11tablespoonunsalted buttercold and cut into small cubes
1egglarge
½teaspoonvanilla extract
Filling
1 ½cupheavy whipping cream
12ozbittersweet chocolate chipsno higher than 65% cocoa
1teaspoonvanilla extract
3tablespoongranulated sugar
¼teaspoonkosher salt
2eggslarge, room temperature
Optional Toppings
sea saltflakey
powdered sugar
cocoa powder
fresh cherries or pomegranate seeds
Instructions
Tart Shell Instructions
In a large bowl mix your flour, cocoa powder, powdered sugar, and salt. Add in butter and mix with hands, wooden spoon, or pastry cutter until it looks like coarse sand/crumbs.
Make a well in your dough and add egg and vanilla. Whisk or mix to combine and work until it forms into a dough.
Place dough on a lightly floured surface. Roll and form a ball. Flatten to create a disk. Wrap in plastic wrap or in an airtight Tupperware for at least 1 hour in the refrigerator.
If you let it sit in there for more than an hour, it may take a few minutes at room temperature to get it pliable again.
When you are ready, roll dough and place it on a lightly floured surface. Roll it out to make a large circle about ½” thick and about 12” in diameter. Roll dough over your rolling pin and place over your tart pan, letting edges overhang. Push in dough to the edges of the circle. Roll your rolling pin over the top of the pan, cutting the dough on the edges of the pan. Remove excess dough. Lightly push dough back into place if it moves.
Place tart pan in the freezer for about 15 minutes. And preheat oven to 350° F.
Prick or “dock” your tart dough bottom with a fork. Add pie weights or parchment paper with dry beans and bake for 30 minutes. Move to a cookie rack to cool and remove your weights. Turn oven down to 325° F.
Filling Instructions
While tart is pre-baking, start your filling. On a stovetop, heat your heavy cream until it simmers. Remove from heat. Add in your chocolate slowly, mixing with a whisk the whole time. Add in vanilla, sugar, and salt. Mix thoroughly.
In a small bowl, beat the eggs. Then slowly add them into the chocolate mixture. Whisk at a medium speed until all is incorporated.
Once tart shell is baked and cooled, pour chocolate mixture into the tart shell. Place in the oven at 325° F for 22-25 minutes*. Might slightly jiggle still but shouldn’t be cracking.
Remove and allow to cool fully.
Top with any of the optional toppings, slice, and serve with S.PELLEGRINO® Essenza Sparkling Mineral Water- Dark Morello Cherry & Pomegranate
Notes
*If it’s starting to bubble or crack on the top of the tart, then it will be overcooked.