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½ cup unsalted butter, melted
¼ cups sugar
1 tsp. vanilla paste
1/8 tsp. salt
1 cup flour
1 cup half and half
2 Tbsp. sugar
7 ounces bittersweet chocolate
1 egg, lightly beaten
Fresh Berries and whip cream for garnish
Preheat oven at 400.
Place the melted butter, sugar, vanilla and salt in a bowl. Mix in flour until well blended.
Press the dough into a 9-10 - inch fluted tart pan with a removable bottom.
Make certain that you press dough evenly and up the sides of the pan. Place the tart pans on a baking sheet lined with parchment, and bake for 20 minutes or until golden.
In a saucepan bring the half and half to a simmer and add the sugar, stirring for 3 minutes. Remove the mixture from the heat and add the chopped chocolate and stir until all the chocolate is melted. In a separate, medium bowl, whisk the egg until foamy and slowly add small amounts (2 Tbsp. at a time) of the warm chocolate mixture to the egg mixture. Make sure the chocolate is not to warm. When all the chocolate is melted, incorporated and smooth it is ready for the tart
Pour the chocolate liquid into the tarts (don’t fill to0 full or the tart will not come out of the pan clean) and return to the oven, and then turn the oven off.
Let the tart sit in the oven for 13 – 20 minutes as chocolate cooks.
The filling will start to set around the edges but still jiggle in the center.
Set the baking sheet on a cooling rack until ready to serve.
Remove the tart from the pan and garnish with whip cream, roasted nuts and or fresh berries.
Recipe Submitted by Savory Spoon Cooking School
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