Valentines Day 2019: Soft Chocolate Tart
Valentine’s with Family
Soft Chocolate Tart
Master a perfectly silky-smooth ganache poured into a crispy tart shell. Sprinkle with flaky sea salt and serve at the family table with a sharp knife and pie server for a portion perfect for all.
Soft Chocolate Tart
Makes 8 to 10 servings
Scant 1½ cups (360 ml) heavy cream
8 ounces (225 g) 64% percent dark chocolate wafers (Michel Cluizel preferred)
½ teaspoon Maldon sea salt flakes, plus more for sprinkling
2 tablespoons organic unsalted butter, softened
1 tablespoon Frangelico hazelnut liqueur
1 batch Sweet Do(ugh), blind baked
1. Bring the heavy cream to a boil in a small saucepan.
2. Place the chocolate and salt in a medium glass bowl. Pour the heated cream over the chocolate. Place the butter on top of the mixture and allow it to sit for 2 to 3 minutes.
3. Using a spatula, stir the ganache together from the center outward for 2 minutes, until the ingredients are melted and combined.
4. Add the Frangelico to the ganache and, using an immersion blender that is completely submerged to avoid incorporating air bubbles, emulsify the mixture until the texture is homogenous, glossy, and smooth.
5. Tap the bowl of ganache on the counter to release any air bubbles and carefully pour into the Sweet Do(ugh) shell.
6. Allow the filled tart shell to sit, uncovered, to set in a cool but not ice-cold place for a day or at least 6 hours.
7. Once the tart is set, cut with a knife that has been placed in a jug of hot water, warming the metal, and then dried. Serve with a sprinkle of additional Maldon sea salt flakes
Instead of pouring the liquid ganache into the tart, you can pour the soft ganache into a container and store at room temperature or the fridge until you are ready to remelt it, pouring into the tart shell to set.
If your ganache cracks as the chocolate tightens over time, simply place the tart in a 275°F (140°C) oven for 5 minutes. The cracks will refill as the chocolate melts.
Makes enough for one 9- to 11-inch (23 to 25.5 cm) tart
11 tablespoons (160 g) organic unsalted butter, chilled and chopped into 1-inch (2.5 cm) chunks
1¾ cups (240 g) organic unbleached all-purpose flour
¼ cup + 4 teaspoons (70 g) organic granulated cane sugar
1 teaspoon lemon zest
1 large pasture-raised egg (50 g)
1 large pasture-raised egg yolk (20 g)
1. Place your stand mixer bowl and paddle attachment in the fridge to chill for 10 minutes. Place the chopped butter back in the fridge, in a separate bowl, to keep cold.
2. Remove the bowl and paddle from the fridge and attach to the mixer stand. Combine the flour, sugar, lemon zest, and chilled butter chunks in the bowl and paddle the mixture until it becomes crumbly. Add the egg and yolk and paddle until combined well.
3. Press the dough into a rectangle and wrap well with plastic wrap. Chill in the fridge for 4 hours.
4. Remove the dough from the fridge and place on a cool, parchment-lined rolling station with bench flour off to the side. Sprinkle the dough with flour on both sides. Using a rolling pin, hit the dough a few times to soften it (it will be very firm from chilling).
5. Using two sheets of parchment paper and bench flour, roll the dough into a large circle to about 13 inches (33 cm) in diameter, to fit the base and up the sides of a 10- or 11-inch (25.5 or 28 cm) or a 9-inch (23 cm) fluted tart pan.
6. Before placing the dough in the tart pan, chill the dough circle in the freezer to firm slightly, about 5 minutes.
7. Carefully place the dough in the fluted tart pan in one even sheet, pressing into the sides.
8. Place the dough back the freezer while the oven preheats to 325°F (165°C) convection, about 20 minutes.
9. Prick the bottom of the frozen shell with a fork and place in the oven to bake for 25 minutes, then turn the crust halfway around and bake for an additional 10 minutes, or until a light golden brown.
10. Allow the shell to cool before filling.
Recipe from Clean Enough: Get Back to Basics and Leave Room for Dessert © Katzie Guy-Hamilton, 2019. Photography © Brian Kennedy, 2019. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. experimentpublishing.com