Eden’s sister Bethany made this delicious chocolate tart for Eden’s baby shower. I thought she said the recipe was from the Flour Bakery cookbook so I was determined to make it. I looked for the recipe online, since I didn’t have the cookbook, and when I stumbled across this recipe, which was adapted from the original, I gave it a try. This recipe definitely wasn’t the same as the one at the shower but it was equally delicious. The one I had tasted more like a flourless chocolate cake whereas this one has an almost pudding-like consistency. It’s amazing though and I would definitely recommend giving it a try! It’s rich and gooey and makes for a very impressive dessert! If you have it for a dinner party, you might want to make an extra for yourself because it will go fast!
I probably should have let the dough come together a little more in the mixer but it still worked out.
Chocolate Truffle Tart adapted from Joanne Chang’s “Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe”
INGREDIENTS for the tart shell:
1 stick (114g) unsalted butter, at room temperature
1/4 cup (50g) sugar
1/2 tsp kosher salt
1 cup (140g) unbleached all purpose flour
1 egg yolk
1/4 cup (50g) sugar
1/2 tsp kosher salt
1 cup (140g) unbleached all purpose flour
1 egg yolk
DIRECTIONS
1. In a mixer fitted with the paddle attachment, cream the butter, sugar, and salt for 2-3 minutes until pale and light. Scrape down the bowl with a rubber spatula. Add the flour and beat on low speed until the flour mixes with the butter-sugar mixture. Add the egg yolk and beat on low speed until the dough comes together.
2. Wrap the dough tightly in plastic wrap and chill for at least 1 hour. It will keep in the fridge for up to 5 days and in the freezer for 2 weeks.
3. Line a baking sheet with parchment and place a 10 inch tart ring on top (*mine was 9.5″, which was perfect). Remove the dough from the refrigerator and let sit for about 30 minutes. Using a rolling pin, flatten the dough into a disk about 1/2 inch thick. Lightly flour the work surface and sprinkle the dough with some flour. Roll into a circle about 12 inches in diameter and less than 1/4 inch thick.
4. Roll the dough circle around the pin and unroll it on top of the tart ring. Press the dough well into the bottom and sides of the ring, using scraps to patch up tears or missing bits. Trim the edge of the dough so it is even with the rim of the ring.
5. Refrigerate the tart shell for at least 30 mins. Position a rack in the center of the oven and preheat to 350F. Bake for 30-35 minutes, until golden brown. Let cool to room temperature on a wire rack.
INGREDIENTS for the chocolate tart:
8oz (228g) bittersweet chocolate, at least 70%, finely chopped
3/4 cup (180g) heavy cream
1/2 cup (120g) milk
2 egg yolks
2 tbsp (28g) unsalted butter, at room temperature
1/4 tsp kosher salt
Pate Sucree 10-inch tart shell
1/4 cup (30g) dutch-processed cocoa
3/4 cup (180g) heavy cream
1/2 cup (120g) milk
2 egg yolks
2 tbsp (28g) unsalted butter, at room temperature
1/4 tsp kosher salt
Pate Sucree 10-inch tart shell
1/4 cup (30g) dutch-processed cocoa
DIRECTIONS
1. Position a rack in the center of the oven and preheat to 350F.
2. Place the chocolate in a medium heatproof bowl. In a small saucepan, combine the cream and milk and scald over medium heat (do not boil). Pour the hot cream mixture over the chocolate and let sit for about 1 minute, then whisk until the chocolate is completely melted and the mixture is smooth. Slowly whisk in the egg yolks, one at a time. Add the butter and salt and whisk until incorporated.
3. Pour the chocolate mixture into the tart shell. Bake for about 15 minutes, or until the edges start to set and the middle is still a little wiggly- like Jell-O. Let cool on a wire rack for at least 2 hours, or up to 6 hours. Dust the top of the tart with cocoa just before serving. This tart is best at room temperature the day it’s made, but it can be store in the fridge for up to 1 day.
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If you try it, let me know what you think!
xox
