Rich Chocolate Tart
Tart Crust:
2 large egg yolks
4 tablespoon heavy cream
1 cup sliced almonds, toasted
1/2 cup sugar
2 cup all purpose flour
1/2 teaspoon salt
12 tablespoons unsalted butter
First you need to roast the almonds (if they're not roasted already). Lay 1 cup of sliced almonds on a baking sheet in the oven at 300F for 10 min. Place it on the middle rack so you wouldn't have any burning. When done allow to cool.
In a small bowl, mix 2 large egg yolks with 4 tablespoons of heavy cream. Set aside.
When the almonds are cooled. Add the 1 cup roasted almonds to a food processor with 1/2 cup sugar. Processor until almonds turn into tiny chunks or finely ground.
Add 2 cups all purpose flour, 1/2 teaspoon salt into the food processor and mix.
Cut 12 tablespoons of unsalted butter into cubes and add to the food processor and mix until the mixture turns into sand like. Add the egg yolk and heavy cream mixture now and mix it well in the food processor.
Place the tart crust mixture in a bowl and cover it tightly. Place it in the fridge for 30 min. Note: you can divide the recipe in half and make it in two batches if your food processor is small.
Heat oven to 375F and place the rack in the middle. Using a tart pan ( I used a 12" tart pan) line the buttom with parchment paper cut into a circle. And butter the sides of the pan.
There's no need to roll the crust but if you want to you can. I just get the mixture in the bowl and blend it together into a ball. Then I remove pieces and press it into the tart pan and on the sides making sure it's all the same thickness. With the bottom of a measuring cup smooth the crust and press it together even more. Place in the fridge again for 20 min.
Cover it with aluminum foil and add pie weights (helps the middle from rising. If you don't have pie weights add a lot of dried beans. Ex: dried chickpeas.
Bake for 25 min. Remove foil and again for 10 min. Let it cool completely
Chocolate filling & glaze:
1 1/4 cups Heavy Cream
1/2 tsp espresso powder
1/4 tsp salt
9 oz. Baking Chocolate or Chocolate Chips (2 1/4 bars)
4 tablespoon unsalted Butter
2 eggs
After tart crust is completely cooled, check previous post. In a saucepan, add 1 1/4 cup heavy cream & heat on medium with 1/2 teaspoon instant espresso powder, 1/4 teaspoon salt and mix well. Allow to heat to boiling then turn off quickly.
Add 9 oz. Of chocolate ( the best is the @ghirardelli baking bars) into a pyrex bowl that can stand heat. Bowl hot heavy cream over it and let it sit for 3 min.
Add 4 tablespoons of unsalted butter cut into small cubes over the chocolate and heavy cream. And keep mixing with a whisk until everything is melted, smooth, and creamy.
Whisk 2 large eggs and using a strainer. Pour the mixture in the strainer above chocolate filling and mix with a fork in the strainer until the eggs are in the chocolate bowl.
Mix eggs and chocolate filling really well. Place filling in crust.
Bring oven temp to 250 F and place tart in the oven for 30 min. Remove and the filling will still be wobbly but let it cool completely. Then place in the fridge overnight or for 3 hours.
Glaze:
3 tbsp heavy cream
1 tablespoon light corn syrup
2 oz. Baking Chocolate
1 tbsp hot water
Add 3 tablespoons of heavy cream in a sauce pan on medium heat and mix with 1 tablespoon light corn syrup.
When heated, remove from heat and add 2 oz. Bittersweet Chocolate chopped finely.
Mix well and add 1 tablespoon of hot water.
Pour glaze in the middle of the chocolate tart and start moving it until it covers the whole top or spread it with a cake spatula.
Decorate a desired with almonds and shaved chocolate.
Recipe Adapted from Americas Test Kitchen
