Chocolate is usually one of the last types of dessert that I order or bake. I reach for the blueberry filled crumbles, chocolate chip cookies or plain jane treats like shortbread.
That being said, these simple chocolate tarts are killer.
Philip created these with inspiration from his stacks of cookbooks and added his own touches, including a sprinkle of sea salt on top.
The tart dough:
All purpose flour 2cup + 3tbsp
Kosher salt 3tsp
Cold unsalted butter 8oz cut into ¼ in cubes
Ice water 1/4cup
Combine 1 cup of flour and the salt. Add flour and salt mixture into the bowl of a stand mixer. Mix with paddle attachment for approx. while adding the butter in 4 additions. Stir until well combined, approx. 1 minute. Add the remaining flour and mix until just combined and scrape the sides of the bowl. Add ice water and mix just until the dough comes together. There should be no visible pieces of butter left. Flatten the dough and cover with plastic wrap. Let the dough chill for at least 2 hours.
Unwrap the dough a place between 2 sheets of parchment paper. Using a rolling pin pound the top of the dough to get the rolling process started. Roll the dough out to approximately 1/8 inch thick and cut for the desired tart mold (can us a muffin pan). Place tart dough into desired mold. Use parchment paper or a coffee filter to cover the tart dough once in the mold. Fill the coffee filter/parchment with raw rice. This will keep the dough from rising while the tart bakes.
Bake at 350 for approximately 20 minutes until the shells are golden. Remove from oven and allow to cool slightly. Remove from mold and reserve.
55-65% cocoa dark chocolate 8oz
Heavy cream 8oz
Cold butter 1tsp
Place chocolate in a hear resistant mixing bowl. Heat cream in medium sauce pan over high heat. Once the cream bowls poor over chocolate and mix until completely melted. Add cold butter and stir.
While the gnache is still warm poor into tart shells. Finish with a pinch of fluer de see on top!
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