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Chocolate Tart Recipe

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This recipe for Chocolate Tart, by , is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Privot
Added: Monday, December 22, 2008


1. Spray sheet cake pan with nonstick cooking spray; line bottom with parchment paper
2. Pulse the flour, confectioners sugar and salt in food processor. Add butter and pulse till it is about the texture of cornmeal.
3. Sprinkle mixture into lined pan and press firmly into an even layer.
4. Refrigerate 30 minutes.
5. Preheat oven to 350 and bake till crust is golden brown, about 20 minutes.

1. In a mixing bowl, whisk yolks and whole eggs until combined.
2. Add sugar and whisk until just combined.
3. Add lemon juice, zest and salt; whisk until combined.
4. Transfer to saucepan, add butter pieces and cook over medium-low heat, stirring constantly until the curd thickens to a saucelike consistency and registers 170 degrees on an instant-read thermometer, about 5 minutes.
5. Immediately pour through a single-mesh strainer into a clean bowl.
6. Stir in heavy cream; pour into the warm crust immediately.

7. Bake until the filling is shiny and opaque and the center jiggles slightly when shaken, 10-15 minutes.

8. Cool to room temperature, about 45 minutes.

9. Cut into serving-size bars, wiping knife clean between cuts.

10. Sprinkle powdered sugar over bars, if desired.

Directions for Crust:
Into a food processor, add flour, sugar and salt and pulse till incorporated.
Add butter and pulse till the mixture looks like cornmeal
Add egg yolks and pulse until the mixture comes together into a smooth ball. Add a tablespoon or more of ice water if needed to bring the mixture together.
Wrap in plastic and refrigerate at least 1 hour and up to 2 days in advance.

Preheat oven to 375 degrees.
Roll dough onto lightly floured surface to 11 round.
Transfer to a 9 tart pan. Fold edges under to form double thick sides. Prick bottom and sides of pastry.
Chill another 15 minutes.
Bake 18 minutes, or till light brown, pressing dough with the back of the fork if it begins to bubble. Remove from oven, cool completely.

Directions for Filling:
Stir chocolate and unsalted butter in a medium saucepan over very low heat until melted and smooth. Cool slightly.
Whisk the eggs, yolks and sugar until well incorporated, add cooled chocolate mixture, mixing until well incorporated.
Pour filling into tart crust.
Bake at 375 degrees until edges of filling are cracked and puffed and the center is set, about 20 minutes. Transfer to a rack and cool completely. (The recipe recommends serving it the same day as it is baked, allowing it to sit at room temperature up to 9 hours. I think it would be fine refrigerated and brought out to room temperature the next day as well)
Cut tart into wedges and serve with whipped cream.

Number Of Servings:
Number Of Servings:
1 tart




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