Wednesday, October 22, 2014

Chocolate Tart

Chocolate Craving

Do you have a sweet tooth? A deep-down chocolate craving that demands satisfaction? The Cooking School at Jungle Jim's International Market would like to suggest an afternoon of baking a rich chocolate tart that is worth the effort. Besides the decadent aroma, you'll be rewarded with a rich slice of creamy chocolate encased in a buttery crust. If you happen to have whipped cream and fresh raspberries, you could present your guests with an impressive dessert. Give some serious thought. You deserve this!



Make the pastry from our recipe for Tart Shell Pastry Crust.  Form the dough into a disk and wrap it in plastic; refrigerate for at least 30 minutes.

Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Lay the dough inside a 9-inch tart pan with a removable bottom. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. 


Remove the excess dough from the top of the pan with a knife or rolling over it with a rolling pin. Refrigerate the tart for 15 minutes.


Preheat the oven to 350°.

Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes, then remove the foil and weights. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown.


 Set aside to cool and lower the oven temperature to 325°. 


Now it's time to make the chocolate filling! Heat the heavy cream and milk in a saucepan over medium-low flame until it simmers slightly around the edges. 



Remove from the heat; add the chopped chocolate and stir until melted and smooth. Add the sugar and salt and whisk until well incorporated. 



Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. 



Pour the filling into the baked and cooled tart shell. 


Stop to admire all that glossy, chocolate filling. Breath deeply. Now move on.

Bake at 325° for 30-35 minutes until the filling is a bit puffy. The outside 2-inches of filling will be set and the surface is glossy. 


Cool before cutting and store in the refrigerator. Enjoy with an espresso or any other beverage suited to pairing with a lovely chocolate dessert.



Chocolate Tart


Filling:
1 cup heavy cream
1/4 cup whole milk
10 ounces semisweet or bittersweet chocolate, chopped
2 tablespoons sugar
1/4 teaspoon salt
2 large eggs, at room temperature


Make the pastry: Form the dough into a disk and wrap in plastic; refrigerate for at least 30 minutes.

Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Lay the dough inside a 9-inch tart pan with a removable bottom. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. Remove excess dough from top of pan with a knife or rolling over it with a rolling pin. Refrigerate the tart for 15 minutes.

Preheat the oven to 350°.

Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes, then remove the foil and weights. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown. Set aside to cool and lower the oven temperature to 325°.

To make the filling: Heat the heavy cream and milk in a saucepan over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smooth. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and bake at 325° for 30-35 minutes until the filling is a bit puffy, outside 2-inches of filling is set and the surface is glossy. Cool before cutting and store in the refrigerator.

Serves 8-12


2 comments:

  1. Unable to see the pastry crust recipe even after signing in???

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    1. We are sorry you can't get to the post by clicking on the link. You can search by going to August 20, 2013 for the pie crust recipe. We are sorry for the difficulty.

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