CHOCOLATE WHIPPED CREAM TART

CHOCOLATE WHIPPED CREAM TART image

Number Of Ingredients 18

Ingredients

Tart Shell Ingredients:
2 cups all-purpose flour, plus more for dusting
3 tablespoons sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cold and chopped
1 large egg, separated
2 tablespoons ice water, plus more if needed
Filling Ingredients:
1 cup heavy cream
1/2 cup milk
10 ounces semisweet chocolate, chopped
2 tablespoons sugar
1/4 teaspoon salt
2 large eggs, at room temperature
Whipped Cream Topping Ingredients:
2 cups heavy cream
5 tablespoons granulated sugar
1/2 teaspoon vanilla extract

Steps:

To make pastry combine flour, sugar, & salt in large bowl. Add butter & mix with hands until it resembles coarse crumbs. Make a well in middle of pastry. Combine egg yolk with ice water in small bowl whisking to blend; pour in well & work in to bind dough until it holds together without being too wet or sticky. Squeeze small amount together, if it's crumbly, add more ice water, 1 tbsp at a time. When dough is coming together but still in crumbs pour crumbs in tart pan & press out to fill. Press up sides evenly & trim off excess. Prick dough slightly with fork all over. Put tart shell in refrigerator for at least 15 minutes. Preheat oven to 350. Place tart pan on cookie sheet. Line tart with aluminum foil & add pie weights/dried beans to keep sides from buckling. Bake 30 minutes then remove foil & weights. Using pastry brush, lightly coat crust with beaten egg white. Return to oven & bake another 8 minutes until tart is golden but not brown. It should be cooked but light in color so it will not burn on second bake. Set aside to cool & lower temperature to 325. To make filling, heat heavy cream & milk in pot over medium-low flame until it simmers slightly around edges. Remove from heat, add chopped chocolate & stir until melted & smoothed out. Add sugar & salt & whisk until well incorporated. Beat eggs in small bowl until blended & add to chocolate mixture, stir until completely blended. Pour filling in cooled shell & bake at 325 for 15-20 minutes until filling is set (wiggle the pan to test) & surface is glossy. If you see any bubbles or cracks on surface, take tart out right away, that means it's beginning to be over baked. Cool completely before topping with whipped cream. To make whipped cream, beat all ingredients together until it thickens to correct consistency. Pile mound of whipped cream onto cooled tart & use spatula to spread it. Shave leftover chocolate over cream for decoration.