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Bittersweet Chocolate Tart with Chocolate Crust Recipe

Servings: 12

This rich, chocolaty tart is delicious with whipped cream and fresh raspberries.

Chocolate Crust:

  • 1/2 cup cocoa
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 tsp. salt
  • 8 oz. (2 sticks) butter, room temperature
  • 1 Tbsp. heavy cream
  • 1 egg
  • 1 tsp. vanilla extract

Tart Filling:

  • 5 oz butter
  • 5 oz bittersweet chocolate
  • 4 large eggs
  • 1 cup granulated sugar
  • 6 Tbsp. all-purpose flour

Preparation:

  1. Preheat oven to 375° F.
  2. Place cocoa, flour, sugar, salt, and butter in a mixing bowl and beat on low speed until it looks like coarse crumbs.
  3. Place the egg, heavy cream, and vanilla in a separate bowl and whisk until just blended.
  4. Add the wet mixture to the dry mixture and mix just until combined (this should take about 30 seconds).
  5. Remove the dough and place on a clean, lightly floured surface and knead until it comes together in a ball.
  6. Flatten the ball into a large disk, about 1" thick, wrap in plastic wrap, and place in refrigerator and chill for at least two hours.
  7. When dough has chilled, remove from the refrigerator and bring to room temperature for about 10 minutes.
  8. Sprinkle the work surface with flour and roll the dough out into a circle that will drape on an 11-inch tart pan with about an inch hanging over.
  9. Press the dough into the bottom and sides of the pan, if it crumbles just press the pieces back together.
  10. Line the tart shell with parchment paper and top with dry beans or pie weights.
  11. Bake the dough for 10 minutes and then remove the beans or weights and parchment paper from the pan and return the pan to the oven.
  12. Bake shell for an additional 5 minutes.
  13. Remove pan from oven and allow to cool completely before filling.
  14. To make filling, place the chocolate and the butter in a medium sized bowl.
  15. Place bowl over a pot of gently simmering water and let chocolate and butter completely melt, stirring occasionally.
  16. Remove bowl from the heat and let cool slightly.
  17. Place the eggs and sugar in a mixing bowl and beat with a whip on medium-high speed until pale yellow and thick, about 3-4 minutes.
  18. Fold the cooled chocolate and the flour into the egg mixture and pour it into the prepared tart shell.
  19. Bake for about 18-20 minutes until the batter sets.
  20. Allow to cool completely before cutting.

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