- 8
Ingredients
- 1/2 cup unsalted butter, at room temp.
- 1/2 cup icing sugar, sifted
- 3 large egg yolks
- 1 cup cake & pastry flour
- 1/4 cup Dutch Process cocoa powder
- 2 tbsp cornstarch
- 1/2 tsp salt
- 1/2 cup whipping cream
- 1/4 cup unsalted butter, cut into pieces
- 8 oz bittersweet chocolate,chopped
- 1/4 cup sugar
- 1/2 cup hot, strong coffee
- 2 large eggs, at room temp.
- 1 tsp vanilla extract
Preparation
Step 1
A classic French bistro dessert, this silky tart is tasty on it’s own or served with fresh berries, orange segments, a fruit sauce or a caramel sauce.
Makes one 9-inch tart
Serves 8 to 10
¼ cup unsalted butter, cut into pieces
For the pastry, beat the butter and icing sugar until smooth, then add the egg yolks all at once and beat until well combined.
In a separate bowl, sift the flour, cocoa powder, cornstarch and salt. Add this to the butter mixture and stir until evenly combined. Shape the dough into a disc, wrap and chill until ready to use.
Preheat the oven to 350°F. Place the chilled tart shell onto a baking tray and bake it for about 18 minutes, until you see that the pastry has an even, dull finish. Allow it to cool while you prepare the filling.
For the filling, bring the cream and butter up to a simmer and pour this over the chocolate in a large bowl, letting it sit for just a few seconds. Gently stir the mixture with a spatula until the chocolate melts, then whisk in the sugar and the coffee. Lightly beat the eggs in a small dish and add this to the chocolate, along with the vanilla, whisking gently until incorporated. Pour this into the cooled tart shell and bake (still at 350°F) for 12 minutes. Allow the tart to cool to room temperature, then chill for at least two hours before serving.
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