This warm chocolate tart by Francois Payard of Payard Patisserie and CafÃ© Daniel fame is superb. And better yet, it is really pretty simple to make. I have made this tart at least half a dozen times and it has never failed to awe dinner guests and dessert aficionados alikeâ€¦ Disarmingly simple to look at, it is liquid gold in your mouth. I normally save this tart for very special dinners and the Christmas holidays but I will occasionally whip it up for a birthday or other special occasion. I am posting it now so that you guys can try it once before the holidays then you will be well prepared to make it for the holidaysâ€¦ I kid you not, this tart beats most homemade desserts by a mile. Rooting around one of our refrigerators the other week, I came across a stash of Valrhona chocolate â€“ what to do with over 1.5 kilos of the stuff! â€“ a tart of course, then soufflÃ©s, sorbets, hmmmâ€¦
First make the tart dough or pate sucree and you will need 1 cup plus 1 tablespoon confectioners sugar, 1 and Â¾ cup of all-purpose flour, a pinch of salt, 9 tablespoons of unsalted butter, softened (buy the best you can afford, watery butters are not appreciated) and one large egg (extra large in the Philippines, please). Sift together sugar, flour and salt. Put butter in food processor and zap for 15 seconds. Add flour and zap until just mixed and a mass of dough forms. Do not over mix. Divide dough into two, form into discs and wrap in plastic wrap and refrigerate for at least 2 hours and up to 1 day. Dough may be frozen for up to a month. Defrost dough for 15 minutes and roll out on floured surface. I cheat and do this over wax paper as it is hard to do this in a tropical country with high humidity. Transfer dough, to tart pan with removable bottom. Fix tears with your fingers, perfection not necessary. Chill tart pan in fridge at least an hour and up to 1 day. In other words, you can do all of this up to two days before you bake the actual tart. Cut a piece of foil round and place at the bottom of the tart, weigh this down with coins or bakers weights and partially bake in a preheated 325 degree F oven for 15 minutes; remove foil and bake 5 more minutes. Remove and cool.
To make the tart, preheat oven to 325 degrees F. You will need 8 ounces of bittersweet chocolate, finely chopped (buy the best you can afford, it makes a notable difference), Â¾ cup heavy cream (I use whipping cream in Manila or cooking cream and it works but real heavy cream is best), Â½ cup whole milk, 1 large egg lightly beaten. Place the chopped chocolate in a medium bowl and set aside. Combine the cream and milk in a pan and bring to a boil over medium-high heat. Pour the hot cream over the chocolate then whisk until chocolate is melted and mixture is smooth. Cool for 10 minutes. Whisk the egg into the chocolate mixture, pour filling into the prebaked tart shell and stick into the oven. Bake the tart for just 8-10 minutes until the edges of the filling are set and the center still jiggles. Cool the tart for 15 minutes before serving. You can make this earlier in the day and warm in an oven before serving. It is also great at room temperature with sliced strawberries on top and a dollop of whipped cream. Can also be served warm with good vanilla ice cream. Absolutely delicious. And this recipe is absolutely totally Monsieur Payardâ€™s. Bravo!
11. Along with your answer to the first 10 clues, please put your SHOE SIZE and leave a comment in the original post on the book give-away raffle. For Example, “Geneva, 7.5” or “Bislig, 12″… Heehee. Thanks for playing along. And in case you were curious, this recipe above is absolutely, positively, one of my most favorite chocolate recipes.