Thursday, September 15, 2011

Easy Chocolate Tart

Food for thought: “Don't you quit. You keep walking, you keep trying, there is help and happiness ahead. Some blessings come soon. Some come late. Some don't come until heaven. But for those who embrace the gospel of Jesus Christ, they come. It will be alright in the end. Trust God and believe in Good Things to Come.”― Jeffrey R. HollandSometimes we all need a little reminder . . . and a little chocolate in our lives doesn't hurt either . . . This tart is VERY rich! Add a little cinnamon or cayenne if you for an additional POP!
Easy Chocolate Tart
Recipe by: Emily

Crust:2 cups Flour
1/4 cup Powder Sugar
1/4 teaspoon salt
3/4 cup Butter, cold and cut into pieces
1 large Egg, separated
2-3 Tbsp Cold Water

Filling:1 cup heavy cream
1/2 cup milk
1 bag Semisweet Chocolate Chips
1/4 cup Sugar
1/4 tsp Salt
2 Eggs, at room temperature
1 tsp Vanilla Extract

For the crust:1.Make the pastry by combining the flour, powder sugar, and salt in a food processor. Add the butter and mix until the dough resembles small peas. Whisk the egg yolk and 2 tablespoons cold water together in a bowl, add to the flour mixture. Mix just until the dough begins to form a ball. Add more ice water, 1 tablespoon at a time if needed. Wrap the dough in plastic and refrigerate for at least 30 minutes.

2. Lightly flour work surface and roll out dough into a 12-inch circle, about 1/4-inch thick. Place the dough in a tart pan. Press the dough into the pan so it fits tightly without stretching the dough. Press the edges into the sides of the pan. Trim any excess hanging dough with a knife. Refrigerate the tart crust for 20 minutes before baking.

Preheat the oven to 350 degrees F.

3. Place the tart pan on a cookie sheet. Prick the dough with a fork to prevent the dough from forming air bubbles while baking. Line the tart with buttered aluminum foil and top with rice or beans to weight the dough down flat. Bake for 30 minutes. Remove rice or beans and foil from the tart and continue baking for 7-8 minutes until lightly golden but not brown. Allow tart crust to cool and lower the oven temperature to 325 degrees F.

For the Filling:1. Heat the heavy cream and milk in a pot over medium-low heat until it just begins to simmer around the edges. Remove liquid from the heat and add the chocolate chips; stir until melted and smooth. Add the sugar and salt and whisk together. Beat the eggs in a small bowl then add them to the chocolate mixture, stir until completely mixed. Pour the filling into the cooled tart shell and bake at 325 degrees for 15 to 20 minutes until the filling is set. Cool completely before cutting. Enjoy!

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