Chocolate Tart
A crispy tart shell filled with a smooth bittersweet chocolate filling; serve chilled.
Ingredients
egg yolks
2
granulated sugar
80 g
butter (melted)
90 g
salt
3 g
cake flour
120 g
heavy cream
125 g
milk
125 g
granulated sugar
45 g
bittersweet chocolate (chopped)
175 g
Instructions
1
Make the tart shell
Place the egg yolks, salt, and granulated sugar in a bowl and whisk until soft and pale. Slowly pour in the melted butter and stir until evenly combined. Sift the cake flour over the butter mixture and fold gently until smooth. The finished dough needs to rest for at least 30 minutes.
2
Bake the tart shell
Take a small piece of dough and press it into a tart mold with your thumbs, spreading it evenly and keeping the base from getting too thick, which can affect the final texture. Trim off the excess dough with a bench scraper, then prick the bottom of the shell all over with a fork. Bake in the oven at 180°C (350°F) for about 20 minutes.
3
Make the chocolate filling
Whisk the egg yolks and granulated sugar for the filling over a bain-marie until pale and fluffy, which gives the filling a finer, silkier texture. Place the heavy cream and milk in a saucepan and bring just to a simmer over low heat (you can also heat them over a bain-marie to prevent scorching). Pour the hot cream mixture into the whisked egg yolks and stir to combine, then return the mixture to the bain-marie and heat to 85°C (185°F), stirring constantly so the yolks do not scramble and form lumps.
4
Assemble and chill
Remove from the heat, add the chopped bittersweet chocolate, and stir until fully melted and smooth. Pour the warm filling into the cooled tart shells, then refrigerate until set before serving.
