Silky Chocolate Tart – Bake from Scratch



Inspired by French silk pie, this tangy tart receives a triple boost of cream cheese in its crust, filling, and whipped topping.

Silky Chocolate Tart

  • Crust:
  • ½ cup (113 grams) unsalted butter, softened
  • ⅓ cup plus 2 teaspoons (85 grams) cream cheese, softened
  • 1 cup (125 grams) all-purpose flour
  • ½ teaspoon (1.5 grams) kosher salt
  • Filling:
  • ¼ cup (50 grams) granulated sugar
  • ¼ cup (55 grams) firmly packed light brown sugar
  • 2 large eggs (100 grams)
  • 2.5 ounces (71 grams) 64% cacao semisweet chocolate baking bars, finely chopped
  • 1 teaspoon (2 gram) espresso powder
  • ¼ teaspoon kosher salt
  • ¼ cup (57 grams) unsalted butter, softened
  • ¼ cup (56 grams) cream cheese, softened
  • 1¼ cups (300 grams) cold heavy whipping cream
  • 1 tablespoon (20 grams) coffee liqueur*
  • Topping:
  • 3 ounces (85 grams) cream cheese, softened
  • ⅓ cup (67 grams) granulated sugar
  • 1 cup (240 grams) cold heavy whipping cream
  • Garnish: chocolate shavings
  1. For crust: In the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese at medium speed until smooth. With mixer on low speed, gradually add flour and salt, beating until combined. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 1 hour.
  2. Preheat oven to 350°F (180°C). Lightly spray a 1-inch-tall, 9½-inch fluted round removable-bottom tart pan with cooking spray.
  3. Let dough stand at room temperature until slightly softened, about 10 minutes. On a lightly floured surface, roll dough to a 12-to 13-inch circle (about ⅛ inch thick). Transfer to prepared pan, pressing into bottom and up sides. Trim excess dough. Using a fork, prick bottom and sides of dough. Freeze until firm, about 15 minutes.
  4. Lightly spray a piece of parchment paper with cooking spray; top dough with parchment, spray side down, letting ends extend over edges of pan. Add pie weights.
  5. Bake until edges are lightly golden and set, about 20 minutes. Carefully remove paper and weights. Bake until crust is golden brown, 10 to 15 minutes more, pricking bottom and sides with a fork again and gently pressing down center of crust if needed. (It’s OK if crust shrinks slightly in pan.) Let cool completely in pan on a wire rack.

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