Chocolate Tarte Parisian...I love this

Straws Kitchen

By
@CinCooks

It's Chocolate, what's not to love!!!

Note from the Chef:
Chocolate on Chocolate on Chocolate...is Julia Child’s description of her famous
Queen of Sheba cake; it always cheers me up to think about it. Sometimes it is
nice to just indulge and not think about healthy eating. This month’s recipes
are all over-the-top … so you need read no further if you are looking for a
reasonable chocolate dessert. On the other hand, if you are looking for a
delectable tidbit to enhance a romantic context, these recipes are perfect. In
each case, a little goes a long way and will surely please any chocolate lover.
I learned this recipe in a cooking class in Paris a few years ago. The
crust is a press-in crust, so even those of you who are piecrust phobic can make
it; there’s no rolling to do. I prefer bittersweet chocolate, but it works with
semisweet as well. A word of warning: it is very rich — a very small slice will
do.

SOURCE: Paule Caillat, Promenades Gourmandes; Paris, France


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Rating:

Comments:

Serves:

8 to 10

Ingredients

CRUST:

6 Tbsp
unsalted butter
1 Tbsp
vegetable oil
3 Tbsp
water
1 Tbsp
sugar (or splenda)
1/8 tsp
sea salt
1 1/2 c
flour

FILLING:

7 oz
good-quality bittersweet (or semisweet) chocolate broken into small pieces or chopped
2/3 c
heavy cream
1/4 c
milk
1
egg, lightly beaten

Directions Step-By-Step

1
Preheat oven to 400 dF.
Crust:
2
In a Pyrex bowl, combine the butter, oil, water, sugar and salt.
Microwave for 1 to 2 minutes, until the mixture is boiling.
3
Very, very carefully remove bowl from the microwave, add 1 cup flour quickly and stir until it forms a ball.
Keep adding remaining flour, one spoonful at a time until the dough pulls off the sides of the bowl.
4
Press the dough into a 9-inch tart pan with a removable bottom.
You want a thinner bottom crust and thicker sides.
Press the sides all the way to the rim of the pan as the crust tends to drop a bit as it bakes.
5
Pierce the bottom with a fork.
Bake at 400 dF for 10-to-5 minutes, until crust is light brown and shows fine cracks.
Remove carefully from oven.
6
Decrease oven temperature to 350 degrees.
Filling:
7
In a medium saucepan, heat the cream and milk together until just steaming.
When hot, remove from the heat, add the chocolate and stir until smooth and shiny.
8
When the chocolate has completely melted and cooled slightly, stir in the egg.
Fill the crust, and bake at 350 dF for 20 minutes.
9
Cool before slicing.
Serve with a dab of freshly-whipped cream, optional.

About this Recipe

Course/Dish: Pies, Chocolate