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Title: Chocolate Tart
Categories: Check
Yield: 8 Servings
| 1 | c | Flour |
| 1/4 | c | Powdered sugar |
| 6 | tb | Chilled unsalted butter, cut |
| In pieces | ||
| 1 | tb | Chilled whipping cream |
| FILLING | ||
| 1/2 | c | Whipping cream |
| 1/4 | c | Milk |
| 10 | oz | Bittersweet or semisweet |
| Chocolate, chopped | ||
| 1 | Egg, beaten | |
Pastry: Blend flour and sugar in food processor. Add butter and pulse until mixture resembles coarse meal. Add cream; process until moist clumps form. Turn out onto floured board; gather into a ball and flatten into disk. Wrap in plastic and chill 15 minutes.
Preheat oven to 350F.
Roll out dough to an 11" circle and fit into a 9" tart pan with removable bottom. Fold edges over to make a double thick crust. Line with foil and weight with pie weights or dried beans. Bake 20 minutes; remove weight and foil, bake another 20 minutes or until golden brown. Cool on wire rack.
Filling: In heavy saucepan, bring cream and milk to a simmer. Turn heat to low and stir in chocolate until melted. Stir 1/4 cup into egg, then stir back into pan. Pour into crust, bake until set, about 15 minutes. Cool on wire rack.
Bon Appetit may 94 Shared by Carolyn Shaw 1/96
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