This tart was a big hit chez Shafroth and I can safely say, it is also good the next day. The crust is simple to make as is the filling. It hits the spot after dinner and will satisfy any chocolate craving.
Freshly whipped cream is an excellent accompaniment as is a nice cup of expresso. You can refrigerate this overnight for a very truffle-like texture, but it is also good an hour or so out of the oven.
Tart Dough for a 9 inch tart pan with removable bottom
2/3 cup confectioners sugar, sifted
1 cup flour
pinch salt
5 Tbsp. butter, at room temperature
2 egg yolks
Place the sugar, salt and flour in the bowl of food processor. Add the butter in bits. Add the yolks and pulse together to form a small disk. Remove from bowl and wrap in plastic. Refrigerate for a couple of hours.
Roll out the tart dough and place, press into pan. Prick the bottom with a fork. Cover with foil and weigh down with pie weights or dried beans. Refrigerate for another hour.
Preheat oven to 325 degrees. Bake tart for 15 minutes. Remove from oven and take off weights and foil. Allow to cool.
Tart Filling
1 1/4 cups heavy cream
10 1/2 ounces bittersweet chocolate, chopped
2 eggs lightly beaten
Increase the oven temperature to 400 degrees. In a saucepan, heat the cream over medium heat until it starts to bubble. Remove from heat and add the chocolate and stir until it melts. Whisk in the eggs and pour into the tart shell. Bake for for 15 minutes.
Let cool for a few hours before slicing. Once cool refrigerate overnight.
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