Monday, December 7, 2009

Dark Chocolate Tart

This past weekend was spent by my sister and brother-in-law in Neve Daniel, a settlement about fifteen minutes south of Jerusalem. I like to go there every few weeks, to get away, relax, enjoy good food and good sleep, away from noise and chaos, and spend time with my darling niece O. My sister was having two students over for Friday night dinner and she asked me to make dessert for the weekend. Obviously happy to oblige, I set about to do research. Generally, I like to start the research process on Wednesday so that lists are made up and ingredients bought by Thursday. Having bought loads of chocolate to bake with, I knew it would be a chocolate dessert. I settled on this Dark Chocolate Tart from Luscious Chocolate Desserts. Now, I know that I've made a chocolate chocolate tart before, but this recipe is different! For one thing, this filling is baked, not whipped and therefore doesnt soften! The tart is really easy to make, requiring only half hour of baking between the crust and the filling. After cooling the finished tart, I initially thought the filling too soft and chilled it in advance, taking it out only before we started eating. Eating it this way prompted my sister to call this a confection and not a dessert. It was like eating a very rich and decadent truffle, she said. So I left it out overnight and when we had it the next day with the softened filling, she declared it much better. And I agreed- it was a lot better this way. So I'm warning you now-- don't chill this tart! It's at its best and most chocolate-y at room temperature! It also highlights the contrast between the crunchy crust and smooth, soft filling.

Dark Chocolate Tart
adapted from Luscious Chocolate Desserts

1/2 cup powdered sugar
3/4 cup flour
1/4 cup cocoa
1/4 tsp salt
1/2 cup cold margarine, cut into pieces

14 ounces bittersweet chocolate
6 tbsp margarine
2 eggs
1/4 cup sugar
1 tsp vanilla

Preheat the oven to 350. Have a ten inch fluted tart pan ready.

Place the dry ingredients in a bowl,
and whisk to combine.
Add the margarine,
and using your fingers, rub the pieces together until all the flour is moistened and you have a crumbly mixture.
Pat the dough into the tart pan. Prick with a fork and place on a baking sheet.
Bake the crust for 15 minutes. Remove from the oven and place on a wire rack to cool.
While the crust is cooling, make the filling. Place the chocolate and margarine in a pot. Melt over low heat until completely melted.
Add the sugar, eggs and vanilla.

Blend until smooth.
Pour into the shell and bake for 12 minutes. Cool on rack. It will firm up a bit as it cools. Dust liberally with cocoa powder, if desired.

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