Dark Chocolate Tart Draft

Name: Dark Chocolate Tart
Prep time: 40 min
Cook time: 20 min
Total time: 5 h 15 min
Ingredients: 7 tbsp cold butter; 1⅓ cups all-purpose flour; 1 egg yolk; 1 tsp honey or glucose syrup; 6½ tbsp powdered sugar; 14 oz bittersweet chocolate, broken into pieces; 1 cup heavy cream; ½ cup toasted almonds, finely chopped

My dark chocolate tart, a shortcrust shell with a bittersweet ganache filling, half poured in and half whipped to pipe around the edge.

I bake it in a 9½-inch (24 cm) pie pan, or in four individual tart pans.

Prep40 min
Cook20 min
Rest4 hr 15 min
Total5 hr 15 min
KashrutDairy

What you need

Amount:×1

Crust

Filling

14 oz bittersweet chocolate, broken into pieces
1 cup heavy cream

Garnish

½ cup toasted almonds, finely chopped

How I make it

Crust

Pulse the crust ingredients in a food processor until crumbly.
Turn out and knead lightly into a smooth dough. Wrap in plastic wrap and chill for at least 2 hours.
Preheat the oven to 350°F (175°C).
On a floured surface, roll the dough out ⅛ inch (3 mm) thick. Transfer to the pan and press it in. Chill for 15 minutes.
Line the dough with foil, fill with dried beans and bake for 12 minutes, until lightly golden. Remove from the oven and let cool.

Filling

Heat the chocolate and cream in a saucepan over medium heat until smooth. Remove from the heat and let cool.
Pour half the cream into the baked crust, and refrigerate the tart and the remaining cream for 1 hour.
Whip the remaining cream into a firm chocolate whipped cream.
Spoon it into a piping bag and pipe around the edge of the tart. Refrigerate for at least 1 more hour.
Take it out of the fridge 10 minutes before serving and sprinkle with the almonds.

Source: ChefEf (chefef.com)