Mocha Tart

By stancec44

This Provence-inspired Chocolate Tart recipe is a preview from chef Laurent Gras's multiple IACP award-winning cookbook, My Provence.

Ingredients

• 6 tablespoons (90 g) unsalted butter, cut into cubes, at room temperature
• 1 3/4 cups (200 g) all-purpose flour
• 1/2 cup (55 g) confectioner’s sugar
• Pinch of salt
• 3 egg yolks
• For the Filling
• 1 2/3 cups (400 g) heavy cream
• 13 ounces (360 g) top-quality, bittersweet chocolate, with a minimum of 70% cocoa, such as Guanaja from Valrhona, chopped
• 2 eggs, at room temperature
• 1 cup (200 ml) whole milk, at room temperature
• 1/3 cup (70 ml) espresso coffee

Details

Servings 6
Adapted from altaeditions.com

Preparation

Step 1

For the Dough

In a medium bowl, make a well with the flour. In the center of the well, place the sugar, salt, egg yolks, and butter. Using a fork, mix these ingredients together and incorporate the flour to form a soft dough. Do not overwork the dough. Wrap in plastic wrap and refrigerate for 2 hours. On a floured work surface, roll out the dough to a manageable thickness, less than ¼-inch (0.5 cm). If you find the dough difficult to work with, you can sandwich it between two large floured pieces of plastic wrap and roll it out between them. Using the rolling pin, transfer the dough to a 9-inch (22 cm) tart pan. Press the dough into the edges of the pan and trim any excess dough with a paring knife. Refrigerate the crust for 30 minutes before baking.

Preheat the oven to 350°F (180ºC). Place a piece of aluminum foil over the dough and fill with rice or dry beans to weigh it down. Bake for 15 minutes. Remove from the oven and remove the aluminum foil. Cool.

For the Filling

Preheat the oven to 325°F (160ºC).
In a small, stainless steel saucepan, bring the cream to a boil. Remove from the heat and add the chocolate. Let sit for 5 minutes in a warm place, and then mix using a rubber spatula until the chocolate has completely melted.

In a small mixing bowl, beat together the eggs, milk, and coffee. Pour this mixture into the melted chocolate and stir to combine. Pass through a fine mesh strainer into the cooled tart shell. Bake for 20 minutes, then turn off the oven, open the door lightly, and leave the tart inside the oven for another 5 minutes. Remove from the oven to a wire rack and leave it to cool to room temperature. Remove the tart from the mold and transfer to a serving platter.