Chocolate Tart with Rum Glaze

Name: Chocolate Tart with Rum Glaze
Prep time: 5 h 15 min
Cook time: 5 h 15 min
Total time: 5 h 15 min
Yield: 10
Cuisine: Global
Ingredients: 79 milliliters confectioners sugar; 118 milliliters confectioners sugar; 1 Tbsp dark rum, Kahlua or espresso; 3 larges egg yolks; 296 milliliters all-purpose flour, plus more for dusting; 3 Tbsps granulated sugar; 237 milliliters half-and-half; 1 teaspoons salt; 1 pinch Pinch of salt; 227 grams semisweet chocolate, finely chopped; 1 Tbsp unsalted butter, melted; 2 Tbsps unsalted butter; 6 Tbsps cold unsalted butter, cut into small pieces; 1 teaspoon vanilla extract

Chocolate Tart with Rum Glaze might be just the dessert you are searching for. One portion of this dish contains around 5g of protein, 23g of fat, and If you have flour, half-and-half, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 5 hours and 15 minutes.

Instructions

Make the crust: Pulse the flour, confectioners' sugar and salt in a food processor until combined.

Ingredients you will need

Powdered Sugar

Crust

All Purpose Flour

Salt

Equipment you will use

Food Processor

Add the butter and pulse until it is in pea-size pieces.

Ingredients you will need

Butter

Drizzle in 2 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)

Ingredients you will need

Dough

Water

Wrap

Equipment you will use

Plastic Wrap

Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch tart pan with a removable bottom; fold in the overhanging dough and press against the side of the pan. Chill at least 30 minutes.

Ingredients you will need

Dough

Roll

Equipment you will use

Tart Form

Frying Pan

Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans.

Ingredients you will need

Dried Beans

Crust

Equipment you will use

Aluminum Foil

Oven

Bake until golden around the edge, about 20 minutes.

Equipment you will use

Oven

Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes.

Ingredients you will need

Crust

Equipment you will use

Aluminum Foil

Transfer to a rack and let cool completely.

Put the chocolate in a medium bowl; set aside. Bring the half-and-half to a bare simmer in a small saucepan over medium heat (do not boil).

Ingredients you will need

Chocolate

Equipment you will use

Sauce Pan

Bowl

Whisk the egg yolks, granulated sugar, vanilla and salt in a separate medium bowl. Gradually whisk the hot half-and-half into the egg mixture, then pour the mixture into the saucepan. Reduce the heat to medium low and cook, stirring, until thick, about 1 minute.

Ingredients you will need

Granulated Sugar