Wednesday, June 11, 2008

Chocolate Silk Tart


1 cup unsalted butter, room temperature
1/3 cup sugar
4 egg yolk
1 2/3 cups all purpose flour
1/3 cup cocoa powder
1 tsp salt
6 oz bittersweet or semisweet chocolate, chopped
3/4 cup whipping cream
1 tsp vanilla extract
1 tbsp chambord or brandy
1 egg


Cream butter and sugar together. Stir in egg yolks, adding one at a time.

Sift together flour, cocoa and salt and add to butter mixture. Mix until dough just comes together. Shape in to a disc and chill until ready to roll. If preparing ahead of time, pull dough from fridge an hour before rolling.
Preheat oven to 180 degree.

On a lightly floured surface, roll out dough to just over 1/4-inch thickness. Line an 8-inch removable-bottom tart shell with dough, trim edges and chill for 20 minutes. Dock pastry with a fork and bake for 18-20 minutes. Allow to cool.
Reduce oven temperature to 160 degree.
Place chopped chocolate in a large bowl. Heat cream to just below a simmer and pour over chocolate. Let it sit for a minute then stir slowly. Stir in vanilla and chambord.
Whisk an egg in a small cup then stir into chocolate. Pour into chocolate shell and bake for 12 minutes. Let cool for 15 minutes, then chill for 2 hours, before slicing.
To Assemble
Slice with a hot, dry knife. For an extra kick, you can paint the top of the tart with gold dust mixed with a touch of brandy. (Gold dust can be purchased at cake supply stores.)

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