Tarte Au Chocolat Recipes

CHOCOLATE GLAZED CHOCOLATE TART

Steps:

• Make crust:
• Preheat oven to 350°F with rack in middle.
• Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes
• Make filling:
• Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.
• Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.
• Make glaze:
• Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water
• Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.

TARTE AU CHOCOLAT

Steps:

• Combine the flour, sugar and salt. Rub in the butter with your fingers. Add enough chilled water to make a dough. Refrigerate for at least 2 hours.
• In an saucepan, bring the cream slowly to a boil. Turn the heat down to the lowest setting and add chocolate in pieces. Stir until the chocolate has melted and made a smooth cream.
• Preheat the oven to 190°C.
• Roll the pastry and lay it out in a buttered tart mold. Cook the pastry until it is golden (around 15 minutes). Let it cool.
• Pour the chocolate filling into the tart crust. Cool the tart in the refrigerator. Take the tart out of the refrigerator at least 10 minutes before serving. Serve at room temperature.

TARTE AU CHOCOLAT AMER (BITTER-CHOCOLATE TART)

Steps:

• To prepare the pastry, place the flour, salt, sugar and butter in the bowl of a food processor fitted with a metal blade. Process just until the mixture resembles coarse crumbs, about 10 seconds. Add the egg and pulse just until the pastry begins to hold together, about nine times. The dough will be very soft and supple, like a cookie dough. Turn the pastry into a 10 1/2-inch tart pan with a removable bottom. Using a spatula, and working quickly, evenly distribute the dough in the pan. To avoid problems with shrinkage as the pastry bakes, build the dough a bit higher than the height of the pan. Prick the bottom of the shell with the tines of a fork. Chill, uncovered, for one hour.
• Preheat the oven to 375 degrees.
• Line the shell loosely with aluminum foil, pressing well into the edges. Fill with weights of rice or beans -making sure you get all the way into the edges - to prevent shrinkage. Bake just until the pastry begins to brown around the edges and seems firm enough to stand up by itself, about 20 minutes. Remove the foil and weights and continue baking until the pastry is lightly and evenly browned, about 10 more minutes. Watch the pastry carefully, for ovens vary tremendously and pastry can brown very quickly. Cool for at least 10 minutes before filling.
• Place the chocolate in the top of a double boiler. Stir and melt over medium heat. Set aside.
• In a mixing bowl, combine the egg, egg yolks and granulated sugar and beat until thick and lemon-colored. Add the chocolate and whisk until thoroughly combined.
• Pour the chocolate mixture into the prebaked, cooled tart shell, spreading it evenly, and bake just until the filling is set, about 10 minutes.
• When the tart has cooled, sprinkle with confectioners' sugar, and serve.