with all of the wonderful recipes available at our fingertips, i sometimes find it difficult to decide what it is that i want to bake. and really, who could blame me? there seems to be an infinite amount of ways to turn butter, sugar, and flour into something magical. however this weekend, a promising tart recipe caught my eye, and just as soon as i finished reading it, i knew i had to make it.
so i baked my first tart. a deep chocolate tart, with a chocolate chip crust. the filling had all the flavor and decadence of a chocolate sauce, with an added richness and texture from the eggs. and to anyone who’s read “the help” – don’t worry, it’s nothing like minnie’s chocolate pie! forgive me, but i just couldn’t resist that one.
all references to wonderful books aside, making this chocolate tart brought me great joy, and sharing it with my beloved taste-tester made it even sweeter. he preferred the crust, while i preferred the filling. it worked out well for both of us!
chocolate tart with chocolate chip crust
from “chicken and egg” by janice cole
- 1/2 cup (1 stick) unsalted butter, softened
- 1/3 cup sugar
- 1/4 tsp salt
- 1 egg yolk
- 1 1/3 cups all-purpose flour
- 1/4 mini chocolate chips
- 8 ounces semisweet chocolate, chopped
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter, cut up
- 2 eggs plus 1 egg yolk
- 1/4 cup sugar
- 1/8 tsp salt
to make the crust:
- preheat oven to 375°F. generously coat an 8-inch tart pan with a removable bottom with nonstick cooking spray. using an electric mixer, beat the butter with the sugar and salt in a large bowl at medium speed until blended. beat in the egg yolk until smooth. with the mixer on low, slowly beat in the flour until just combined. stir in the mini chocolate chips.
- with lightly floured fingers, press the dough into the bottom and up the sides of the tart pan to form the crust. bake the crust for 15 to 20 minutes, or until golden brown. let sit on a cooling rack until the filling is ready.
to make the filling:
- while the crust is baking, put the chocolate in a heatproof bowl with the cream and butter. place the bowl over a pot of simmering water and let sit, stirring occasionally, until the chocolate is melted and smooth. remove the bowl from the pot and cool slightly.
- beat the eggs and egg yolk in a large bowl with an electric mixer at medium speed until blended. pour in the sugar and salt and beat for 2 to 3 minutes, or until light and flufy. pour in the chocolate mixture and beat on low speed until just blended. pour into the baked crust.
- bake the tart for 15 to 20 minutes or until the filling is set and does not jiggle when the pan is tapped. cool in the pan on a wire rack for 10 minutes. remove the sides of the pan. cool completely before serving. serve with whipped cream, if desired.