Intensely Chocolate: 100 Scrumptious Recipes for True Chocolate Lovers by Carole Bloom, includes recipes like Cocoa and Chocolate Bouchons; Gianduia Brownie Cake; and Cocoa and Bittersweet Chocolate Frangipane Tart.
Makes one 9-1/2-inch round tart, 12 to 14 servings
Cocoa pastry dough holds a fragrant and tasty almond and bittersweet chocolate filling that bakes with a sprinkling of sliced almonds on top. Both the pastry dough and the filling can be made a few days in advance, then assembled and baked the day you want to serve the tart.
Special equipment: 9-1/2-inch round fluted-edge removable-bottom tart pan
For the pastry dough, briefly pulse together the flour, cocoa powder, superfine sugar, and salt in the work bowl of a food processor fitted with a steel blade. Cut the chilled butter into small pieces and add. Pulse until the butter is cut into very tiny pieces, about 30 seconds. The texture will be sandy with very tiny lumps.
In a small bowl or liquid measuring cup, beat the egg and chocolate extract together. With the food processor running, pour this mixture through the feed tube. Process until the dough wraps itself around the blade, about 1 minute. Shape the dough into a flat disk and wrap tightly in a double layer of plastic wrap. Chill in the refrigerator until firm before using, about 2 hours.
Center a rack in the oven and preheat the oven to 375 degrees F. On a smooth, flat surface, roll out the pastry dough between sheets of lightly floured waxed or parchment paper to a large rectangle 1/4 inch thick. Peel off the top piece of paper, brush off any excess flour, and gently roll the pastry dough around the rolling pin. Place the tart pan directly under the rolling pin and carefully unroll the dough into the pan. Gently lift up the edges and fit the pastry dough against the bottom and sides of the tart pan, pushing it lightly into the fluted edges. Trim off any excess pastry dough at the top edge of the pan and patch any places that have holes or tears. Place the pan on a baking sheet and chill for 15 minutes.
For the filling, melt the bittersweet chocolate in the top of a double boiler over hot water, stirring frequently with a rubber spatula to ensure even melting. Or melt the chocolate in a microwave-safe bowl on low power in 30-second bursts, stirring after each burst. Remove the top pan of the double boiler, if using, and wipe the bottom and sides very dry.
Place the almonds and granulated sugar in the work bowl of a food processor fitted with a steel blade. Pulse until the almonds are finely ground, about 1 minute. In a small bowl beat together the egg and vanilla and almond extracts And add this mixture through the feed tube while the food processor is running.
Cut the butter into small pieces and add to the mixture. Pulse several times to blend. Add the flour and pulse until the mixture is smooth, about 15 seconds. Add the melted chocolate to the mixture and pulse to blend thoroughly.
Transfer the filling to the tart shell and spread it out evenly. Sprinkle the topping of sliced almonds evenly over the tart. Bake the tart for 25 minutes, until the filling is puffed and set.
Remove the pan from the oven and transfer the tart pan to a cooling rack to cool completely.
To remove the sides of the tart pan, place the pan on the top of an upside-down small bowl. Gently manipulate the edges of the pan so it falls away. Carefully lift up the tart by the bottom of the pan and place it on a serving plate. Serve the tart at room temperature.
Store the tart on a baking sheet tightly wrapped in aluminum foil at room temperature up to 3 days.
The pastry dough can be made up to 4 days in advance and kept tightly wrapped in the refrigerator. To freeze up to 3 months, place it in a plastic freezer bag. Use a large piece of masking tape and an indelible marker to label and date the contents. If frozen, thaw overnight in the refrigerator and bring to room temperature before using.
The frangipane filling can be made up to 4 days in advance and kept in a tightly sealed container in the refrigerator. To freeze up to 3 months, place the container in a plastic freezer bag. Use a large piece of masking tape and an indelible marker to label and date the contents. If frozen, thaw overnight in the refrigerator and bring to room temperature before using.
Replace the almonds with toasted and skinned hazelnuts, or toasted pecans, macadamia nuts, or walnuts.
Serve slices of the tart with Bittersweet Chocolate Ice Cream (page 184 of the book) or Cocoa and Bittersweet Chocolate Sorbet (page 193).
This page created June 2011
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