Chocolate
Tart
Introduction
This rich chocolate tart is an extremely easy to make and
tastes heavenly. Do give it a try to find out for yourself.
Preparation Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Serving: 12 person
Ingredients
- 1 sheet frozen puff pastry, thawed but still cold
(follow package directions)
- 8 ounces semisweet chocolate, cut in small dice
- 1 cup raspberries
- 2 large egg yolks (if using raw eggs is a concern for
you, substitute the yolks of 2 pasteurized eggs)
- 1 cup heavy cream
Instructions
- Adjust oven rack to lower-middle
position and heat oven to 425 degrees. Unfold pastry on a
lightly floured work surface and roll it into a 12-inch
square. Fit into a 9-by-1-inch round tart pan, making sure
the pastry is not stretched. Trim excess pastry from pan by
pressing around the perimeter with the tip of your thumb.
Prick pastry all over with a fork.
- Spray the bottom side of a 9-inch
Pyrex-type pie plate with vegetable cooking spray, then
place it in the tart pan to keep the pastry from puffing
excessively. Bake until crisp and golden brown, 20 to 22
minutes. Remove pie plate and let tart shell cool to room
temperature.
- Meanwhile, microwave cream and
chocolate in a 1-quart Pyrex-type measuring cup on high
power until cream is hot enough to melt chocolate, about 3
minutes. (Or heat cream and chocolate together in a double
boiler.) Whisk until smooth. In a small bowl, whisk egg
yolks. Slowly whisk a cup or so of the chocolate mixture
into the yolks (this keeps them from curdling). Whisk this
chocolate-egg mixture back into the remaining chocolate and
stir until completely blended.
- Pour chocolate filling into tart
shell. Cool until filling has set. (Can be covered loosely
and refrigerated overnight. Bring to room temperature
before serving.) Serve with whipped cream and optional
raspberries.
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