Warm Chocolate Tart

Recipe from Chef Richard Palm.

Ingredients:

For the Tart Crust:

1 ½ cups all-purpose flour

2 tablespoons sugar

½ teaspoon baking powder

Pinch salt

4 tablespoons unsalted cold butter, cut into small pieces

1 large egg, beaten slightly

1 tablespoon cold water; 1 ½ teaspoons more if needed

For the Filling:

8 ounces Valrhona bittersweet chocolate, finely chopped

¾ cup heavy cream

½ cup whole milk

1 large egg, lightly beaten

Directions:

For the Tart Crust:

In a large bowl, combine the flour, sugar, baking powder, and salt.  Add the butter and cut it into the dough using two knives, a pastry blender, or your fingertips until the dough looks crumbly.  Add the egg and 1 tablespoon water; mix with a fork until the dough just holds together.  (If the dough won’t come together, add up to another 1 ½ teaspoons water, a tiny bit at a time)  Don’t over mix; the dough should feel slightly sticky.  Shape the dough into a 6-inch disc.  Wrap in plastic and refrigerate until firm, about 1 hour.

Preheat the oven to 400-degrees F.  Roll the dough out into 1 ½ inch circle.  Ease the dough into a pan sprayed 9-inch fluted tart pan with removable bottom.  Refrigerate.  Line the tart shell with aluminum foil and dried beans and bake for 15 minutes.  Cool to room temperature.

 

For the Filling:

Finely chop chocolate and place in a medium bowl and set aside.

Combine the heavy cream and milk in a medium saucepan, and bring to a boil over medium-high heat.  Pour the hot cream mixture over the chocolate.  Allow to stand for 30 seconds to melt the chocolate, then whisk until the chocolate is completely melted and the mixture is smooth.  Allow to cool for 10 minutes.

Whisk the egg into the chocolate mixture.  Pour the filling into the prebaked tart shell.

Bake the tart at 325-degrees for 10 to 15 minutes, until the edges of the filling are set; the center will still be soft.  Cool the tart on a wire rack for 10 minutes and served warm.

Makes 6-8 servings.