Bittersweet Chocolate Tart

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I think a rule of thumb when it comes to being a great hostess is always having something delicious on hand for unexpected visitors. Whether you have some good cheese and crackers, assorted olives, or even something sweet, you will be sure to impress your guests! I recently got the gorgeous Sweet Paris cookbook and came across this chocolate tart. The description reads, “I frequently make this sumptuous chocolate tart as my ‘wow’ factor dinner-party dessert. It’s relatively easy and nearly always elicits the desired amount of ‘oohs’ and ‘aahs’ from my guests.” This description had me sold. Let’s face it, we all love a little positive feedback, especially when the recipe is easy! This tart is undoubtedly beautiful, yet somehow tastes even better. The easy process was fun and I think it is something gorgeous to have on hand! I can imagine putting it on my counter on a fun cake platter, serving it to my friends, a little decadence is so fun and goes a long way! This will quickly be a new regular in my rotation of desserts!

You will need:

7 oz bittersweet chocolate

1 cup of heavy cream

1 teaspoon vanilla

1/2 cup sugar

1 oz butter

For the Crust:

Recipe found here, instead of 1 tablespoon of sugar use 3!  You can also use a Pillsbury pre-made crust found in the butter section!

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Butter your tart pan with a removable bottom. DSC_0129

Form your crust into the tart pan and poke holes with a fork. DSC_0130

Once your crust is done refrigerate for 1-2 hours. If you don’t have patience or time (me) freeze for 1 hour. This will prevent the crust from bubbling up and shrinking in the oven! DSC_0133

When your crust is done cooling you will start making the ganache. Have all of your ingredients ready to go! This is referred to as mise en place. DSC_0134

Start by adding your heavy cream to a sauce pan . Add the sugar and bring to a boil for about 30 seconds, stirring gently to dissolve the sugar. DSC_0136

Add 1 teaspoon of vanilla.DSC_0138

Slowly add the chocolate and let melt for about one minute. Then slowly start to whisk to achieve a smooth texture.DSC_0140

Add 1 oz of butter, whisking continuously until the chocolate mixture is smooth, set aside. Preheat the oven to 350˚DSC_0143

Fill the bottom of the crust with parchment paper and add pie weights or uncooked beans. Cook with this for 1o minutes. After 10 minutes remove the beans and parchment paper and cook for an additional 10 minutes or until golden brown.DSC_0144

Put the crust in fridge or freezer to let cool. Meanwhile make some chocolate curls using a vegetable peeler and a unsweetened chocolate! DSC_0148

Once the crust is cooled add the ganache! DSC_0149

Place ganache in freezer until chilled, about an hour or two,DSC_0168

Finally top with some berries and chocolate curls, you will soon be experiencing heaven!

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4 thoughts on “Bittersweet Chocolate Tart

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