Chocolate Tart

[Penn]

Chocolate Tart
Tart Shell Pastry:
16oz. all-purpose flour, plus more for dusting
3 tablespoons sugar
1/4 teaspoon salt
6 oz. sweet butter, cold and cut small cubes
1 large egg, separated
2 tablespoons ice water, plus more if needed

Filling:
10 oz 56-62% Chocolate
16 oz Cream
2 eggs
Heat cream to 180^F pour on chocolate cool to 160^F and hand whip in the eggs. Bake @ 325^F until just Set


To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or hands until the mixture resembles coarse crumbs. Make a well in the middle of the pastry. Combine the egg yolk with the ice water in a small bowl, whisking to blend; pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic; refrigerate for at least 30 minutes. THIS CAN BE PREP WITH A KITCHEN AID USING THE PADDLE ATTACHMENT

Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it 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. It is important to press the dough evenly into every nook and corner of the ring, especially the scalloped edges. Shave off the excess hanging dough with a knife. Put the tart in the refrigerator for 15 minutes to relax.
Preheat the oven to 350^ F.

This is a solid dessert.

[echoes]

Penn,

Fantastic recipie, though I added some real vanilla and almond extract. It turned out to Our liking.

Have a few famous recipies in the "book".
Feel free to pm if waranted. he he he <-----(Joke/laugh here)

Thanks for sharing!

Holly