NEW! CALIFORNIA GOLD CHOCOLATE TART

For the Pâté Sucre:

Makes 2-10 inch tart shells, or 24 small tartlets.

• 10 ounces unsalted butter, softened
• 3/4 cup plus 2 teaspoons (6 ounces) granulated sugar
• 1 large egg
• 3 1/4 cups (1-pound) All Purpose flour, sifted

In stand mixer, beat butter on medium speed until smooth. With mixer on low, stream sugar into butter until well combined. Add the egg until well incorporated. Add flour one cup at a time just until incorporated. Don’t overwork the dough. Turn out onto a board and work with a plastic dough scraper until smooth. Shape into discs, wrap tightly in plastic and chill until ready to shape into the tart pans.

When ready to bake, remove from plastic and pat out into pans. You may also roll chilled dough into 12- inch rounds between layers of plastic wrap. Peel off bottom layer and place in tart pan shaping sides to fit snugly. Cover and chill again. Place a sheet of parchment inside tart shell and fill with pie weights. Bake at 350F about 20 minutes (less time if using tiny tart shells) until edges are browned. Remove parchment and pie weights. If recipe calls for par baked remove from oven and cool. If needed completely baked, return to oven and bake until just lightly browned.

For the filling:

• 8 ounces (227g) Scharffen Berger 62% Cacao Semisweet, chopped
• 3/4 cup (174g) heavy cream
• 1/2 cup (121g) whole milk
• 1 large egg, beaten
• Pinch kosher salt
• 1 teaspoon pure vanilla extract
• One 8 to 9 1/2 inch pre-baked tart shell (see pâté sucre recipe above)
• Edible gold dust (optional)

Preheat oven to 325F (300F convection).

Place chopped chocolate in medium bowl with pinch salt.

Heat cream and milk over medium heat in a saucepan or in a pitcher in the microwave until steaming but not boiling.

Pour the cream mixture over the chocolate and allow to stand for 30 seconds. Whisk vigorously to completely melt until smooth. Add vanilla. Allow to cool for 10 minutes.

Whisk egg into the chocolate mixture and pour filling into the tart shell.

Bake for 10-12 minutes until the edges are set; the center will be soft. Cool for at least 10 minutes before dusting with gold dust and serving with softly whipped cream.

Natasha MacAller
DancingChef LTD.
Pastry Chef/Consultant
©March 18, 2003
All Rights Reserved

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