|Ingredients for the crust:|
|1 cup plus 2T||Softened Butter|
|1 3/4 cups||Powdered Sugar|
|1/4 cup||Cold Milk|
|Ingredients for the filling:|
|1 cup plus 6T||Heavy Cream|
|2 T||Sugar (level)|
|pinch||Salt (very small)|
|1/2 cup||Softened Butter|
|1 lb||Sharffenberger Chocolate (bittersweet, broken up)|
|1/2 cup||Cold Milk (scant)|
|Unsweetened Cocoa Powder (for dusting)|
To make the crust:
This is basically a short-bread recipe. Cream together the butter, sugar and salt and then slowly add in the flour and egg yolks. When the mixture looks like coarse bread crumbs, add the cold milk. Now gently work together the combined ingredients. Its important to knead these together with as little work as possible in order to keep the pastry flaky. The more you work the dough, the more elastic it will become, which will cause it to shrink and become chewy when you bake it.
Form the dough into a large roll, wrap the dough in plastic wrap and refrigerate it for at least 1 hour.
For this recipe, you want to "blind bake" the crust. After the dough has rested for at least 1 hour in the refrigerator, remove the roll, and cut off 1/8" slices placing them in a 12" tart pan. Combine the pieces together to for a complete crust, removing any excess dough from the edges and filling in any thin parts. There should be enough dough here to make two 12" tarts.
Once you've filled the tart pan, place it in the freezer for at least 1 hour. After the tart has been chilled in the freezer for an hour, bake it for 15 minutes at 350°F. Allow to cool, and fill with the cholocate filling.
To make the chocolate filling:
Bring the cream, sugar and salt to a boil in a pan. As soon as it has boiled, remove from the heat and add the butter and the broken bittersweet chololate. Stir this until it becomes smooth and the chocolate has completely melted. It should look shiny. If the mixture looks like it is seperated, allow it to cool down a bit more, and whisk in a little more cold milk. Pour the mixture into the blind-baked tart shell and shake the pan to even the filling out. Allow the tart to cool for an additional 1-2 hours at room temperature, dust with cocoa powder, and serve.
Based on a recipe by Jaime Oliver