chocolate tarte parisian...i love this
It's Chocolate, what's not to love!!! Note from the Chef: Chocolate on Chocolate on Chocolate...is Julia Child’s description of her famous Queen of Sheba cake; it always cheers me up to think about it. Sometimes it is nice to just indulge and not think about healthy eating. This month’s recipes are all over-the-top … so you need read no further if you are looking for a reasonable chocolate dessert. On the other hand, if you are looking for a delectable tidbit to enhance a romantic context, these recipes are perfect. In each case, a little goes a long way and will surely please any chocolate lover. I learned this recipe in a cooking class in Paris a few years ago. The crust is a press-in crust, so even those of you who are piecrust phobic can make it; there’s no rolling to do. I prefer bittersweet chocolate, but it works with semisweet as well. A word of warning: it is very rich — a very small slice will do. SOURCE: Paule Caillat, Promenades Gourmandes; Paris, France
Ingredients For chocolate tarte parisian...i love this
- CRUST:
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6 Tbspunsalted butter
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1 Tbspvegetable oil
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3 Tbspwater
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1 Tbspsugar (or splenda)
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1/8 tspsea salt
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1 1/2 cflour
- FILLING:
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7 ozgood-quality bittersweet (or semisweet) chocolate broken into small pieces or chopped
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2/3 cheavy cream
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1/4 cmilk
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1egg, lightly beaten
How To Make chocolate tarte parisian...i love this
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1Preheat oven to 400 dF. Crust:
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2In a Pyrex bowl, combine the butter, oil, water, sugar and salt. Microwave for 1 to 2 minutes, until the mixture is boiling.
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3Very, very carefully remove bowl from the microwave, add 1 cup flour quickly and stir until it forms a ball. Keep adding remaining flour, one spoonful at a time until the dough pulls off the sides of the bowl.
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4Press the dough into a 9-inch tart pan with a removable bottom. You want a thinner bottom crust and thicker sides. Press the sides all the way to the rim of the pan as the crust tends to drop a bit as it bakes.
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5Pierce the bottom with a fork. Bake at 400 dF for 10-to-5 minutes, until crust is light brown and shows fine cracks. Remove carefully from oven.
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6Decrease oven temperature to 350 degrees. Filling:
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7In a medium saucepan, heat the cream and milk together until just steaming. When hot, remove from the heat, add the chocolate and stir until smooth and shiny.
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8When the chocolate has completely melted and cooled slightly, stir in the egg. Fill the crust, and bake at 350 dF for 20 minutes.
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9Cool before slicing. Serve with a dab of freshly-whipped cream, optional.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!