Chocolate Tart

Chocolate Tart

raw material

6 servings

crispy skin

• 1 ⅔ cup all-purpose flour (210 g)
• ½ cup powdered sugar (55 g)
• ½ teaspoon kosher salt
• 1 ¼ sticks unsalted butter, diced and refrigerated
• 1 large egg yolk
• ½ teaspoon vanilla extract
• 1 teaspoon water, ice cold

filling

• 9 ounces high-quality bittersweet chocolate (255 g)
• 1 ¼ cup heavy cream (300 g)
• ¼ teaspoon kosher salt
• 2 large eggs
• 1 teaspoon vanilla extract

mirror glaze

• 1.5 gelatin sheets
• 1 cup ice water (240ml)
• ¼ cup granulated sugar (50 g)
• 2 tablespoons water, room temperature
• 3 tablespoons unsweetened natural cocoa powder
• 3 tablespoons heavy cream
• flaky sea salt, for sprinkling
• whipped cream, for serving

special equipment

• 1 pie pan, 9 inches
• Pie weight, dried beans, or uncooked rice

Nutritional Information

View information

• Calories 607
• Fat 41g
• Carbohydrates 61g
• Fiber 4g
• Sugar 36g
• Protein 11g

An estimate based on a serving size.

Prepare

1. Make the crust: In a food processor, combine the flour, powdered sugar, salt, and pulse. Add the butter, a few cubes at a time, beating until broken into pea-sized pieces.
2. In a small bowl, whisk together egg yolks, vanilla, and water. Slowly pour the egg yolk mixture into the food processor and beat until the dough starts to come together but is not completely combined, 2-3 minutes.
3. Turn the dough out onto a sheet of plastic wrap and wrap tightly to form a 1-inch thick disc. Refrigerate for at least 1 hour and up to 2 days.
4. Remove the dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly for easy rolling.
5. Place the dough pan between two sheets of parchment paper. Use a rolling pin to roll out into an 11-inch circle, about 1/8-inch thick, starting at the center and rolling away from you, rotating the dough 90° every few rolls to ensure an even thickness. If the edges of the dough crack, use a rolling pin to bring them back together. If the dough is too soft, refrigerate for a few minutes to re-set.
6. Carefully roll the dough onto a rolling pin, then spread out on a 9-inch pie pan, pressing lightly on the bottom and sides. Roll a rolling pin over the pan so that the edges of the crust are flush with the pan. Use excess dough to patch any holes around the edges. Poke holes all over the crust with a fork. Freeze for about 20 minutes until the dough is firm.
7. Place a grill in the middle. Preheat oven to 425°F (220°C).
8. Roll up a piece of parchment paper in your hands, then unwrap and press onto the crust, covering the edges to keep them from burning. Fill the center of the crust with pie weight and spread evenly to cover the entire surface.
9. Bake the crust for 15 minutes, until partially baked and the parchment is no longer sticking to the dough. Carefully remove the parchment paper and pie weights. Reduce oven temperature to 350°F (180°C) and continue to bake for 15 minutes, until bottom of crust begins to brown. Carefully transfer the tart pan to a wire rack and cool for 30 minutes.
10. Reduce oven temperature to 300°F (150°C).
11. To make the filling: Chop the chocolate.
12. In a medium saucepan, combine heavy cream and salt. Heat over medium-low heat until simmering on the sides of the pot, about 5 minutes. Remove the pot from the heat, add the chopped chocolate, and stir to combine. Cover for 5 minutes, then remove the lid and stir until the chocolate is melted and smooth.
13. In a medium bowl, whisk together eggs and vanilla. Slowly pour a little of the chocolate mixture into the egg mixture, whisking constantly, to temper, then pour in the remaining chocolate mixture and whisk to combine.
14. Strain the filling through a fine mesh sieve into a measuring cup with a spout, then pour into the cooled tart shell and spread evenly with a spatula.
15. Bake the pie for 25-30 minutes, until the filling is set and the surface is smooth.
16. Carefully remove the pie from the oven, then transfer to the grill to cool for at least 45 minutes.
17. Make the mirror glaze: In a small bowl, soak the gelatin sheets in ice water to bloom, about 5 minutes.
18. In a small saucepan, combine sugar and room temperature water and bring to a boil over medium-low heat. Once the sugar has dissolved, remove the pan from the heat and sift in the cocoa powder. Stir to combine.
19. In another small pot, heat the cream over medium-low heat until it starts to simmer. Slowly pour the hot cream into the cocoa mixture, stirring gently to combine. Be careful not to get any air in.
20. After the gelatin has softened, remove the sheets from the cold water and wring out the excess water. Add the gelatin sheets to the cocoa and cream mixture and stir until completely dissolved.
21. Let the glaze cool until it is between 90–110°F (32–43°C) or warm to the touch but no longer.
22. Strain the glaze through a fine mesh sieve into a measuring cup with a spout. Pour the glaze over the pie and use a spatula to cover evenly. Refrigerate the tart for about 1 hour to allow the mirror glaze to set.
23. Sprinkle the pie generously with flaky sea salt, then slice and serve with a dollop of whipped cream.
24. enjoy!
25. Recipe: Mimo Ahmed

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