Sinful Chocolate Tart
Published by Workman
This fudgy pie is filled with an incredibly rich chocolate ganache. Serve a dollop of crème fraîche alongside each wedge of tart to cut the richness. Since chocolate is the star here, use only the best quality; Valrhona and Scharffen Berger are two good brands.
If you cannot find almond flour, you can make it yourself: Place 1 cup sliced or slivered blanched almonds and 1 tablespoon cornstarch in a food processor, and process until very fine. Use as directed.
Serves8 To 10
Total Timeunder 4 hours
Make Ahead RecipeYes
OccasionBuffet, Formal Dinner Party
Taste and Texturechocolatey, creamy, rich, sweet
Type of Dishchocolate dessert, tart
- 8 tablespoons (1 stick) unsalted butter, chilled, cut into cubes
- ½ cup confectioners sugar
- ½ cup almond flour (see Note)
- 1/3 cup plus 1¼ cups all-purpose flour
- 1 large egg, lightly beaten
- ½ teaspoon pure vanilla extract
- ½ teaspoon salt
- 12 ounces good-quality bittersweet or semisweet chocolate, chopped (chips or pastilles can be used)
- 1¼ cups heavy whipping cream
- 1 tablespoon light corn syrup
- 1 tablespoon unsalted butter
- 8 ounces creme fraiche
Prepare the tart crust: Using an electric mixer, beat the butter, confectioners’ sugar, almond flour, the 1/3 cup all-purpose flour, and the egg and vanilla in a bowl, scraping down the sides of the bowl as needed, until well combined, about 2 minutes. Add the remaining 1¼ cups flour and the salt, and mix until just blended. Form the dough into a thick disk. Wrap it in plastic wrap and refrigerate it for at least 2 hours or as long as 2 days. Or, for faster chilling, place the wrapped dough in the freezer for 30 minutes.
Preheat the oven to 350°F.
Remove the dough from the refrigerator and roll it out on a lightly floured work surface to form an 11-inch round, about ¼ inch thick. Fit the dough into a 9-inch tart pan with a removable bottom, and trim off the overhang.
Bake the tart crust until it is golden brown, about 15 minutes. Place the pan on a wire rack and allow the crust to cool. When the crust is cool enough to handle, carefully remove it from the sides of the pan and place the crust on a decorative plate. Set it aside.
Prepare the ganache filling: Place the chocolate in a medium-size bowl, and set it aside.
Combine the cream; corn syrup, and butter in a saucepan over medium heat and bring just to a boil, stirring to combine. Immediately pour this over the reserved chocolate, and cover the bowl with plastic wrap. Let it stand for 1 minute, and then stir to combine. Re-cover the bowl, let it stand for 1 minute longer, and then stir again. Set the ganache aside to cool for about 15 minutes.
Pour the ganache mixture into the tart crust. Let it sit at room temperature until it is thickened and set, 2 to 4 hours; or chill it in the refrigerator for 2 hours.
Cut the tart into thin wedges and serve, with the crème fraîche alongside.
2008 Sheila Lukins