So I froze the remaining half of the Chocolate Pate Sablee dough I made for my Blood Orange-Blueberry Tian a couple of weeks ago and decided it was time to put it to use, don’t know why I even bothered putting it the freezer.
The first thing than came to mind was a chocolate tart. I decided to go with a mouthwatering recipe from Desserts by the Yard by Sherry Yard.
Did you know that Sherry stopped by and donated as well as purchased quite a few goodies for the LA Food Bloggers Bake Sale last weekend!
It was unfortunate that I didn’t get to meet her that day, she stopped by early in the morning and I was scheduled to help out later in the day.
Did you see it, did you see it… My brown business card is sticking out of her box filled with goodies? Rachael also told me she wanted to know if I was there because she was impressed with my macarons. Sigh…
This calls for a chocolate fix.
- ½ chocolate pate sable recipe, refrigerated for at least 4 hours, or overnight
- 8 ounces bittersweet chocolate
- 8 ounces (2-sticks) unsalted butter, cut into 1-inch pieces
- 6 large eggs, at room temperature
- ¾ cups granulated sugar
- ¼ cup all-purpose flour
- ¾ cup bittersweet chocolate chips
- ¾ cup heavy cream
- whipped cream, optional topping
- bittersweet chocolate chips, optional topping
- Preheat oven to 350 degrees F. and lightly spray your tart pans with cooking spray.
- On a lightly floured/cocoa powdered work surface. Roll the dough out to ¼ inch thickness and line the pans with the dough. Prick the bottom of the pastry shell a few times with a fork. Line the shell with parchment paper and fill with dried beans, un-cooked rice, or pie weights and gently press against the shell to ensure all corners are filled and bake for 15 minutes. Carefully remove the weights and transfer them to a heat proof container.
- Gently pull the parchment paper off the tarts and bake for another 10 minutes, or until the pastry shows no sign of moisture; it will be a dull dark brown. If the parchment paper sticks, return the covered pastry shell to the oven for another 3 minutes or until to you can easily pull the liner off. Remove from oven and allow to cool on a rack.
- Using the double broiler method melt the chocolate and butter. Once melted turn the burner off and leave the bowl over the pan so that the mixture remains hot.
- In the bowl of a stand mixer fitted with a whisk attachment, or in a large bowl with a hand mixer, combine the eggs and sugar and beat on medium speed until just lemony yellow and doubled in volume, about 3 minutes.
- Whisk the flour into the chocolate mixture. Turn the mixer to low speed and add the hot chocolate mixture to the eggs all at once. Scrape down the bowl and continue to mix for 30 seconds, until well combined. Fill the cooled tart shells all the way to the top.
- Bake for 12 to 15 minutes for 4″ tarts, or up to 20 minutes for a 9″ tart shell. Until the cake is just set and slightly oozing in the center. Remove from the oven and allow to cool for 10 minutes.
- Melt bittersweet chocolate chips and heavy cream in the microwave in 30 second intervals at 50% power, and with a spatula spread over chilled tarts. Top with whipped cream and/or chocolate chips.