Bittersweet Chocolate Tart


Press-In Cookie Dough (Makes one 10” tart crust)

1 ¼ sticks unsalted butter, softened

1/3 c sugar

1 tsp. vanilla

1 large egg yolk

1 1/3c all-purpose flour

*One 10 inch tart pan with removable bottom

Chocolate Tart Filling

1 ¾ c heavy whipping cream

¼ c light corn syrup

1 pound bittersweet chocolate

¾ stick of butter, softened

One 10 inch cookie crust (recipe above)

1 Tbsp. chocolate shavings for finishing

Powdered sugar for sprinkling


Combine the butter, sugar, and vanilla in the bowl of an electric mixer. Beat with the paddle on medium speed until whitened, about 5 minutes. Beating the butter and sugar aerates the mixture, and the air helps the dough bake to a light texture. Add the egg yolk and continue beating until it is absorbed and the mixture is smooth. Use a large rubber spatula to incorporate the flour. Scrape the dough from the bowl onto a floured work surface and shape into a rough cylinder. Cover with plastic wrap and chill for about 30 minutes. To press the dough into the pan, cut off about 1/3 dough and reserve it. Using the floured palm of your hand press the larger piece of dough to cover the bottom of the pan. . Divide the dough into 3 pieces and roll each into a cylinder about 10 inches long. Arrange the three cylinders against the inside of the pan, slightly overlapping where they meet, to form the rim of the tart. Using floured fingertips, press the dough against the side of the pan, making sure it is well joined to the dough on the bottom. Make sure the dough is an even thickness all the way around. Make sure the top edge of the crust is straight and even. Cover the pan with plastic wrap and refrigerate the formed crust for at least 1 hour. About 20 minutes before baking preheat the oven at 350 degrees. Use a fork to pierce the chilled crust at one inch intervals to keep it from puffing up and distorting while it’s baking. Bake the tart shell until if’s evenly golden, 20-25 minutes. Check occasionally after it has been baking for about 5 minutes. If larger bubbles appear on the bottom of the crust, slide out the pan on the oven rack and quickly pierce the bubbles with a fork to flatten them. Cool tart crust completely. After it has cooled, cover loosely with plastic wrap until you are ready to fill it.

Chocolate Tart Filling

Combine the cream and corn syrup in a medium saucepan and whisk well. Place over medium heat and bring to just a slight simmer- about 140 degrees. Cool the mixture just slightly to 110 degrees. (You’ll be able to insert a fingertip in the cream and leave it there without any burning sensation). Pour the cooled cream mixture over the chocolate and use a small whisk to mix it in, just to combine smoothly, without whisking air into the mixture. Let the ganache stand at room temperature until it is cool to the touch, about 85 degrees. Whisk in the butter, a couple of tablespoons at a time. He butter has to be very soft (the consistency of stiff mayonnaise), or it will form lumps. Once all the butter has been incorporated, scrape the filling into the prepared tart shell and smooth the top. Refrigerate for 1 hour to set the filling. After the filling has set, bring the tart to room temperature for 1-2 hours before serving. Unmold the tart and slide it onto a platter. Just before serving, scatter the chocolate shavings in the center of the filling and dust them very lightly with powdered sugar. Keep the tart at a cool room temperature for up to half a day before serving. Wrap leftovers and keep at a cool room temperature for 24 hours. Enjoy!
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