until mixture resembles coarse meal, about 15 pulses. With processor running, add egg yolk mixture and process until dough forms ball, about 10 seconds. Transfer dough to large sheet of plastic wrap and press into 6-inch disk; wrap dough in plastic and refrigerate until firm but malleable, about 30 minutes. (Dough can be refrigerated for up to 3 days; before using, let stand at room temperature until malleable but still cool.) Roll out dough between 2 large sheets of plastic into 11-inch round about 3/8 inch thick. (If dough becomes too soft and sticky to work with, slip it onto baking sheet and refrigerate until workable.) Place dough round (still in plastic) on baking sheet and refrigerate until firm but pliable, about 15 minutes. Adjust oven rack to middle position and heat oven to 375°F. Spray 9-inch tart pan with removable bottom with vegetable oil spray. Keeping dough on sheet, remove top layer of plastic. Invert tart pan (with bottom) on top of dough round. Press on tart pan to cut dough.Using 2 hands, pick up sheet and tart pan and carefully invert both, setting tart pan right side up. Remove sheet and peel off plastic; reserve plastic. Roll over edges of tart pan with rolling pin to cut dough. Gently ease and press dough into bottom of pan, reserving scraps. Roll dough scraps into 3⁄4-inch-diameter rope (various lengths are OK). Line edge of tart pan with rope(s) and gently press into fluted sides. Line tart pan with reserved plastic and, using measuring cup, gently press and smooth dough to even thickness (sides should be about 1⁄4 inch thick). Using paring knife, trim any excess dough above rim of tart; discard scraps. Freeze dough-lined pan until firm, 20 to 30 minutes. Heat oven to 250°F. Bring cream, espresso powder, and salt to simmer in small saucepan over medium heat, stirring once or twice to dissolve espresso powder and salt. Meanwhile, place chocolate in large heatproof bowl. Pour simmering cream mixture over chocolate. Cover, and let stand for 5 minutes to allow chocolate to soften. Using a whisk, stir mixture slowly and gently (so as not to incorporate air)until homogeneous. Add butter and continue to whisk gently until fully incorporated. Pour eggs through fine-mesh strainer into chocolate mixture; whisk slowlyuntil mixture is homogeneous and glossy. Pour filling into tart crust and shake gently from side to side to distribute and smooth surface; pop any large bubbles with toothpick or skewer. Bake tart, on baking sheet, until outer edge of filling is just set and very faint cracks appear on surface, 30 to 35 minutes;filling will still be very wobbly. Let cool completely on sheet on wire rack. Refrigerate, uncovered, until filling is chilled and set, at least 3 hours or up to 18 hours. Thirty minutes before glazing, remove tart from refrigerator. Bring cream and corn syrup to simmer in small saucepan over medium heat; stir once or twice to combine. Remove pan from heat, add chocolate, and cover. Let stand for 5 minutes to allow chocolate to soften. Whisk gently (so as no tto incorporate air) until mixture is smooth,then whisk in hot water until glaze is homogeneous, shiny, and pourable. Working quickly, pour glaze onto center of tart. To distribute glaze, tilt tart and allow glaze to run to edge. (Spreading glaze with spatula will leave marks on surface.) Pop any large bubbles with toothpick or skewer. Let stand for at least 1 hour or up to 3 hours. Remove outer ring from tart pan. Insert thin bladed metal spatula between crust and pan bottom to loosen tart; slide tart onto serving platter. Cut into wedges and serve. Cook's Note: Baking the tart at 250 degrees-about 100 degrees lower than in most recipes-might sound like a mistake,butwefoundthatheatingthiscustard-style filling very gently is the key to producing a texture that's silky smooth, not curdled.