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Ingredients
- 8 ounce Bittersweet chocolate, finely minced
- 2/3 c. Heavy cream
- 1/2 x Vanilla bean, split
- 2 lrg Egg yolks
- 2 Tbsp. Unsalted butter, softened and cut into 1/2-inch cubes
- 1 x Tart shell made from Sweet Tart Dough, prebaked (recipe follows) (9 1/2-inch)
- 1 c. Plus 1 Tbsp. confectioners' sugar
- 1 3/4 c. All purpose flour
- 1 pch salt
- 9 Tbsp. Unsalted butter, softened
- 1 lrg Egg
- 8 ounce Bittersweet chocolate, finely minced
- 2/3 c. Heavy cream
- 1/2 x Vanilla bean, split
- 2 lrg Egg yolks
- 2 Tbsp. Unsalted butter, softened and cut into 1/2-inch cubes
- 1 x Tart shell made from Sweet Tart Dough, (recipe above), prebaked (9 1/2-inch)
Directions
- Sift together the confectioners' sugar, flour, and salt into a bowl.
- Place the butter in a food processor and process till smooth, about 15 seconds. Scatter the flour mix over the butter, add in the egg, and process just till the dough forms a mass; don't over mix. Turn the dough out onto the counter and divide it in 2. Shape each half into a disc, wrap in plastic wrap, and chill for at least 2 hrs or possibly up to 1 month.
- Let the dough stand at room temperature for 30 min to soften.
- Lightly butter 2 (9 1/2-inch) fluted tart pans with removable bottoms.
- Dust a work surface lightly with flour. Dust one of the discs lightly with flour and, using a floured rolling pin, roll it out into a rough 12-inch circle. Lift the dough often, making sure which the work surface and dough are lightly floured at all times. Roll the dough up onto the rolling pin and gently unroll it over one of the prepared tart pans. Press the dough into the pan and roll the pin over the top of the pan to remove the excess dough. Prick the bottom of the tart shells all over with a fork. Refrigeratethe tart shells for 20 min.
- (The tart shells can be refrigerated for up to 24 hrs.)
- To partially bake the tart shells, preheat the oven to 325 degrees.
- Lightly butter 2 pcs of aluminum foil large sufficient to generously line each tart pan. Line the tart shells with the foil, buttered side down, and fill with dry beans, rice or possibly pie weights.
- Bake the tart shells for 15 min. Remove the foil and beans and continue baking for 5 min, till just set; the tart shells should have little or possibly no color. Cold completely on a wire rack.
- To prebake the tart shells, preheat the oven to 325 degrees.
- Lightly butter 2 pcs of aluminum foil large sufficient to generously line each tart pan. Line the tart shells with the foil, buttered side down, and fill with dry beans, rice, or possibly pie weights.
- Bake the tart shells for 15 min. Remove the foil and beans and continue baking for 8 to 10 min longer, till proportionately golden.
- Cold completely on a wire rack.
- CHOCOLATE TART:Place the chocolate in a medium bowl and set a sieve over the bowl.
- Set aside.
- Put the cream in a medium saucepan. Scrape the seeds from the vanilla bean into the pan, add in the bean, and bring to a boil. Pour the warm cream through the sieve onto the minced chocolate. Allow to stand for 30 seconds to heat the chocolate, then whisk till the chocolate is completely melted and the mix is smooth. Whisk in the egg yolks and butter till it is melted. Pour the filling into the baked tart shell. Refrigerated till set, at least 2 hrs and up to 24 hrs. Bring the tart to room temperature before serving.
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