chocolate tart (Tarte au Chocolat)

Makes one 9-inch tart.
I used a buttered springform pan instead of a tart pan.

step 1. chocolate sablé


step 2. chocolate tart
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step 2 alternative: orange chocolate tartlet

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Chocolate Pastry
½ cup (115 g) unsalted butter, at room temperature
½ cup (65 g) icing sugar, sifted
3 large egg yolks
1 cup cake (130 g) and pastry flour
¼ cup (30 g) Dutch process cocoa powder
2 (15 g) Tbsp cornstarch
½ (3 g) tsp salt

Filling
½ cup (125 ml) whipping cream
¼ cup (60 g) unsalted butter, cut into pieces
8 oz (225 g) bittersweet chocolate, chopped
¼ cup (50 g) sugar
½ cup (125 ml) hot, strong coffee
2 large eggs, at room temperature
1 tsp (5 ml) vanilla extract

用料  

chocolate tart (Tarte au Chocolat)的做法  

1. ---- pastry ----
   1. beat the butter and powder sugar until smooth, then
   
   the egg yolks all at once and beat until well combined.
   
   3. sift in the flour, cocoa powder, cornstarch and salt.
   
   4. Shape the dough into a disc, wrap and chill (at least 2 hrs) until ready to use.

2. --- shape pastry -----
   4. Knead the chocolate pastry dough once or twice on a lightly floured work surface to soften
   
   5. SMALL motion roll out the dough to a circle just less than ¼-inch thick. Lift the dough carefully to line a 9-inch removable-bottom fluted tart pan. Press the dough into the shell and trim away any excess.
   
   6. Dock the pastry with a fork.
   
   7. Chill the tart shell for at least 20 minutes.

3. --- bake the pastry -----
   Place the chilled tart shell onto a baking tray and bake it in 350F for about 18 minutes, until you see that the pastry has an even, dull finish.

4. ---- cool ----
   Allow the pastry to cool while you prepare the filling.

5. ------ filling ------
   <a mixing bowl and a measuring cup>
   
   1. bring the cream and butter up to a simmer and pour this over the chocolate in a large bowl, letting it sit for just a few seconds. Gently stir the mixture with a spatula until the chocolate melts
   (or warm up the heavy cream in the measuring cup in microwave)
   
   2. whisk in the sugar and the coffee.
   (coffee could warm up in the measuring cup)
   
   3. Lightly beat the eggs in a small dish and add this to the chocolate, along with the vanilla, whisking gently until incorporated.
   (could beat up the egg in the measuring cup)
   
   4. Pour this into the cooled tart shell

6. --- bake filling -----
   bake at 350 F for 12+10+8 minutes (anna used 12 mins, but mine doesn't set)
   
   Till it's mostly set and the center is slightly jiggly.
   
   other recipe used 325F for 20+ mins. Lower temp could cook egg slowly so it doesn't crack

7. Allow the tart to cool to room temperature, then chill for at least 2 hours before serving.

8. The tart can be stored, refrigerated, for up to 2 days.

9. if make tartlets in 75-ml silicone mold, bake tart shell at 350F for 12 mins, cool them, then bake filling at 350F for 8 mins (+13 mins + 2 mins if the batter was chilled before baking) till it's slightly jiggly in the center but set overall

小贴士

* sub chocolate
1 oz bittersweet chocolate
= 2/3 oz unsweetened chocolate + 2 tsp sugar
= 1 oz semisweet chocolate + 1/4 tsp cocoa powder

* sub tart pan

* sub cake flour
1 cup of cake or pastry flour =  (1 cup - 2tbsp) all-purpose flour+ 2 tbsp  cornstarch

* sub icing sugar
7/4 cup icing sugar = 1 cup regular sugar