• Andrew BeauChamp

Chocolate Tart


Here is another recipe from 2005, I have not made this in a long while and with no flour in the stores and plenty of prepared frozen pie shells, I think this will be on this weeks rotation.


It is pretty simple not too many ingredients and its really chocolaty.


Ingredients


1 pint of heavy cream

5 egg yolks

5oz of dark chocolate at about 70% plus a square for garnish

4 tablespoons raw sugar

1 tablespoon rice flour

1 tablespoon of whole milk or Half & Half

pinch of salt


1 frozen prepared pie shell - do not defrost you want it frozen.


Directions


Preheat oven 350 degrees


Line a baking sheet with parchment paper


Chop up the chocolate into large chunks and then place in the food processor and pulse into small bits, you can also grate the chocolate also: Set aside


In small bowl whisk together the egg yolks, rice flour, salt, and milk and set aside.


Pour cream and chocolate into the top of a double boiler (or a metal bowl the fits nicely above a saucepan), place over medium heat and whisk until the chocolate starts to melt then add the. sugar, keep whisking until chocolate is melted and sugar has dissolved. You want the mixture almost to a boil.


Remove about a 1/4 cup of the hot liquid, and whisk in slowly into the egg mixture, whisk fast so is not to scramble the eggs, once combined then pour the mixture into the chocolate-cream mixture, whisking as you add. Whisk slowly for 5 minutes, remove from heat and stir a few times as mixture starts to cool about 10 minutes.


Pour into frozen pie shell and bake for about 40 to 45 minutes until set firm. Remove and let cool about an hour then place in the fridge to chill for 3 to 4 hours or overnight.


Before serving, take the. additional square of chocolate and using a veggie peeler create curls of chocolate to garnish the tart with: I like to use white and dark chocolate.


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