Chantilly Chocolate Tart
Photo: Molly Whitcomb
Ingredients
crust:
1 cup flour
1/4 teaspoon salt
6 tablespoons butter
1 1/2 tablespoons shortening
2 tablespoons iced water
Filling:
50 grams of bittersweet chocolate (this is not an exact science, a little more or a little less is okay)
2/3 cup sugar
3 tablespoons cornflour
1/2 teaspoon vanilla
Topping:
1 cup whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla
Preparation
1
The Crust:
3
Cut in the butter and shortening until it looks like coarse cornmeal,
4
5
If using the food processor, dump the mixture into a bowl.
6
Smush the dough to for a solid mass.
7
Form into a ball, wrap in plastic wrap, flatten to a disc, and chill in refrigerator for 15 minutes or so.
8
Preheat oven to 375 degrees.
10
Tuck in the extra bits, leaving a bit sticking up above the dish, and crimp.
11
The reason for leaving the dough a bit above the dish is because when you blind bake the shell it will shrink a bit.
13
Let cool.
14
The Filling:
15
16
Chop up the chocolate and add to pan.
17
19
21
Instead of vanilla one could stir in a bit of brandy or cointreau or ......
22
23
To serve:
24
Whip up 1 cup whipping cream and 1 Tbls sugar until a lovely stiffness, but not butter.
Tools
.
About
This is a really yummy tart, and when I make it everyone eats it right up and I hardly get any. I think I should also make a little one and hide it, just for myself.
Yield:
8
Added:
Friday, July 8, 2011 - 8:53am