Chocolate Cream Tart

INGREDIENTS

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 egg yolk
  • 2 tablespoons cold water

For the Chocolate Cream Filling

  • 1 1/2 cups heavy cream
  • 8 ounces dark chocolate, finely chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
PREPARATION METHOD

In a large mixing bowl, combine the flour, sugar, and salt. Add the cubed butter and rub it into the flour mixture with your fingertips until it resembles coarse crumbs.

In a small bowl, mix the egg yolk with cold water. Gradually add this mixture to the flour mixture until the dough comes together.

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Preheat your oven to 375°F (190°C).

On a lightly floured surface, roll out the chilled dough into a circle slightly larger than your tart pan. Carefully transfer the dough to the tart pan, pressing it into the bottom and up the sides. Trim any excess dough.

Line the tart crust with parchment paper and fill it with pie weights or dried beans. Blind bake the crust for about 15-20 minutes, or until the edges are lightly golden brown.

Remove the weights and parchment paper and bake for an additional 5-10 minutes until the bottom is cooked through. Allow the crust to cool completely.

In a saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from heat and add the chopped dark chocolate and butter.

Let it sit for a minute, then stir until smooth and well combined. Stir in the vanilla extract. Allow the chocolate mixture to cool slightly.

Pour the chocolate cream filling into the cooled tart crust, spreading it out evenly with a spatula. Smooth the top. Place the tart in the refrigerator to set for at least 2 hours, or until the chocolate cream filling is firm.

Before serving, garnish the tart with fresh berries if desired and a dusting of confectioners’ sugar. Slice and serve chilled. Enjoy!