Tartinebakeryschocolatepudding Recipes

TARTINE BAKERY'S CHOCOLATE PUDDING

Steps:

• Place a fine-mesh sieve over a large heat-proof container.
• In a saucepan, combine the milk and cream; heat to just under a boil.
• Meanwhile, in a mixing bowl, combine the cornstarch and sugar; sift in the cocoa powder; whisk until blended.
• In another bowl, whisk the eggs with the salt until blended, then add to the sugar mixture and whisk until well combined.
• Slowly add half of the hot milk mixture to the egg mixture while whisking constantly.
• Pour the combined egg mixture back into the pan with the rest of the milk mixture; cook over medium heat, whisking constantly, until the mixture has visibly thickened and reads 208° on a thermometer, should take about 5-7 minutes, depending on how cold your eggs are.
• Immediately pour the contents of the pan through the sieve.
• Add the chocolate and let the heat of the milk/egg mixture melt it.
• When the chocolate has melted, blend with an immersion blender for a full 5 minutes until no lumps are visible.
• Stop the blender and scrape down the sides of the container with a rubber spatula.
• Immediately portion pudding into individual cups; let cool, and serve at room temperature, topped with whipped cream.
• The pudding will keep, well covered, in the refrigerator for up to 4 days.

TARTINE'S CHOCOLATE-RYE TART RECIPE - (4.2/5)

Steps:

• To Make Crust: Using an electric mixer fitted with paddle attachment, beat butter and sugar on medium speed until creamy, 1-2 minutes. Add egg and mix to combine, then add yolk and mix to combine. Stop mixer and scrape down sides of bowl with a rubber spatula. Turn on mixer to low speed, add vanilla extract and mix to combine. Add flour and cocoa and mix until combined. Transfer dough to a large piece of plastic wrap, form into a rectangle, wrap tightly and refrigerate until firm, at least 1 hour. Divide chilled dough into two equal pieces. Rewrap one piece and place in refrigerator. Lightly dust both sides of other dough piece with cocoa powder. Transfer to a sheet of parchment paper and cover with a second sheet. Roll dough out between parchment sheets, rotating periodically, into a circle 14 inches across and about ⅛-inch thick. Transfer dough (still in parchment) to refrigerator and let chill. Meanwhile, roll out second dough piece, using the same technique. Place in refrigerator to chill. Meanwhile, remove first dough circle and place in a 9-inch tart pan with a removable bottom, lightly pressing dough into sides of pan. Use a sharp knife to trim excess dough hanging over edges. Place tart shell in freezer until firm, 15 minutes. Preheat oven to 350 degrees. Remove second pastry round from the refrigerator. Use a pastry wheel, pizza cutter or sharp knife to cut dough into ¾-inch-wide strips. Return strips to refrigerator. Line tart shell with parchment paper and fill with pie weights. Bake until shell is slightly puffy, 15-20 minutes. Remove from oven and remove pie weights. Let cool to room temperature, then place in the refrigerator. Increase oven temperature to 400 degrees To Make Filling: Using an electric mixer, whip egg whites on medium-high speed until foamy. Add sugar a little at a time until incorporated. Turn mixer to high and beat whites until stiff peaks form, 3-5 minutes. Turn off mixer and gently fold almonds and vanilla into whites, then fold in chocolate. Remove tart shell from refrigerator. Spread apricot jam over bottom of tart shell, then fill shell with meringue, smoothing it in an even, flat layer. Remove strips of dough from refrigerator and lay half of them across meringue, spaced evenly. Lay remaining dough strips perpendicular to other strips. Trim any excess dough hanging over edge. Press strips into edge of crust to seal. To Make Egg Wash: In a small bowl, whisk together egg yolk and heavy cream. Brush lattice strips with egg wash. Bake until meringue puffs and darkens slightly, 30 minutes. (If meringue colors too quickly, reduce oven to 375 degrees, rotate tart and continue to bake.) Let cool to room temperature before slicing. Pie can be stored at room temperature up to 2 days.