Bittersweet Chocolate Tart
Ingredients
Tart Shell
-
½ cup + 1 T
cup
unsalted butter, room temperature
-
½ cup
cup
natural cane sugar, muscovado, or brown sugar, sifted
-
¼
teaspoon
fine grain sea salt
-
1
large
egg, room temperature
-
1¾
cup
whole wheat pastry flour
Filling
-
scant 1
cup
heavy whipping cream
-
2
tablespoons
milk
-
7
ounces
70% bittersweet chocolate, chopped
-
1
large
egg, beaten
-
to taste
flaky sea salt and cocoa powder for dusting
Instructions
- Make the tart dough by creaming butter, sugar, and salt until combined, then add the egg and mix until smooth.
- Add the flour and mix until the dough comes together, then divide into two pieces, shape into disks, and chill for at least an hour.
- Preheat the oven to 350°F (180°C) and roll out one disk of dough to fit a tart pan.
- Transfer the rolled dough to the tart pan, patch any tears, and chill for another 30 minutes.
- Partially bake the tart shell by docking it with a fork, lining with parchment, and filling with weights, baking for 10 minutes, then removing weights and baking for an additional 6-8 minutes until dry.
- Make the filling by simmering cream and milk, then adding chocolate and stirring until smooth. Let cool slightly before whisking in the beaten egg.
- Pour the filling into the cooled tart shell and bake for about 15 minutes until set around the edges.
- Let the tart cool completely, dust with cocoa powder and flaky sea salt before serving.
Nutrition Facts (estimated)
Servings
8 - 10
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
3g
Sodium
50mg
Cholesterol
45mg
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