Well hello there! It’s been a while, but I’m back. The lack of posts recently had something to do with toiling away making baked goods for hungry students of a large public university campus here in Los Angeles. Working the graveyard shift is fine, but I found that my productive time out of work was somewhat limited. At any rate, summer is here! And I’m sleeping normal hours and feeling much more productive.
This has been on my list of things to share for a couple of months. Make this chocolate tart for someone and they’ll for sure be impressed. My boyfriend involuntarily moaned with pleasure upon eating it. Sorry if that’s TMI (too much information). But it’s true.
So, no need to beat around the bush. Here is my moan-able chocolate tart with a chocolate tart shell as well. Because when you’re dealing with chocolate, you should just give it up and go all in, right? In fact, the recipe for the tart dough given here will make two 9-inch tarts. Trust me, you’ll want to make this again so you’ll be super glad that you have that extra tart dough in the freezer/refrigerator for next time.
This recipe comes from my new favorite books, Christophe Felder’s Pâtisserie. I’ve eyed the book on trips to France for years, but it was released in an English translation this past Spring and someone special made a present of it to me. Love it.
Looking forward to sharing more soon! Here’s the recipe.
- ¾ cup (95 g) confectioner’s sugar
- ¼ cup (30 g) ground almonds
- 1.25 sticks (5 oz. of 150 g) butter, softened
- Salt, a pinch
- 1 tsp. vanilla extract
- 1 egg, at room temperature
- 1.75 cups (225 g) all-purpose flour
- 2 Tbsp. (15 g) cocoa powder (either dutch-processed or not)
- 10 oz. (290 g) bittersweet or semisweet chocolate
- 1.75 sticks (7 oz. or 200 g) butter
- 2 eggs
- 2 egg yolks
- ⅓ cups (60 g) sugar
- Sift the confectioner’s sugar into a bowl. For this recipe you can use either a stand mixer, a hand mixer, or a wooden spoon. Add the ground almonds, the butter, salt and vanilla.
- Mix the ingredients (using the paddle if you’re using a stand mixer) until it’s smooth.
- Add the egg and continue to mix until fully incorporated.
- Sift in the flour and the cocoa powder. Mix until fully incorporated.
- Divide the dough in half. Shape each half into a disk and wrap in plastic wrap. Chill for at least 2 hours.
- Preheat the oven to 350 (170 C).
- Butter the inside of a 9-inch (25 cm) fluted tart pan or pastry ring. Line a baking sheet with parchment paper.
- Using one disk (half of the dough you made) roll it out on a lightly floured surface until it is fairly thin — about ⅛ inch. (Reserve the other half of the dough for another use — it will last for a week in the refrigerator or a month in the freezer.)
- Drape the dough over your rolling pin and transfer it to the tart pan. Trim the excess and prick the base of the tart with a fork.
- Bake for 15 to 20 minutes. You’ll see a light crust form on top so you know it’s done. Cool completely on a rack.
- Preheat the oven to 375 (190 C).
- Chop the chocolate finely and melt it with the butter. You can do this either in the microwave at 30-second bursts, or in a bowl set over a pot of barely simmering water. It should be smooth.
- In a separate bowl, combine the eggs with the eggs yolks and the sugar. Whisk, by hand, with a hand mixer or a stand mixer, until pale and thick. This will take about 5 minutes.
- Fold the melted chocolate/butter mixture into the egg/sugar mixture until it is completely incorporated (no streaks).
- Pour the chocolate filling into the cooled tart shell. It should be very full. Smooth the top of the filling.
- Bake for about 10 minutes. You don’t want to burn anything, but you want it to set just slightly. When you can see little bubble holes spread around over the top of the tart, it’s ready.
- Cool completely before serving.