Chocolate Tart
https://scientificallysweet.com/dark-chocolate-truffle-tart/#recipe
Crust
- 213 g Flour
- 27 g Cocoa powder
- 105 g Brown sugar
- 1/4 + 1/8 tsp. Salt
- 126 g Butter, melted
Filling
- 300 g Dark chocolate (60-70%)
- 270 ml Heavy cream
- 120 ml Water
- 68 g Brown sugar
- 1 1/2 Eggs
- 1/4 tsp Salt
Preheat oven to 375. For crust, whisk together dry ingredients. Stir in melted butter. Press in the bottom and up the sides of an 11-12 inch tart pan.
Place in the fridge for 10 minutes.
Prick the crust all over with a fork. Bake for 10 minutes. Reduce heat to 350. Bake for an additional 10 minutes.
Set pan on a wire rack to cool.
Reduce heat to 325.
For filling, place chocolate in a bowl. Heat heavy cream and water until warm. Pour over chocolate. Add sugar and salt and whisk until melted, smooth and glossy. Whisk in the egg.
Pour filling into crust and bake for 15-20 minutes, until edges are set but center is slightly wobbly.
Cool on wire rack. Refrigerate for at least 2 hours before cutting.
Serve with slightly sweetened whipped cream.
Yield 10-12 servings