Hot Chocolate Tart
Serves: 4
Magnus Pfeffer
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
43
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Flour3 cup
Cocoa Powder1 cup
Sugar310 g
Butter1 tbsp
Cream1 tbsp
Vanilla Extract160 g
Unsalted Butter3
Eggs1.5 cups
Powdered SugarDirections:
1
For the Chocolate Sable: This sable crust recipe will provide you with more than enough dough than you need for the Hot Chocolate Tart
2
You can either cut the recipe in half or make the full amount and freeze the remaining dough for up to two months
3
In a mixer with the paddle attachment on low, mix together the flour, cocoa powder, sugar, and butter, blending until sandy
4
In a separate bowl whisk together the yolks, cream, and vanilla extract
5
Add to the dry ingredients and mix until dough just comes together
6
Make into disks, wrap, and chill for two hours
7
Preheat oven to 375 degrees F
8
Roll out in small batches, as it gets soft fast
9
With a large round cutter, cut out disks and keep them chilled while you roll and cut the rest of the dough
10
Line 4-inch tart rings with the disks and chill
11
Line the rings with plastic wrap (that's right!) and fill with rice, then gather the plastic wrap up to contain the rice
12
Bake for 14 minutes, then remove the rice packets and bake 2 more minutes to crisp
13
Let cool slightly while you make the filling
14
To make the filling: Melt the chocolate and butter over simmering water
15
Meanwhile, whisk together the eggs and yolks
16
Whisk in the powdered sugar to the egg mixture until most of the lumps are gone
17
Whisk in the melted chocolate mixture, and lastly, the flour
18
Pour filling into tart shells and bake for 8 minutes
19
The center should still shimmy and be loose and melted
20
Serve immediately sprinkled with powdered sugar and cocoa powder and ice cream or whipped cream