Chocolate Tarte Parisian...I love this
Straws Kitchen(*o *)
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 Tbspunsalted butter
1 Tbspvegetable oil
1 Tbspsugar (or splenda)
1/8 tspsea salt
1 1/2 cflour
7 ozgood-quality bittersweet (or semisweet) chocolate broken into small pieces or chopped
2/3 cheavy cream
1egg, lightly beaten
How to Make Chocolate Tarte Parisian...I love this
- Preheat oven to 400 dF.
- In a Pyrex bowl, combine the butter, oil, water, sugar and salt.
Microwave for 1 to 2 minutes, until the mixture is boiling.
- 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.
- 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.
- 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.
- Decrease oven temperature to 350 degrees.
- 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.
- When the chocolate has completely melted and cooled slightly, stir in the egg.
Fill the crust, and bake at 350 dF for 20 minutes.
- Cool before slicing.
Serve with a dab of freshly-whipped cream, optional.