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Category: Tarts
Prep Time: Cook Time: Total Time:
For the crust:
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 cup confectioners' sugar
1/4 tsp salt
9 Tbsp very cold (or frozen) unsalted butter, cut into pieces
1 large egg yolk
For the filling:
2 cups whole milk
4 large egg yolks
6 Tbsp sugar
3 Tbsp cornstarch, sifted
1/4 tsp salt
7 oz. bittersweet chocolate, melted
2 1/2 Tbsp unsalted butter, cut into pieces and at room temperature
For the topping:
1/2 cup cold heavy cream
1 1/2 Tbsp confectioners' sugar, sifted
1/4 tsp pure vanilla extract
Chocolate shavings or curls for decoration, or cocoa powder for dusting
To make the shortbread crust: Put the flour, cocoa, confectioners’ sugar and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in — you should have pieces the size of oatmeal flakes and some the size of peas.
Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses — about 10 seconds each — until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change — heads up.
Turn the dough out onto a work surface and very lightly and sparingly knead the dough just to incorporate any dry ingredients that might have escaped mixing.
Press the dough into the buttered 9.5" tart pan. Press evenly over the bottom and up the sides. Don’t be too heavy-handed — press the crust in so that the edges of the pieces cling to one another, but no so hard that the crust loses its crumbly texture. Freeze for at least 30 minutes, preferably longer, before baking.
To bake the crust: Center a rack in the oven and preheat the oven to 375° Fahrenheit. Butter the shiny side of a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust. (Since you froze the crust, you can bake it without weights.) Put the tart pan on a baking sheet and bake the crust for 25 minutes. Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon.
Bake for another 8 minutes or so, or until it is firm and golden brown. Keep a close eye on the crust's progress — it can get too dark in a flash. Transfer the tart pan to a rack and cool the crust to room temperature before filling.
To make the filling: Bring the milk to a boil. Meanwhile, in a large heavy-bottomed saucepan, whisk the yolks together with the sugar, cornstarch and salt until well-blended and thick.
Whisking without stopping, drizzle in about 1/4 cup of the hot milk — this will temper, or warm, the yolks so they don't curdle — then, still whisking, add the remainder of the milk in a steady stream.
Put the pan over medium heat and, whisk constantly (make sure to get in the edges of the pan), bring the mixture to a boil. Keep at a boil, still whisking, for 1 to 2 minutes, then remove the pan from the heat.
Whisk in the melted chocolate. Let sit for 5 minutes, then whisk in the bits of butter, stirring until they are fully incorporated and the custard is smooth and silky. You can press a piece of plastic wrap against the surface of the custard to create an airtight seal and refrigerate the custard or, if you want to cool the custard quickly, put the bowl into a larger bowl filled with ice cubes and cold water and stir the custard occasionally until it is fully chilled, about 20 minutes. (If it's more convenient, you can keep the custard, tightly covered, in the refrigerator for up to 3 days.)
To assemble the tart: Whisk the chocolate cream vigorously to loosen it and to bring back its velvety texture. Spoon the cream into the tart shell, stopping just short of the crust's rim (you may have some left over) — you want to leave room for the topping. Smooth the top and, if you are not serving the tart immediately, press a piece of plastic wrap against the cream and refrigerate the tart until needed (or up to 6 hours).
To make the topping: Working with a stand mixer fitted with the whisk attachment or a hand mixer in a large bowl, beat the cream until it just starts to thicken. Beat in the confectioners' sugar and vanilla and continue to beat until the cream holds firm peaks.
Spread the whipped cream over the tart and smooth it with a metal icing spatula or, if you prefer swirls, go for them. Serve the tart now or refrigerate it for up to 2 hours before serving. When you are ready to serve the tart, scatter chocolate shavings or curls over the top or, if you'd prefer, lightly dust the top with cocoa powder.
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CHOCOLATE CREAM TART
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Category: Tarts
Prep Time: Cook Time: Total Time:
For the crust:
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 cup confectioners' sugar
1/4 tsp salt
9 Tbsp very cold (or frozen) unsalted butter, cut into pieces
1 large egg yolk
For the filling:
2 cups whole milk
4 large egg yolks
6 Tbsp sugar
3 Tbsp cornstarch, sifted
1/4 tsp salt
7 oz. bittersweet chocolate, melted
2 1/2 Tbsp unsalted butter, cut into pieces and at room temperature
For the topping:
1/2 cup cold heavy cream
1 1/2 Tbsp confectioners' sugar, sifted
1/4 tsp pure vanilla extract
Chocolate shavings or curls for decoration, or cocoa powder for dusting
To make the shortbread crust: Put the flour, cocoa, confectioners’ sugar and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in — you should have pieces the size of oatmeal flakes and some the size of peas.
Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses — about 10 seconds each — until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change — heads up.
Turn the dough out onto a work surface and very lightly and sparingly knead the dough just to incorporate any dry ingredients that might have escaped mixing.
Press the dough into the buttered 9.5" tart pan. Press evenly over the bottom and up the sides. Don’t be too heavy-handed — press the crust in so that the edges of the pieces cling to one another, but no so hard that the crust loses its crumbly texture. Freeze for at least 30 minutes, preferably longer, before baking.
To bake the crust: Center a rack in the oven and preheat the oven to 375° Fahrenheit. Butter the shiny side of a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust. (Since you froze the crust, you can bake it without weights.) Put the tart pan on a baking sheet and bake the crust for 25 minutes. Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon.
Bake for another 8 minutes or so, or until it is firm and golden brown. Keep a close eye on the crust's progress — it can get too dark in a flash. Transfer the tart pan to a rack and cool the crust to room temperature before filling.
To make the filling: Bring the milk to a boil. Meanwhile, in a large heavy-bottomed saucepan, whisk the yolks together with the sugar, cornstarch and salt until well-blended and thick.
Whisking without stopping, drizzle in about 1/4 cup of the hot milk — this will temper, or warm, the yolks so they don't curdle — then, still whisking, add the remainder of the milk in a steady stream.
Put the pan over medium heat and, whisk constantly (make sure to get in the edges of the pan), bring the mixture to a boil. Keep at a boil, still whisking, for 1 to 2 minutes, then remove the pan from the heat.
Whisk in the melted chocolate. Let sit for 5 minutes, then whisk in the bits of butter, stirring until they are fully incorporated and the custard is smooth and silky. You can press a piece of plastic wrap against the surface of the custard to create an airtight seal and refrigerate the custard or, if you want to cool the custard quickly, put the bowl into a larger bowl filled with ice cubes and cold water and stir the custard occasionally until it is fully chilled, about 20 minutes. (If it's more convenient, you can keep the custard, tightly covered, in the refrigerator for up to 3 days.)
To assemble the tart: Whisk the chocolate cream vigorously to loosen it and to bring back its velvety texture. Spoon the cream into the tart shell, stopping just short of the crust's rim (you may have some left over) — you want to leave room for the topping. Smooth the top and, if you are not serving the tart immediately, press a piece of plastic wrap against the cream and refrigerate the tart until needed (or up to 6 hours).
To make the topping: Working with a stand mixer fitted with the whisk attachment or a hand mixer in a large bowl, beat the cream until it just starts to thicken. Beat in the confectioners' sugar and vanilla and continue to beat until the cream holds firm peaks.
Spread the whipped cream over the tart and smooth it with a metal icing spatula or, if you prefer swirls, go for them. Serve the tart now or refrigerate it for up to 2 hours before serving. When you are ready to serve the tart, scatter chocolate shavings or curls over the top or, if you'd prefer, lightly dust the top with cocoa powder.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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