1 kg, SELECTED VARIETIES
Method for the Base
Preheat the oven to 180°C.
In a mixer or food processor, mix the butter and powdered sugar until creamed. Add the egg yolk and vanilla extract. Combine flour and cocoa powder in a separate bowl and add to butter mixture. If necessary, add enough of the cold water or milk to bind the dough.
Allow dough to rest in refrigerator minimum of 1 hour.
Roll out the dough 1/8 inch (3 mm) thick and place in greased 8-inch (20 cm) springform or tart pan with removable bottom (only 1/2 way up springform). If using a tart form, let the dough fall over the edges of the form and roll over it with a rolling pin to crimp the dough to the tart form. Prick the bottom of the dough with a fork and bake blind. To bake blind, line the inside of the pastry with parchment paper and fill the form with uncooked rice or beans. You can also purchase ceramic or metal weights at fine kitchen stores. This will prevent the sides from collapsing and give the tart its shape. It will also prevent undercooked pastry on the bottom of the finished tart.
Bake for 10-15 minutes.
Remove the weights. They can be reused for baking, but the beans and rice can no longer be eaten.
Continue baking an additional 10 minutes.
Remove the pastry from the oven, set aside and begin preparing the filling.
Method for the Filling
Melt the chopped chocolate click How to Temper Chocolate http://www.lindt.com/ca/swf/eng/connaisseurs/recettes/comment-temperer-le-chocolat/, remove from heat and set aside.
In a separate bowl, whip the eggs, egg yolks, and sugar until doubled in volume.
Melt the butter.
Add the chocolate to the egg mixture, and fold in carefully.
Add the melted butter, gradually pouring it down the side of the mixing bowl.
Pour the filling into the pre-baked pastry and even out the surface with the metal spatula or back of a spoon. Bake at 180°C for 35-40 minutes.
Cool the tart in the form. Best served at room temperature.
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