Ingredients with Measurements:
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 large egg yolk
- 2-3 tablespoons ice water
- For the filling:
- 8 oz white chocolate, chopped
- 1/2 cup heavy cream
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
- Preheat the oven to 375°F.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, and salt.
- Add the chilled butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Add the egg yolk and 2 tablespoons of ice water, and mix until the dough comes together. If the dough is too dry, add another tablespoon of ice water.
- Flatten the dough into a disk and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
- Roll out the dough on a lightly floured surface to fit the tart pan. Line the pan with parchment paper and fill with pie weights or dried beans.
- Bake the crust for 15 minutes, then remove the parchment paper and weights and bake for another 10-15 minutes, or until the crust is dry and set. Let cool completely.
- To make the filling, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
- In a separate mixing bowl, whisk together the egg yolks and sugar until pale and thick.
- Slowly pour the hot cream into the egg mixture, whisking constantly.
- Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
- Remove from heat and stir in the white chocolate, butter, and vanilla extract until smooth and creamy.
- Pour the filling into the cooled crust and smooth the top with a spatula.
- Chill in the refrigerator for at least 2 hours, or until set.
- Serve chilled.
- Time:
Preparation time: 45 minutes
- Cooking time: 30-35 minutes
- Chilling time: 2 hours
5. Temperature:
- Oven temperature: 375°F
Serving size:
- Makes one 9-inch tart, serves 8-10 people
Nutritional information:
- Calories: 430
- Fat: 28g
- Saturated Fat: 17g
- Cholesterol: 135mg
- Sodium: 85mg
- Carbohydrates: 41g
- Fiber: 1g
- Sugar: 23g
- Protein: 5g
Substitutions for ingredients:
- For the crust, you can use a store-bought chocolate cookie crust instead of making your own.
- For the filling, you can use dark chocolate or milk chocolate instead of white chocolate.
Variations:
- Add a teaspoon of instant espresso powder to the filling for a mocha flavor.
- Top the tart with fresh berries or whipped cream before serving.
Tips and tricks:
- Make sure the butter for the crust is cold and cubed to ensure a flaky crust.
- Use a sharp knife to cut the tart into slices for clean edges.
- Let the tart sit at room temperature for 10-15 minutes before serving to make it easier to slice.
Storage instructions:
- Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- The tart is best served chilled, but you can let it come to room temperature before serving if desired.
Presentation ideas:
- Dust the top of the tart with cocoa powder or powdered sugar before serving.
- Arrange fresh berries or chocolate shavings on top of the tart for a decorative touch.
Garnishes:
- Fresh berries
- Whipped cream
- Chocolate shavings
- Cocoa powder
- Powdered sugar
Pairings:
- Coffee or espresso
- Red wine, such as Cabernet Sauvignon or Merlot
Suggested side dishes:
- None needed, as this is a dessert.
Troubleshooting advice:
- If the crust is too dry, add a little more ice water until it comes together.
- If the filling is too thick, add a little more cream to thin it out.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
- Chocolate tarts have been enjoyed in Europe since the 17th century, when chocolate was first introduced to the continent.
Flavor profiles:
- Rich, chocolatey crust with a creamy, sweet white chocolate filling.
Serving suggestions:
- Serve the tart as a dessert after a dinner party or special occasion.
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