Chocolate Tart (Tarte Au Chocolat)
Sweet buttery shell, followed by a layer of salted caramel, then filled with luxurious dark chocolate crémeux and garnished with dark chocolate shards.
Recipes for Tarte Au Chocolat date back as far as the French Revolution. A 1770 book for French opulent families (my words) first introduced a chocolate tart that included cinnamon and lemon peel. Today, most “traditional” Tarte Au Chocolat consist of a sweet pastry crust filled entirely with dense chocolate ganache. And while I adore chocolate, and consider it to be one of the driving forces in my life, straight chocolate ganache can be a bit much. So, I’ve swapped the ganache for a bittersweet crémeux (crem-oh; French for “creamy”), a slightly dense, velvety custard with a super-chocolaty finish and just a whisper of espresso. I use imported Belgian chocolate from Callebaut, who’s been producing some of the world’s finest chocolate for more than a century. Chocoholics rejoice!
Dark Chocolate (Unsweetened Chocolate, Sugar, Cocoa Butter, Soy Lecithin, Natural Vanilla Flavor; Milk), Heavy Cream (Milk, Mono And Diglycerides, Carrageenan, Disodium Phosphate, Polysorbate 80, Sodium Citrate), Milk Chocolate (Sugar, Unsweetened Chocolate, Whole Milk Powder, Cocoa Butter, Soy Lecithin – An Emulsified, Vanilla), Sugar, Liquid Whole Eggs (Whole Eggs, Citric Acid), Butter (Milk,Salt), Unbleached Flour (Wheat Flour, Enriched (Wheat flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, and Folic Acid), Water, Vegetable Oil, Coffee Liqueur, Vanilla Extract ( Vanilla Bean Extractives in Water, Alcohol 35%), Espresso Powder (Coffee), Rosemary Oil, Salt
Net Weight: 200 grams/ 7 oz