"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chocolate and Cardamom Tart Recipe

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This recipe for Chocolate and Cardamom Tart, by , is from Cooking with Mary, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Hannaford

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1/2 cup confectioners’ sugar
1/4 cup toasted sliced almonds, cooled
3/4 cup flour
1/4 teaspoon salt
1/2 cup (1 stick) cold butter, cut into small pieces

Filling:
14 oz. bittersweet or semisweet chocolate, chopped
1 cup heavy cream
6 tablespoons unsalted butter
3/4 teaspoons ground cardamom
2 large eggs, lightly beaten
1/4 cup sugar
Cocoa powder for dusting after baked

Directions:
Directions:
Crust:
Process sugar and almonds in a food processor until almonds are finely ground. Add flour, cocoa, and salt and pulse just until combined. Add butter and pulse ‘until mixture just begins to come together when a small amount is pressed between your fingers. Press dough evenly into the bottom and up the sides of a lightly buttered 11” fluted tart pan with a removable bottom (Wilton brand available from Bed, Bath & Beyond). Prick dough all over with a fork. Bake in 350 degree oven, with rack positioned in the middle for 15-18 minutes, until crust begins to pull away from the sides of pan. Let cool on a wire rack. Meanwhile, make filling.


Filling:
Melt chocolate with cream, butter, and cardamom in the top of a double boiler (or, a heatproof bowl set over a sauce pan that has about 1 1/2 inches of nearly simmering water), whisking ‘until smooth. Remove bowl or top of double boiler from heat and whisk in eggs and sugar until combined well. Transfer filling to warm crust. Bake until filling is set around the edge but still slightly jiggly in center, about 12 minutes!!! (DO NOT OVER BAKE. This is how you wreck this- the tart becomes brownies if you bake it any longer. Just take it out and trust it’s done at 12 minutes.) Set on a wire rack to cool completely, at least 1 1/2 hours.

To serve, remove pan rim. Generously dust with cocoa powder (tap it through a sieve). If you want to get fancy, cut 5 - 1” strips of wax paper and lay over the tart to make stripes of cocoa powder. Turn paper strips to 90 degrees and top with confectioners sugar tapped through sieve. This makes it look pretty. Good garnished with fresh raspberries & black berries and served in wedges with a dollop fresh whipped cream (with vanilla & sugar).

Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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