Labadie Recipe Database

Name Bittersweet Chocolate Tart Number of People 8 List of Ingredients Crust: 1/2 cup melted butter 1/4 cup sugar 1 tsp. vanilla pinch salt 1 cup flour Filling: 7 oz. bittersweet chocolate, chopped 1 cup half-and-half 2 T sugar 1 egg Description In a medium bowl, stir together butter, sugar, vanilla and salt. Stir in flour. Press mixture evenly into a 9-inch fluted tart pan with a removable bottom. Place the pan on a baking sheet. Bake in a 400 degree oven for 14 to 16 minutes or until golden brown, covering edges with foil, if needed, to prevent over-browning. Transfer to a cooling rack while still on the baking sheet. Leave oven on. While the crust bakes, chop chocolate and set aside. Heat half-and-half and sugar in a medium saucepan over medium-low heat, stirring occasionally. Simmer for 3 minutes, stirring constantly. Remove from heat. Add chocolate, stir until mixture is smooth and flossy. Ina medium bowl, whisk egg until foamy. Whisk 2 T of warm chocolate mixture into the egg. Drizzling slowly, whisk in remaining chocolate mixture. Pour filling immediately into the warm crust. Return baking sheet with tart to the oven, then turn the oven off. Let the tart sit in the hot oven until filling sets around edges but center 4 inches jiggle when gently shaken, 12 to 13 minutes. Transfer to a wire rack. Cool completely, about one hour before removing from the pan to slice. If desired, serve with sweetened whipped cream or fruit, such as berries. Time 30 minutes plus cooling Difficulty (1-5) 2 Notes To make ahead, refrigerate after cooling and bring tart to room temperature to serve. Won't be as shiny but will taste just as good. Recommended you use 60 to 70% cacao chocolate. I used Ghiardelli bittersweet chocolate chips. Image