Warm Chocolate Tart
The combination of chocolate and love is a double whammy. Chocolate contains caffeine-like substances which excite the system as well as the taste buds. There is nothing like a warm tart for dessert.
1 6-7 inch Sweet Pie Crust (recipe follows)
½ cup heavy whipping cream
1/3 cup milk
8 ounces semi-sweet chocolate
2 whole eggs
Preheat oven to 350 degrees.
Combine the heavy cream and milk in a heavy saucepan.
Place over high heat and bring contents to a boil. Remove from heat, add the chocolate, and stir until the chocolate is completely melted.
Beat the 2 eggs in a bowl. Slowly pour the warm chocolate and cream mixture in the bowl, whisking constantly.
Pour the contents into the Sweet Pie Crust and bake in preheated oven for approximately 10 minutes until the custard is set. Test for doneness by inserting a toothpick into the custard. The custard is ready if toothpick comes out clean. Remove from the oven and serve warm with ice cream, if desired.
Variation: Garnish with a few fresh raspberries, a great combination.
Sweet Pie Crust
Makes a 6-7 inch pie crust
1¼ cups unbleached flour
¼ cup evaporated cane juice or sugar
Pinch of sea salt
2 tablespoons soft unsalted butter
¼ teaspoon vanilla extract
1 whole egg
WITH A FOOD PROCESSOR:
Place all ingredients into the food processor. With the steel blade in place, process for 10-15 seconds until the dough comes together in a ball. Wrap in plastic and refrigerate overnight.
KNEADING BY HAND:
Place the sifted flour, evaporated cane juice, and salt in a mixing bowl. Thoroughly mix the contents.
Turn out the dry ingredients and mound in the center of your work surface. Make a well in the flour and place the slightly softened butter, cut in pieces, in the center. Using your fingertips, blend the butter into the flour until the dough is crumbly. Add the egg, lightly beaten, and the vanilla extract.
Knead only long enough to completely mix the ingredients.
Form the dough into a ball. Wrap in plastic and refrigerate at least 2 hours. Take out ½ hour before rolling.
Roll out the dough on a floured work surface to approximately 1/8-inch thickness. Roll dough around the rolling pin and transfer to the pie shell. Line the pie shell, pressing in the dough evenly. It is not necessary to prick the bottom of the pie with a fork before baking.
Bake in a 375-degree oven for 15-20 minutes or until light brown. Allow to cool before filling.
Jacques Haeringer is the author of Two for Tonight: Pure Romance from L’Auberge Chez François, Bartleby Press