Warm Chocolate Tart
Makes 6 to 8 servings
I have made this amazing tart in every restaurant where I've worked and it never fails to sell out. It is very simple to make. The filling is like a ganache, but the egg adds some air. The rich chocolate creaminess of the tart, the chewiness of the dough, and then the temperature and flavor jolt of vanilla ice cream against the warm tart explain why this is so popular. You can serve it warm or cold, but I recommend warm-make it up to a day ahead of time, then just warm it up again in a low oven.
8 ounces (227 grams) bittersweet chocolate, finely chopped
3/4 cup (174 grams) heavy cream
1/2 cup (121 grams) whole milk
1 large egg, lightly beaten
One 9 1/2 inch tart shell made from Sweet Tart Dough, prebaked
1. Preheat the oven to 325 degrees F.
2. Place the chopped chocolate in a medium bowl and set aside.
3. Combine the cream and milk in a medium saucepan, and bring to a boil over medium-high heat. Pour the hot cream mixture over the chocolate. Allow to stand for 30 seconds to melt the chocolate, then whisk until the chocolate is completely melted and the mixture is smooth. Allow to cool for 10 minutes.
4. Whisk the egg into the chocolate mixture. Pour the filling into the prebaked tart shell.
5. Bake the tart for 8 to 10 minutes, until the edges of the filling are set; the center will still be soft. Cool the tart on a wire rack for 10 minutes and serve warm.
Simply Sensational Desserts
140 Classics for the Home Baker
By François Payard
Broadway Books, September 1999
Hardcover, $35.00, 256 pages
Reprinted by permission.
Created 1999. Modified August 2007