Cooking Vacation: Chocolate Tart

Double Chocolate Tart

Chocolate Tart Garnished with Fresh Raspberries

Technically, this chocolate tart was part of the dinner Weldon and I made for friends, but while the Korean recipes and Hand-Pulled Noodles were experiments and learning experiences, this chocolate tart was a play on ones I've made before, so I feel confident sharing the process and the recipe!

There is something so beautiful about a dessert made in a tart pan. The edges have that lovely fluting and people are so impressed when really, most tarts are extremely easy to make. 

Boozy Epicure's Double Chocolate Tart
Recipe adapted from several tart recipes available on Epicurious.

Crust Ingredients
Nonstick spray
1 and 1/4 cups AP flour
2/3 cup sugar
1/2 cup cocoa powder
generous pinch of salt
10 tblsp cold unsalted butter, cut into cubes
1 to 2 tblsp ice water

Filling Ingredients
1 and 1/4 cups heavy cream
9 oz bittersweet* chocolate, chopped
2 large eggs
1 tsp vanilla extract
pinch of salt
Fresh berries - for topping. I like raspberries but strawberries would be nice as well.

First, preheat the oven to 350 F.

Prepare an 11-inch tart pan (with removable bottom) by spraying with non-stick oil spray. In the food processor, blend the flour, cocoa, sugar and salt together for just 5 seconds to combine, then add the butter cubes and process with short pulses until the mixture looks like moist sand. Add the ice water (starting with 1 tblsp, adding more if you need it) and pulse until the dough comes together. Dump the dough into your tart pan and press it evenly to cover the bottom and sides. Put the crust in the fridge for at least 30 minutes to chill.

After resting, place the tart crust on a sheet pan and bake anywhere from 15 to 20 minutes. You want the crust to puff a bit and it should end up looking dry and solid. I didn't use beans or pie weights for the tart in the picture, but you can if you like, it will keep the edges from slumping down. 

You need the shell to cool before it can be filled, and baked again, so keep the oven on and place the crust on a rack to the side for at least 15 minutes.

Time to make the filling. Start by placing your chopped chocolate in a bowl and putting your cream in a pot and over medium heat. As soon as the cream boils, pour it over the chocolate and let the two sit for 5 minutes. In another bowl, whisk together the eggs, vanilla and salt. Once your five minutes are up, gently stir the cream and chocolate together. Once they are smooth, add the egg mixture and combine gently.

Chopped Chocolate, waiting.
Hot Cream on Top.

Pour your filling into the crust once it has cooled completely then put the tart back in the oven to bake for another 20 to 25 minutes. The edges should be set but the center still wobbly. It will continue to set as it cools. 

Chocolate tart filled before baking.

After baking.
Once it is done, let it cool for 15 to 30 minutes before topping with berries and placing the entire tart in the fridge for at least 30 more minutes before serving.

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