Chocolate Tart W/Chocolate Shortbread Crust
Servings: 8
Equipment
- 8 4” tart pans
Ingredients
Crust Ingredients
- 1 3/4 cups flour
- 10 Tbs butter
- 1/2 cup confectioners sugar
- 1/3 cup Dutch Process cocoa powder
- 1/4 Tsp salt
- 1/2 Tsp vanilla extract
Filling Ingredients
- 1 cup heavy cream
- 1 1/3 cups semisweet chocolate chopped in small blender
- 1 large egg
- 1/4 cup whole milk
- 1 Tbsp unsalted butter
Instructions
Crust
- Preheat oven to 325.
- Stir and whisk flour, confectioners sugar, cocoa powder and salt in small bowl
- Melt butter in microwave then pour into dry ingredients. Mix thoroughly.
- Press dough evenly with fingers into 4” tart pans …. First around outside then bottom.
- Trim off overhang at top. Reuse trim pieces.
- Pierce bottom with fork several places.
- Place pans on baking sheet and set timer for 18 minutes.
- Check at 16 minutes. Probably needs a few more minutes. Check every minute. Best to underbake as it goes back in oven to bake filling.
- Let cool before filling.
Filling
- Reduce oven temperature to 300
- Heat cream in saucepan until just bubbling around outside
- Pour over chocolate in medium bowl
- DO NOT STIR. LET SIT FOR 2 MINUTES THEN STIR
- Whisk in butter first. Then egg then milk. Stir until fully combined.
- Pour into cooled crust.
- Place on cookie sheet and back in oven.
- Bake for 16 minutes and check. Want edges set and center to jiggle.
- Remove to wire rack.
- Top with stabilized whipped cream.