Chocolate Tart

Ingredients & Directions


8 oz Bittersweet chocolate;
-finely chopped
2/3 c Heavy cream
1/2 Vanilla bean; split
2 lg Egg yolks
2 tb Unsalted butter; softened
-and cut
; into 1/2-inch cubes
1 Tart shell made from Sweet
-Tart Dough; prebaked
-(recipe
; follows) (9
; 1/2-inch)

-SWEET TART DOUGH-
1 c Plus 1 tablespoon
-confectioners’ sugar
1 3/4 c All purpose flour
1 Pinches salt
9 tb Unsalted butter; softened
1 lg Egg

CHOCOLATE TART
8 oz Bittersweet chocolate;
-finely chopped
2/3 c Heavy cream
1/2 Vanilla bean; split
2 lg Egg yolks
2 tb Unsalted butter; softened
-and cut
; into 1/2-inch cubes
1 Tart shell made from Sweet
-Tart Dough; (recipe above),
; prebaked (9
; 1/2-inch)

Sift together the confectioners’ sugar, flour, and salt into a bowl.

Place the butter in a food processor and process until smooth, about
15 seconds. Scatter the flour mixture over the butter, add the egg,
and process just until the dough forms a mass; do not over mix. Turn
the dough out onto the counter and divide it in 2. Shape each half
into a disc, wrap in plastic wrap, and refrigerate for at least 2
hours or up to 1 month.

Let the dough stand at room temperature for 30 minutes to soften.
Lightly butter 2 (9 1/2-inch) fluted tart pans with removable bottoms.

Dust a work surface lightly with flour. Dust one of the discs lightly
with flour and, using a floured rolling pin, roll it out into a rough
12-inch circle. Lift the dough often, making sure that the work
surface and dough are lightly floured at all times. Roll the dough up
onto the rolling pin and gently unroll it over one of the prepared
tart pans. Press the dough into the pan and roll the pin over the top
of the pan to remove the excess dough. Prick the bottom of the tart
shells all over with a fork. Chill the tart shells for 20 minutes.
(The tart shells can be refrigerated for up to 24 hours.)

To partially bake the tart shells, preheat the oven to 325 degrees.
Lightly butter 2 pieces of aluminum foil large enough to generously
line each tart pan. Line the tart shells with the foil, buttered side
down, and fill with dried beans, rice or pie weights.

Bake the tart shells for 15 minutes. Remove the foil and beans and
continue baking for 5 minutes, until just set; the tart shells should
have little or no color. Cool completely on a wire rack.

To prebake the tart shells, preheat the oven to 325 degrees.

Lightly butter 2 pieces of aluminum foil large enough to generously
line each tart pan. Line the tart shells with the foil, buttered side
down, and fill with dried beans, rice, or pie weights.

Bake the tart shells for 15 minutes. Remove the foil and beans and
continue baking for 8 to 10 minutes longer, until evenly golden brown.

Cool completely on a wire rack.

CHOCOLATE TART:

Place the chocolate in a medium bowl and set a sieve over the bowl.
Set aside.

Put the cream in a medium saucepan. Scrape the seeds from the vanilla
bean into the pan, add the bean, and bring to a boil. Pour the hot
cream through the sieve onto the chopped chocolate. Allow to stand
for 30 seconds to melt the chocolate, then whisk until the chocolate
is completely melted and the mixture is smooth. Whisk in the egg
yolks and butter until it is melted. Pour the filling into the baked
tart shell. Refrigerated until set, at least 2 hours and up to 24
hours. Bring the tart to room temperature before serving.


Yields
1 servings

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