Best Jacques Torres Chocolate Tart Recipes

JACQUES TORRES' CHOCOLATE TART

Steps:

• Heat heavy cream and honey in a 1-quart heavy-bottomed saucepan over medium-high heat until bubbled begin to form.
• Place chopped chocolate in a medium-sized mixing bowl.
• Add half the hot cream to chocolate, let mixture stand for about 30 seconds undisturbed, then stir lightly to combine. Repeat with remaining cream, then stir the resulting ganache gently until all chocolate has melted and mixture is smooth. Add butter, and whisk until well blended.
• Fill shell with ganache, transfer to a baking sheet, and refrigerate until filling is set (about 1 1/2 hours). When ready, remove tart from refrigerator, and serve.

JACQUES TORRES' EARL GREY CHOCOLATE TART

Steps:

• 1. To make the dough, beat the butter, confectioner's sugar, almond flour and egg yolk with a handheld electric mixer at medium speed just until combined. Add the flour, and mix on low speed just until the dough clumps together. Gather up the dough and press into a thick disk. Wrap in plastic wrap and refrigerate until chilled, about 1 hour. (The dough can be refrigerated for up to a week or frozen for up to a month.) 2. Rap the disk a few times with a rolling pin to slightly soften the dough. Unwrap the dough and place on a lightly floured work surface. Dust the top of the dough with flour and roll out into a 1/8-inch thick round about 12 inches in diameter. 3. Fold up the round onto the rolling pin and unroll over a 9 1/4-inch round tart pan. Fit into the pan, being sure to press the dough into the corners. With a fork, pierce the bottom of the dough in an even pattern about 20 times. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour. 4. Preheat the oven to 350° F. Remove the plastic wrap, and bake the dough until lightly browned, about 15 minutes. Cool completely on a wire cake-rack. 5. To make the filling, bring the cream to a simmer in a medium saucepan over medium heat. Remove pan from heat and add the tea. Let stand for 8 minutes. Strain the cream through a fine-mesh wire sieve into a bowl, pressing the leaves with a rubber spatula to extract all of the cream, then return the cream to the saucepan and reheat to a simmer. 6. Place the chocolate in a medium bowl. Pour the cream over the chocolate and let stand for 3 minutes. Whisk until smooth. Whisk in the honey and butter. Pour into the tart shell. Refrigerate until the filling sets, about 1 hour. 7. Slice the tart and serve chilled. Decorating options include cocoa powder, curls of shaved chocolate, small edible flowers, such as Johnny-jump-ups or violets, or piped small rosettes of whipped cream.