Double Dark Chocolate Tart

Double Dark Chocolate Tart is a side dish that serves 6. For $1.15 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains about 9g of protein, 23g of fat, and a total of 558 calories. 367 people were impressed by this recipe. This recipe from Blogging Over Thyme requires butter, whole egg, heavy cream, and powdered sugar. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. With a spoonacular score of 48%, this dish is good. If you like this recipe, you might also like recipes such as Double Dark Chocolate Coconut Macaroon Tart (vegan, gluten-free, grain-free), Double Dark Chocolate Cookies, and Double Dark Chocolate Thumbprints.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Prepare Tart Dough:Cream the butter in a stand mixer, fitted with a  paddle attachment, for 2-3 minutes.  Add the powdered sugar and cream thoroughly.Over low speed, add the egg and salt, and continue to mix until just combined, scraping down the bowl as necessary.   Add the cocoa powder and mix until just combined.Slowly add the flour until just combined.  Remove dough to a well-floured surface and push together with hands until all ingredients are incorporated.  Flatten dough into a disc and cover with plastic wrap.  Chill for 1.5 to 2 hours.Preheat the oven to 350 degrees Fahrenheit.  Lightly grease an 8-inch tart pan (with removable bottom).Remove the dough from the fridge and allow to rest for 5 minutes.  Using a lightly floured rolling pin (starting from the center of dough to the outside), roll dough to 1/4” thickness. Throughout the process, pick up dough carefully and flip around ensuring it does not stick. **If dough cracks, gently press back together with hand and continue to roll.Using the rolling pin, pick up the dough and lay over a 8-inch (about 1 inch deep) tart pan, gently guiding it into the sides of the tart (try to avoid stretching the dough), pressing with your fingers. Make sure to press the dough tightly inside the corners and sides to shape the tart shell--if it rips slightly, press back together (it is relatively forgiving).  Trim the edges.Line the tart dough with aluminum foil (shiny side facing up), allowing it to extend past the sides at least an inch or two.  Fill with baking beans.Cover with plastic wrap and allow to chill in the fridge for an additional 10-15 minutes.  Place tart pan on baking sheet and bake at 350 degrees for 15 minutes.Carefully remove the aluminum foil and baking beans and bake for an additional 5-7 minutes, or until tart dough is completely cooked through.  Allow to cool on a rack.Prepare Filling:Reduce oven temperature to 250 degrees Fahrenheit.Place finely chopped chocolate in a bowl and set aside.  Whisk together the cream, milk, and espresso powder in a small saucepan and bring to a boil.Pour hot cream mixture over the chocolate and whisk to combine.  Quickly whisk in the egg, vanilla extract, and melted butter.Pour filling into tart pan and bake at 250 degrees for 20-25 minutes, or until small bubbles begin to develop around the edges of the tart (filling with not be completely set).Remove from the oven and allow to cool on rack and set completely (if necessary, chill slightly in the fridge).Serve at room temperature (or slightly warm).  Garnish with spun sugar or Maldon/Fleur del Sel salt.

 

Step by step:

1. Prepare Tart Dough:Cream the butter in a stand mixer, fitted with a  paddle attachment, for 2-3 minutes.  

2. Add the powdered sugar and cream thoroughly.Over low speed, add the egg and salt, and continue to mix until just combined, scraping down the bowl as necessary.  

3. Add the cocoa powder and mix until just combined.Slowly add the flour until just combined.  

4. Remove dough to a well-floured surface and push together with hands until all ingredients are incorporated.  Flatten dough into a disc and cover with plastic wrap.  Chill for 1.5 to 2 hours.Preheat the oven to 350 degrees Fahrenheit.  Lightly grease an 8-inch tart pan (with removable bottom).

5. Remove the dough from the fridge and allow to rest for 5 minutes.  Using a lightly floured rolling pin (starting from the center of dough to the outside), roll dough to 1/4” thickness. Throughout the process, pick up dough carefully and flip around ensuring it does not stick. **If dough cracks, gently press back together with hand and continue to roll.Using the rolling pin, pick up the dough and lay over a 8-inch (about 1 inch deep) tart pan, gently guiding it into the sides of the tart (try to avoid stretching the dough), pressing with your fingers. Make sure to press the dough tightly inside the corners and sides to shape the tart shell--if it rips slightly, press back together (it is relatively forgiving).  Trim the edges.Line the tart dough with aluminum foil (shiny side facing up), allowing it to extend past the sides at least an inch or two.  Fill with baking beans.Cover with plastic wrap and allow to chill in the fridge for an additional 10-15 minutes.  

6. Place tart pan on baking sheet and bake at 350 degrees for 15 minutes.Carefully remove the aluminum foil and baking beans and bake for an additional 5-7 minutes, or until tart dough is completely cooked through.  Allow to cool on a rack.Prepare Filling:Reduce oven temperature to 250 degrees Fahrenheit.

7. Place finely chopped chocolate in a bowl and set aside.  

8. Whisk together the cream, milk, and espresso powder in a small saucepan and bring to a boil.

9. Pour hot cream mixture over the chocolate and whisk to combine.  Quickly whisk in the egg, vanilla extract, and melted butter.

10. Pour filling into tart pan and bake at 250 degrees for 20-25 minutes, or until small bubbles begin to develop around the edges of the tart (filling with not be completely set).

11. Remove from the oven and allow to cool on rack and set completely (if necessary, chill slightly in the fridge).

12. Serve at room temperature (or slightly warm).  

13. Garnish with spun sugar or Maldon/Fleur del Sel salt.

Nutrition Information:

covered percent of daily need