This recipe originates from the book, Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang. With my first glance at this recipe, I knew that this chocolate tart will be delicious. To modify this chocolate tart into a lighter version, I've taken the risk of not adding the egg yolks into the chocolate filling and was surprised that the tart can set well even only 3 hours after baking.
Here's recipe the book, Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang (with my modification in blue)
For a 10 inch tart shell (Pâte Sucrée):
1 stick (114g) unsalted butter, at room temperature
1/4 cup (50g) sugar
1/2 tsp kosher salt
1 cup (140 g) unbleached all purpose flour
1 egg yolk
In a stand mixer fitted with the paddle attachment, cream the butter, sugar, and salt on medium speed for 2-3 min or until pale and light. Scrape down the bowl with a rubber spatula. Add the flour and beat on low speed for about 30 sec until the flour mixes with the butter-sugar mixture. Add the egg yolk and beat on low speed until the dough comes together.
Wrap the dough tightly in plastic wrap and refrigerate for about 1 hr.
Line a baking sheet with parchment and place a 10 inch tart ring on top. Remove the dough from the refrigerator and let soften at room temperature for about 30 min. Using a rolling pin, bang and flatten the dough into a disk about 1/2 inch thick. Flour the work surface and sprinkle the dough with a little flour. Roll into a circle about 12 inches in diameter and less than 1/4 inch thick.
Roll the dough circle around the pin and then unfurl it on top of the tart ring. Press the dough well into the bottom and sides of the ring, and use any scraps or odd pieces to patch up any tears or missing bits. Trim the edge of the dough so it is even with the rim of the ring.
Refrigerate the tart shell for at least 30 min. Position a rack in the center of the oven and preheat oven to 350°F. Bake for 30-35 min, or until golden brown. Let cool to room temperature on a wire rack.
For the chocolate truffle filling:
8oz (228g) bittersweet chocolate, at least 70%, finely chopped
3/4 cup (180g) heavy cream (replace with 35% fat pouring cream)
1/2 cup (120g) milk
2 egg yolks (I didn't add this)
2 tbsp (28g) unsalted butter, at room temperature
1/4 tsp kosher salt
Pate Sucree 10-inch tart shell
1/4 cup (30g) Dutch-processed cocoa, for dusting
(I didn't do this assuming that the extra Dutch cocoa powder will make the tart too bitter for my son to eat.)
Position a rack in the center of the oven and preheat to 350°F.
Place the chocolate in a medium heatproof bowl. In a small saucepan, combine the cream and milk and scald over medium-high heat (Do not boil). Pour the hot cream mixture over the chocolate and let sit for about 1 min, then whisk until the chocolate is completely melted and the mixture is smooth. Slowly whisk in the egg yolks (I skip this step), one at a time. Add the butter and salt and whisk until the butter is thoroughly incorporated.
Pour the chocolate truffle mixture into the tart shell. Bake for about 15 min, or until the edges start to set and the middle is still a little jiggly like Jell-O. Let cool on a wire rack for at least 2 hrs, or up to 6 hrs. Dust the top of the tart with cocoa just before serving.
The tart can be stored in an airtight container in the refrigerator for up to 1 day. Remove the tart from the frige 5-6 hrs before serving so it comes fully to room temperature, then dust with cocoa powder just before serving.
Note: Using 45% of this recipe (without adding any egg yolks in the chocolate filling), I've made two 11cm round tarts. I bake the tart shells at 160°C fan forced for 20 min and bake the chocolate filling at 160°C fan forced for another 10 min.
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