Bittersweet Chocolate Tart
A rich and silky bittersweet chocolate tart made with high-cocoa chocolate—simple to prepare, yet exceptionally flavorful.
Ingredients
heavy whipping cream
1½ cups
light corn syrup
¼ cup
bittersweet chocolate (not unsweetened, melted and cooled)
1 pound (450 g)
unsalted butter (softened)
6 tbsp (¾ stick)
Press-In Cookie Dough crust (10- or 11-inch (25- or 28-cm), baked)
1
chocolate shavings (for finishing)
1 tbsp
Confectioners' sugar (for sprinkling)
Instructions
1
Step 1
Combine the heavy cream and corn syrup in a medium saucepan and stir to mix. Heat over medium heat until just steaming — about 140°F (60°C). Pour the cream into a bowl and cool to 110°F (45°C) — at this point, your finger inserted into the cream should feel no burning sensation.
2
Step 2
Pour the cooled cream mixture over the chocolate and stir with a small whisk, mixing just until smooth. Do not whip air into the mixture.
3
Step 3
Let the ganache stand at room temperature until it feels cool to the touch, about 85°F (30°C).
4
Step 4
Add the butter in batches, a few tablespoons at a time, whisking until smooth. The butter must be very soft — with the texture of thick mayonnaise — otherwise it will lump.
5
Step 5
Once all the butter is incorporated, scrape the filling into the prepared tart shell and smooth the surface. Refrigerate for 1 hour to let the filling set.
6
Step 6
Once the filling is set, let the tart stand at room temperature for 1 to 2 hours before serving. Just before serving, sprinkle the chocolate shavings in the center of the filling and dust lightly with confectioners' sugar.
