Ingredients with Measurements:
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tablespoons ice water
- For the filling:
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- For the ganache:
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
Special equipment needed:
- 9-inch tart pan with removable bottom
- Electric mixer
- Double boiler or heatproof bowl set over a pot of simmering water
- Piping bag (optional)
Step-by-step instructions:
- Preheat the oven to 350°F.
- In a large bowl, whisk together the flour, cocoa powder, sugar, and salt.
- Add the butter and use a pastry cutter or your fingers to cut it into the dry ingredients until the mixture resembles coarse sand.
- Add the egg yolk and ice water and mix until the dough comes together.
- Press the dough into the bottom and up the sides of the tart pan.
- Bake for 15-20 minutes, or until the crust is set.
- In a medium bowl, beat the cream cheese and sugar until smooth.
- Add the egg and vanilla extract and beat until well combined.
- Pour the cream cheese mixture into the crust and smooth the top.
- Bake for 20-25 minutes, or until the filling is set.
- In a double boiler or heatproof bowl set over a pot of simmering water, heat the heavy cream until it just begins to simmer.
- Remove from heat and add the chopped chocolate. Stir until the chocolate is melted and the mixture is smooth.
- Pour the ganache over the cream cheese filling and spread it evenly.
- Chill the tart in the refrigerator for at least 2 hours, or until the ganache is set.
- If desired, pipe whipped cream or decorate with chocolate shavings before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 45 minutes
5. Temperature:
- Oven temperature: 350°F
Serving size:
- 8 servings
Nutritional information:
- Calories: 530
- Fat: 36g
- Saturated Fat: 22g
- Cholesterol: 125mg
- Sodium: 220mg
- Carbohydrates: 49g
- Fiber: 3g
- Sugar: 29g
- Protein: 7g
Substitutions for ingredients:
- For a gluten-free crust, use a gluten-free all-purpose flour blend.
- For a lighter filling, use reduced-fat cream cheese.
- For a sweeter filling, add more sugar to taste.
- For a different flavor, add 1 teaspoon of espresso powder to the filling.
Variations:
- Top the tart with fresh berries or sliced fruit.
- Use white chocolate or milk chocolate for the ganache instead of semisweet chocolate.
- Add chopped nuts or toasted coconut to the crust for extra texture.
Tips and tricks:
- Make sure the butter is cold when making the crust to ensure a flaky texture.
- Chill the crust before baking to prevent shrinking.
- Use a toothpick to test the doneness of the filling. It should come out clean when inserted into the center.
- Let the tart cool completely before adding the ganache to prevent it from melting.
Storage instructions:
- Store the tart in the refrigerator for up to 3 days.
Reheating instructions:
- Serve the tart cold or at room temperature.
Presentation ideas:
- Serve the tart on a decorative platter or cake stand.
- Dust the top with cocoa powder or powdered sugar before serving.
Garnishes:
- Whipped cream
- Chocolate shavings
- Fresh berries or fruit
Pairings:
- Coffee
- Red wine
Suggested side dishes:
- None needed
Troubleshooting advice:
- If the crust is too crumbly, add more ice water a tablespoon at a time until it comes together.
- If the filling cracks, it may have been overcooked. Reduce the baking time next time.
Food safety advice:
- Make sure to use pasteurized eggs in the filling to prevent the risk of salmonella.
Food history:
- Chocolate tarts have been enjoyed for centuries, with variations appearing in different cultures around the world.
Flavor profiles:
- Rich, chocolatey, tangy, creamy
Serving suggestions:
- Serve the tart as a dessert after a dinner party or special occasion.
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