Shabbat Dessert Roundup: Chocolate Chocolate Tart

I have a little thing for tarts. They are so elegant, so delicate looking, and so... French. So I constantly buy tart pans but have never had the excuse to use them. They sit lonely and unused in my cabinet. This weekend, I decided to put them to good use. I was going to make a tart. Instead, I ended up making two tarts. The first was a Bakewell tart, using the DB recipe, but I was really unhappy with its flavor so I'm not posting about it. For the second dessert, I had planned to make a black and white roulade- a white jelly roll and chocolate cream. The jelly roll recipe that I used was not as reliable as the last one I made and it flopped. Twice. So it was on to Plan B. Using the chocolate filling in a tart. Brilliant, huh? And a bit hit too, I might add. I poured the cream into a prebaked chocolate tart and voila! Chocolate Chocolate Tart. The cream is extremely easy to make, just melt the ingredients together and chill overnight. The tart dough comes together easily in a food processor. Rich, creamy and delicious, this tart is a winner. Just make sure to keep the tart in the freezer until serving so that the tart slices firmly and easily.

Chocolate Chocolate Tart
taken from different places

Chocolate Tart Dough:
1 1/4 cups flour
1/4 cup cocoa
1/4 cup powdered sugar
1/4 tsp salt
9 tbsp butter or margarine
cream as needed

Chocolate Filling:
3oo grams cream
300 grams bittersweet chocolate
100 grams butter or margarine
1/2 cup plus 2 tbsp sugar
The night before planning on assembling the tart, make the cream by placing all of the ingredients in a pot.Place over medium low heat and cook until melted and smooth.Pour into a container and chill overnight.The next day, place all of the dry tart ingredients in the bowl of a food processor.Pulse to blend.Add the fat,and pulse until small pieces are formed.Add the cream in a bit at a time,and pulse until clumps of dough hold together. Adjust consistency as necessary.Remove the dough from the bowl and pour onto a lightly floured surface. Knead the dough briefly into a ball. Preheat the oven to 350.Crumble the dough and scatter it all around a nine inch tart pan.Press the dough in and up the sides of th e pan. Freeze for fifteen minutes to half hour. Press a greased piece of foil against the dough to fit the pan. Place in the oven and bake for fifteen to twenty minutes. When baked, remove from the oven and cool completely on a wire rack.Pour the chilled chocolate mixture into a bowl.With a hand mixer, beat until the mixture is nicely whipped. Pour the cream into the tart shell, and spread until smooth. Here is the lovely and decadent tart. Place a piece of plastic wrap over the tart and place in the freezer until ready to serve. Although you could serve this with some whipped cream, in this case it is truly unnecessary.