Friday, June 3, 2011

Intense Chocolate Chocolate Tart

Please don't hate me after you've had this... it is sinful.  I suggest making this dessert and taking it immediately to someone else's house. Why, you ask? Because you don't want to be alone with this. Remember, I am not responsible for chocolate bingeing episode on your part.

Chocolate is not usually my favorite dessert (I know, people think I am weird...), I actually prefer vanilla and carmel flavors normally.  This is the BEST EVER... not too sweet, just chocolate intensity.

One word of advice, use the best quality chocolate you can! It only takes 5 oz for this recipe, go for it! A friend in the food business (nice, huh???) gave me a "chef's pack" of some Tcho Chocolate.  Wow, fantastic, fair trade, environmentally friendly chocolate.  I can't be a bigger fan, it is amazing!!!  In the Seattle area, Tcho chocolate looks like it's available at Whole Foods, PCC and Thriftway in West Seattle.  Their website has a full list of retailers, online shopping and very cool information.  

Crust, fills an 8-10" tart pan:
3/4 cup butter
1/2 cup sugar
1 egg
1/2 tsp vanilla
1 1/2 cup flour
1/2 cup cocoa powder

Filling, fills an 8" tart pan (shown)*:
1/2 cup heavy cream
1/4 cup milk
5 ounces semisweet chocolate, chopped (about 1 cup chocolate chips)
1 Tbsp sugar
Dash salt
1 large egg, at room temperature

*Note- If you decide to make a deeper tart, or a larger tart, you will want to double the filling recipe.  You may have extra filling, go ahead and bake it in some ramekins.  It's delicious, very rich- but super good!

Preheat the oven to 350 degrees F.

In a food processor, or mixer, mix the butter and sugar, then adding the egg and flavoring.  Add in the the flour and cocoa powder.  Dough will be somewhat stiff.  You can chill it for 30 minutes and roll it out for your tart pan, OR you can simply press it into the pan with your fingers, which is super easy.

Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Fork the dough to keep from bubbling up while baking, or use pie weights, if you have them. Bake for 20 minutes, then remove the foil and weights. Remember the tart will be cooked again with the filling, so don't worry about it being cooked enough. Set aside to cool and lower the oven temperature to 325 degrees F.

To make the filling:
Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the egg in a small bowl until blended and add them to the chocolate mixture, stir until completely blended.

Pour the filling into the cooled tart shell and bake at 325 degrees F for 10-15 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away - that means it is beginning to become over baked. Cool before cutting.

Here's some other chocolate recipes you might like:
Chocolate Grand Marnier Pot du Creme
Fudge for Dummies
Merlot Dark Chocolate Brownies

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