Chocolate Tart? Please...urgent?!
Chocolate Tart? Please...urgent?
Answers:
4 ounces best-quality imported semisweet chocolate, finely chopped
1 1/2 ounces unsweetened chocolate, finely chopped
10 tablespoons (1 stick or cube plus 2 tablespoons) unsalted butter, softened
1/2 cup sugar
3 large eggs
1/2 cup plus 2 teaspoons all-purpose flour
3/4 teaspoon baking powder
1 1/2 tablespoons unsweetened cocoa powder
Vanilla ice cream or vanilla-flavored whipped cream, for serving
Lightly butter six 1-cup ramekins or custard cups; set aside.
Place the semisweet and unsweetened chocolate in the top of a double boiler or in a bowl set over a saucepan of hot water over low heat (the bottom of the bowl should not touch the water). Stir occasionally until the chocolate melts; remove from the heat.
When the chocolate is smooth, stir in the butter and sugar until smooth. Add the eggs, flour, baking powder and cocoa. Beat with an electric mixer at medium-high speed until the mixture is pale and has a thick, mousse-like consistency, about 5 minutes.
Fill the ramekins 1/2 full, cover each with plastic wrap. Freeze for at least 3 hours. (The ramekins can be filled and frozen up to 3 days in advance.)
Just before serving time, preheat the oven to 375 degrees F, with a rack in the center. Bake the cold desserts until the outer edges of the tops are set, but the centers are still moist and shiny, usually 10 to 11 minutes. Remove from oven.
To serve, invert each hot portion onto a serving plate and serve warm, with a small scoop of the vanilla ice cream or a spoonful of vanilla-flavored whipped cream. Alternately, serve directly from the ramekins.
Makes 6 servings.
or here is a different one
Gourmet Chocolate Tart
INGREDIENTS:
For the pastry:
1-1/2 cups unbleached, all purpose flour
6 Tablespoons sugar
1/2 teaspoon salt
? cup well chilled butter, diced
1 large egg
2 Tablespoons heavy or whipping cream
.
For the Filling:
3/4 cup heavy cream
6 Tablespoons whole milk
6 oz. bittersweet (or semi-sweet) gourmet chocolate, finely chopped (Valrhona Noir Amer works well)
2 large eggs
1/4 cup sugar
pinch of salt
PREPARATION:
To make the pastry[
1. Combine flour, sugar and salt in food processor. Pulse 3-5 times to combine.
2. Add butter and blend until mixture resembles coarse meal. Add egg and cream and process until clumps form.
3. Gather dough into a ball, flatten into a disk and wrap in plastic wrap. Chill for at least 1 hour or overnight.
4. Preheat oven to 375°F. Roll out dough to a 14-inch round. Transfer to a 9-inch tart pan with removable bottom and trim overhang to 1/2-inch. Fold in and press the overhang to form double thick sides.
5. Prick the bottom all over with a fork and bake for 25 minutes.
6. For the filling: Scald the milk and the heavy cream. Remove from heat and stir in the chocolate until melted and smooth.
7. Whisk the eggs, sugar and salt to blend. Gradually whisk the chocolate mixture into the egg mixture and pour into the warm crust.
8. Bake about 25 minutes. The filling should be set in the center and puffed at the edges. Cool for 15 minutes.
To serve:
Serve warm. The tart may be made the day ahead. Heat individual slices in the microwave in 5-second intervals until warm.