Bittersweet Chocolate Tart

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Preparation info

  • Makes one 10- or 11 inch 25- or 28 cm ) tart, about

    10

    servings
    • Difficulty

      Easy

Appears in

The Modern Baker

The Modern Baker

By Nick Malgieri

Published 2008

  • About

Nothing could be simpler—or better—than this tart. The flavor of the filling is of course entirely dependent on the quality of the chocolate you use, so hang the budget and get the best available—you only need a single pound. We’re fortunate that chocolate is now labeled with its cocoa content—the actual percentage of ground-up roasted cocoa beans used in the mixture. For this tart, I use chocolate in the 65 to 70 percent range. More than that might be just a little too bitter.

Ingredients

  • cups heavy (whipping) cream
  • ¼ cup light corn syrup
  • 1 pound (450 grams) bittersweet (not unsweetened) chocolate, melted and cooled
  • 6 tablespoons (¾ stick) unsalted butter, softened
  • One 10- or 11-inch (25- or 28-cm) Press-In Cookie Dough crust, baked
  • 1 tablespoon chocolate shavings for finishing
  • Confectioners’ sugar for sprinkling

Method

  1. Combine the cream and corn syrup in a medium saucepan and whisk well. Place over medium heat and bring to just a slight simmer—about 140°F (60°C). Pour the cream into a bowl and let it cool to 110°F (45°C)—you’ll be able to insert a fingertip in the cream and leave it there without any burning sensation.
  2. Pour the cooled cream mixture over the chocolate and use a small whisk to mix it in, just to combine smoothly, without whisking air into the mixture.
  3. Let the ganache stand at room temperature until it is cool to the touch, about 85°F (30°C).
  4. Whisk in the butter, a couple of tablespoons at a time. The butter has to be very soft—the consistency of stiff mayonnaise—or it will form lumps.
  5. Once all the butter has been incorporated, scrape the filling into the prepared tart shell and smooth the top. Refrigerate for 1 hour to set the filling.
  6. After the filling has set, bring the tart to room temperature for 1 to 2 hours before serving. Just before serving, scatter the chocolate shavings in the center of the filling and dust them very lightly with confectioners’ sugar.

Serving

Unmold the tart and slide it onto a platter. Serve it with a few raspberries if you like, but it is best unadorned.

Storage

Keep the tart at a cool room temperature for up to half a day before serving. Wrap leftovers and keep at a cool room temperature for 24 hours.

Variations

Chocolatk Raspbkrry Tart: Defrost a 10-ounce (275-gram) package of frozen raspberries in syrup. Strain away the seeds, pressing the pulp through the strainer with a rubber spatula into a medium saucepan. Bring the purée to a boil over medium heat, reduce the heat so that the purée simmers, and let it reduce to about ½ cup. Reduce the cream in the recipe to ¼ cups and add the raspberry purée to the chocolate along with the cooled cream. Continue with the recipe at step 3.

Chocolate Passion-Fruit Tart: Replace the frozen raspberries in the variation above with 1 cup frozen or bottled passion-fruit purée and ¾ cup granulated sugar. Bring to a boil over medium heat, reduce the heat so that the purée just simmers, and let it reduce to about ½ cup. Reduce the cream in the recipe to cups and add the passion-fruit purée to the chocolate along with the cooled cream. Continue with the recipe at step 3.