Anisette Glazed Bittersweet Chocolate Tart: Torta di Cioccolata Amara con Glasse di Anice

Name: Anisette Glazed Bittersweet Chocolate Tart: Torta di Cioccolata Amara con Glasse di Anice
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp anise liqueur, plus 2 teaspoons; 298 grams extra-bittersweet chocolate, chopped; 2 Tbsps cocoa powder; 59 milliliters confectioners sugar; 237 milliliters confectioners sugar; 2 larges eggs, plus 1 large yolk, lightly beaten; 355 milliliters all-purpose flour; 1 teaspoons ground cinnamon; 355 milliliters heavy cream; 2 Tbsps milk; 1 teaspoons fine sea salt; 9 Tbsps sweet butter, chilled and cut into 1/2-inch pieces; 4 Tbsps sweet wine, Vin Santo; 1 teaspoon aniseeds, crushed

Anisette Glazed Bittersweet Chocolate Tart: Torta di Cioccolatan Amara con Glasse di Anice requires roughly 2 hours and 5 minutes from start to finish. This recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 8g of protein, 45g of fat, and a total of 670 calories. This recipe serves 8. If you have milk, confectioners' sugar, ground cinnamon, and a few other ingredients on hand, you can make it.

Instructions

In a food processor, pulse the flour, salt, confectioners' sugar, and cinnamon 2 or 3 times.

Ingredients you will need

Powdered Sugar

Cinnamon

All Purpose Flour

Salt

Equipment you will use

Food Processor

Add the butter and pulse until it resembles coarse crumbs. With the machine running, pour the wine in all at once and process 4 to 5 seconds. Turn the mixture out onto a sheet of plastic wrap, gently pressing it all into one ball. Wrap tightly and refrigerate for 30 minutes.

Ingredients you will need

Butter

Wine

Wrap

Equipment you will use

Plastic Wrap

Roll the rested dough out between 2 sheets of plastic to 1/4-inch thickness.

Ingredients you will need

Dough

Roll

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Butter the bottom and sides of a 10-inch tart pan and line the pan with the dough. Chill it well and bake in the oven 12 minutes. Set aside to cool. Reduce heat to 375 degrees F.

Ingredients you will need

Butter

Dough

Equipment you will use

Oven

Tart Form

Frying Pan

In a saucepan over medium heat, bring the cream to a simmer.

Ingredients you will need

Cream

Equipment you will use

Sauce Pan

Remove from the flame, add the chocolate, and stir to melt.

Ingredients you will need

Chocolate

Let the mixture cool for 20 minutes.

Using a whisk, beat in the cocoa and eggs.

Ingredients you will need

Cocoa Powder

Egg

Equipment you will use

Whisk

Add the aniseeds and 1 tablespoon liqueur, whisking again.

Ingredients you will need

Liqueur

Equipment you will use

Whisk

Pour the mixture into the tart shell and bake at 375 degrees F for 15 minutes, just until the chocolate forms a shiny skin and is slightly firm but unset at the center. Cool for 15 minutes, then remove the tart from the pan to cool completely.

Ingredients you will need

Chocolate

Equipment you will use

Oven

Frying Pan

Beat the confectioners' sugar with the milk and remaining 2 teaspoons liqueur to a thin and pourable consistency.

Ingredients you will need

Powdered Sugar

Liqueur

Milk