Bittersweet-Chocolate Tart

Name: Bittersweet-Chocolate Tart
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 1
Cuisine: Global
Ingredients: 3 Tbsps almond flour, see Note; 340 grams bittersweet chocolate; 118 milliliters confectioners sugar; 1 large egg; 1 large egg yolk; 237 milliliters all-purpose flour; 1 teaspoon unflavored powdered gelatin; 79 milliliters heavy cream; 177 milliliters heavy cream; 57 grams milk chocolate; 1 teaspoons salt; 59 milliliters sugar; 1 serving Sweetened whipped cream; 1 stick unsalted butter, softened; 3 Tbsps unsweetened cocoa powder; 118 milliliters whole milk; 2 Tbsps whole milk

Bittersweet-Chocolate Tart might be just the dessert you are searching for. This recipe covers 72% of your daily requirements of vitamins and minerals. One serving contains 5331 calories, 75g of protein, and 372g of fat. This recipe serves 1. Head to the store and pick up almond flour, heavy cream, powdered gelatin, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 5 hours.

Instructions

In the bowl of a standing electric mixer fitted with the paddle, blend 1 cup of all-purpose flour with the butter, sugar, cocoa, almond flour and salt at medium speed.

Ingredients you will need

All Purpose Flour

Almond Flour

Butter

Cocoa Powder

Sugar

Salt

Equipment you will use

Hand Mixer

Bowl

Mix in the egg just until a soft dough forms. Scrape the dough onto a large sheet of plastic wrap and lay another large sheet of plastic wrap on top.

Ingredients you will need

Dough

Wrap

Egg

Equipment you will use

Plastic Wrap

Roll out the dough between the plastic wrap to a 12-inch round.

Ingredients you will need

Dough

Roll

Wrap

Equipment you will use

Plastic Wrap

Transfer the round to a baking sheet and freeze until firm, 10 minutes. Preheat the oven to 32

Equipment you will use

Baking Sheet

Oven

Peel off the top sheet of plastic and invert the dough onto a 10-inch fluted tart pan with a removable bottom.

Ingredients you will need

Dough

Equipment you will use

Tart Form

Remove the remaining sheet of plastic and gently press the dough into the pan. Trim the dough flush with the rim. Freeze until firm, 10 minutes.

Ingredients you will need

Dough

Equipment you will use

Frying Pan

Line the tart shell with parchment paper and fill with pie weights or beans.

Ingredients you will need

Beans

Equipment you will use

Baking Paper

Bake in the center of the oven for 30 minutes, until the tart shell is nearly cooked through.

Equipment you will use

Oven

Remove the parchment and weights and bake until the shell is cooked through, about 20 minutes longer.

Equipment you will use

Oven

Transfer to a rack and let cool. Lower the oven temperature to 25

Equipment you will use

Oven

In a medium saucepan, combine the cream and milk and bring to a boil.

Ingredients you will need

Cream

Milk

Equipment you will use

Sauce Pan

Remove from the heat.

Add the chocolate and let stand until melted, 5 minutes.

Ingredients you will need

Chocolate

Whisk until smooth. In a small bowl, whisk the egg with the egg yolk, then whisk in 1/2 cup of the chocolate cream. Thoroughly whisk this custard into the chocolate cream in the saucepan.

Ingredients you will need

Chocolate

Egg Yolk

Custard

Cream

Egg

Equipment you will use

Sauce Pan

Whisk

Bowl

Pour the filling into the tart shell and bake until set around the rim but still slightly jiggly in the center, 30 minutes.

Equipment you will use

Oven

Let the tart cool on a rack for 10 minutes, then refrigerate until chilled, 2 hours.

In a small bowl, sprinkle the gelatin over the milk and let stand 5 minutes. In a small saucepan, whisk the cream, sugar and cocoa over moderate heat until the sugar is dissolved, 2 minutes.

Ingredients you will need

Gelatin