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
Featured Pinch Tips Video
- 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
1Preheat oven to 400 dF.
2In a Pyrex bowl, combine the butter, oil, water, sugar and salt.
Microwave for 1 to 2 minutes, until the mixture is boiling.
3Very, 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.
4Press 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.
5Pierce 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.
6Decrease oven temperature to 350 degrees.
7In 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.
8When the chocolate has completely melted and cooled slightly, stir in the egg.
Fill the crust, and bake at 350 dF for 20 minutes.
9Cool before slicing.
Serve with a dab of freshly-whipped cream, optional.