Dark Chocolate tart with Maine sea salt
- 1 Cup Ground cookies ( class amaretti, me Irish tea biscuits)
- 5 Butter (Melted)
- 2 Tbsp Sugar - to taste depending on sweetnes of cookie used
- 1 1/2 Cups Heavy cream
- 9 oz Bittersweet chocolate (65% cocoa), well chopped or semisweet chocolate bits
- 2 Eggs
- 1 tsp Vanilla Extract
- 1/2 tsp Good sea salt, plus some for sprinkling on top
- 2 Tbsp Toasted coconut flakes, optional
1. Preheat oven to 350o
2. Crust - mix crushed cookies, melted butter, and sugar. Press crust into 9" fluted tart pan. Press crust into the bottom and up sides of the pan
3. Place tart pan on a cookie sheet and bake on the middle self for 10 min. Remove and let cool for 10 min.
4. For filling, place cream in a medium saucepan and bring to gentle simmer.
5. Place. Chocolate in a large mixing bowl. Pour the hot cream on top and stir steadily, until chocolate is completely melted and mixture is smooth.
6. In separate bowl whisk eggs, vanilla and 1/2 tea. ofthe sea salt, until frothy. Add the whisked egg mixture to the chocolate mixture (temper it). Pour filling into cooled crust and bake for 25 - 28 min. ( I found this to long). To test for doneness, gently shake the tart and if the middle wobbles a little (and still appears undercooked) but the sides seem solid, it is perfect. The tart will continue to cook when it is removed from the oven and will firm up while cooling.
7. Remove from the oven and, while tart is still warm, sprinkle with additional 1/2 tea of salt, and cocoanut flakes, if using. Very gently press into the chocolate, if salt doesn't seem to adhere. Let cool for min. 1 hr. can be placed in refrigerator for several hours or overnight. (instructor preferred overnight)