WARM CHOCOLATE TART

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Warm Chocolate Tart image

Categories     Milk/Cream     Mixer     Chocolate     Egg     Dessert     Bake     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 14

Crust
1 1/2 cups all purpose flour
6 tablespoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced
1 large egg
2 tablespoons whipping cream
Filling
3/4 cup whipping cream
6 tablespoons whole milk
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 large eggs
1/4 cup sugar
Pinch of salt

Steps:

  • For crust:
  • Combine flour, sugar, and salt in processor. Blend 5 seconds. Add butter and blend until mixture resembles coarse meal. Add egg and cream and process until moist clumps form. Gather dough into ball; flatten into disk. Wrap dough disk in plastic and chill 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly before continuing.)
  • Preheat oven to 375°F. Roll out dough on floured surface to 14-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1/2 inch; fold in and press, forming double-thick sides. Pierce dough all over with fork. Bake until golden, about 25 minutes. Transfer baked crust to rack. Reduce oven temperature to 350°F.
  • For filling:
  • Bring whipping cream and milk to boil in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk eggs, sugar, and salt in large bowl to blend. Gradually whisk chocolate mixture into egg mixture. Pour filling into warm crust.
  • Bake tart until filling is set in center and puffed at edges, about 25 minutes. Transfer to rack and let cool 15 minutes. Serve warm. (Can be prepared up to 1 day ahead. Cool completely, then cover and refrigerate. Before serving, reheat in 350°F oven 10 minutes or microwave individual slices at 5-second intervals until warm.)

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