Tarte Au Chocolat - Le Florence Restaurant, Reims, France

swissms's Note:

Decadently fudgy tart. Published in Bon Appetit, May 1994. Would also be good with espresso powder or coffee liqueur added to the filling.

• Total Time: 1 hrs 25 mins
• Prep Time: 30 mins
• Cook Time: 55 mins

Ingredients:

Serves: 8

Yield: 1.0 tart

Tart Pastry

• 1 cup all-purpose flour
• ¼ cup powdered sugar
• 6 tablespoons chilled unsalted butter , cut into pieces
• 1 tablespoon chilled whipping cream

Filling

• ½ cup whipping cream
• ¼ cup milk
• 10 ounces bittersweet chocolate (not unsweetened) or 10 ounces semisweet chocolate , chopped
• 1 egg

Directions:

1. Pastry:.
2. Blend flour and sugar in food processor. Add butter and using on/off turns, cut in until mixture resembles coarse meal. Add cream; process until moist clumps form. Turn out dough onto work surface. Gather into ball; flatten into disk. Wrap in plastic and refrigerate 15 minutes.
3. Preheat oven to 350ºF. Roll out dough on lightly floured surface to 11-inch round. Transfer to 9-inch diameter tart pan with removable bottom. Press gently into place. Fold edges over to form double thick sides. (Can be prepared 1 day ahead. Cover and chill.).
4. Line crust with aluminum foil. Fill with dried beans or pie weights. Bake 20 minutes. Remove beans and foil. Bake crust until golden brown, about 20 minutes. Transfer to rack and cool. Maintain oven temperature.
5. Bring whipping cream and milk to simmer in heavy medium saucepan. Reduce heat to low, add chocolate and stir until melted and smooth. Beat egg to blend in medium bowl. Gradually whisk 1/4 of hot chocolate mixture into egg. Whisk in remaining chocolate mixture. Pour filling into baked crust. Bake until set, about 15 minutes. Transfer to rack and cool.