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Ingredients
- 1 c. unsalted butter, room temperature
- 1/3 c. sugar
- 4 x egg yolk
- 1 2/3 c. all purpose flour
- 1/3 c. cocoa pwdr
- 1 tsp salt Filling
- 6 ounce bittersweet or possibly semisweet chocolate, minced
- 3/4 c. whipping cream
- 1 tsp vanilla extract
- 1 Tbsp. chambord or possibly brandy
- 1 x egg
Directions
- Cream butter and sugar together. Stir in egg yolks, adding one at a time.
- Sift together flour, cocoa and salt and add in to butter mix. Mix till dough just comes together. Shape in to a disc and refrigeratetill ready to roll. If preparing ahead of time, pull dough from fridge an hour before rolling.
- Preheat oven to 350 F.On a lightly floured surface, roll out dough to just over 1/4-inch thickness. Line an 8-inch removable-bottom tart shell with dough, trim edges and refrigeratefor 20 min. Dock pastry with a fork and bake for 18-20 min. Allow to cold.
- Filling:Reduce oven temperature to 325 F.Place minced chocolate in a large bowl. Heat cream to just below a simmer and pour over chocolate. Let it sit for a minute then stir slowly. Stir in vanilla and chambord.
- Whisk an egg in a small c. then stir into chocolate. Pour into chocolate shell and bake for 12 min. Let cold for 15 min, then refrigeratefor 2 hrs, before slicing.
- To Assemble:Slice with a warm, dry knife.
- For an extra kick, you can paint the top of the tart with gold dust mixed with a touch of brandy.
- (Gold dust can be purchased at cake supply stores.)
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