Bittersweet Chocolate Tart

Adapted by
November 2011
Yield: 1, 10-inch tart


Flaky Tart Dough
260 grams all-purpose flour
¾ teaspoon salt
2 teaspoons sugar
150 grams cold, unsalted butter, cut into small pieces
90 grams cold water
Tart Filling
1 cup heavy whipping cream
¼ cup granulated sugar
225 grams bittersweet chocolate
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
To Assemble and Serve
Crème Chantilly or whipped crème fraîche


For the Flaky Tart Dough:
Pulse the flour, salt, sugar, and butter in a food processor until the butter forms pea-sized pieces. Chill in the freezer. Drizzle the water over dry mixture and mix until just incorporated. Chill in refrigerator until ready to roll. Roll out one, 10-inch tart shell and bake until golden.

For the Tart Filling:
Bring the cream and the sugar to a boil over high heat. Chop the chocolate with a sharp knife or in a food processor. Pour the cream over the chocolate and let it sit for about 3 minutes. Stir the mixture until smooth. Separately, whisk together the egg, egg yolk, and vanilla, then stir into the chocolate mixture until thoroughly combined.

For the Bittersweet Chocolate Tart:
Preheat the oven to 375°F. Pour the Pie Filling into the prepared 10-inch tart shell, and bake for 15 to 20 minutes, until the filling has risen and appears set, yet is still wiggly, like gelatin when gently shaken. Cool the tart for at least 30 minutes before eating.

To Assemble and Serve:
Serve the Bittersweet Chocolate Tart with crème Chantilly or whipped crème fraîche.