Chocolate Tarte Parisian...I love this
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
SOURCE: Paule Caillat, Promenades Gourmandes; Paris, France
- 6 Tbsp
- unsalted butter
- 1 Tbsp
- vegetable oil
- 3 Tbsp
- 1 Tbsp
- sugar (or splenda)
- 1/8 tsp
- sea salt
- 1 1/2 c
- 7 oz
- good-quality bittersweet (or semisweet) chocolate broken into small pieces or chopped
- 2/3 c
- heavy cream
- 1/4 c
- egg, lightly beaten
Microwave for 1 to 2 minutes, until the mixture is boiling.
Keep adding remaining flour, one spoonful at a time until the dough pulls off the sides of the bowl.
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.
Bake at 400 dF for 10-to-5 minutes, until crust is light brown and shows fine cracks.
Remove carefully from oven.
When hot, remove from the heat, add the chocolate and stir until smooth and shiny.
Fill the crust, and bake at 350 dF for 20 minutes.
Serve with a dab of freshly-whipped cream, optional.