Française À La Truffe Fraîche À La Menthe Tarte Au Chocolat

  1. Dough:rn1.tn sm bowl, stir together the egg yolk, water, and vanilla; set aside.
  2. To make the dough by hand - In lg bowl, stir together the flour, sugar, and salt. rn1.tsing a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. rn2.tdd the egg mixture and mix with a fork just until the dough pulls together.
  3. To make the dough in a stand mixer fitted with the flat beater - Stir together the flour, sugar, and salt in the mixer bowl. rn1.tdd the butter and beat on med-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. rn2.tdd the egg mixture and beat just until the dough pulls together.
  4. 3.transfer the dough to a work surface, pat into a ball and flatten into a disk. rn4.tse the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 mins.rn5.to roll out the dough, on a lightly floured board, flatten the disk with 6 - 8 gentle taps of the rolling pin. rn6.tift the dough and give it a quarter turn. rn7.tightly dust the top of the dough or the rolling pin with flour as needed then roll out until the dough is about 1/8-in thick. rn8.tse a small, sharp knife to cut out a round or rounds 2-ins greater in diameter than your tart or larger tartlet pans. rn9.tut out a rectangle 2-ins larger on all sides than the pan.
  5. Chef's Notes: Nut Dough Variations - Add 2 T ground toasted pecans, walnuts, almonds, or hazelnuts to the flour mixture and proceed as directed.rnMake-Ahead Tip: The tart dough may be made ahead and frozen for up to 1 mo. To freeze, place the dough round on a 12-in cardboard circle and wrap it well with plastic wrap. Alternatively, use the round to line a tart pan and wrap well.
  6. Tart:rn1.told the dough rectangle in half and carefully transfer to a 133/4 x 41/4-in tart pan, preferably with a removable bottom. rn2.tnfold and ease the rectangle into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. rn3.trim off any excess dough by gently running a rolling pin across the top of the pan. rn4.tress the dough into the sides to extend it slightly above the rim to offset any shrinkage during baking.rn5.tefrigerate or freeze the tart shell until firm, about 30 mins. rn6.teanwhile, position a rack in the lower third of an oven and preheat to 375F. rn7.tine the pastry shell with aluminum foil or parchment paper and fill with pie weights or raw short-grain rice. rn8.take for 20 mins then lift an edge of the foil. rnChef's Note: If the dough looks wet, continue to bake, checking every 5 mins, until the dough is pale gold, for a total baking time of 25 - 30 mins. rn9.temove the weights and foil. rn10.tontinue to bake until the shell is golden, 7 - 10 mins more. rn11.transfer to a wire rack and let cool completely.
  7. Filling:rn1.tn sm saucepan over med heat, warm the cream until small bubbles appear on the surface. rn2.temove from the heat and add the mint sprigs. rn3.tet stand for 20 - 30 mins.rn4.tut the chocolate in the top of a double boiler, set over but not touching barely simmering water and melt, stirring occasionally. rn5.tlternatively, in a microwave proof bowl, melt the chocolate in the microwave for 30-sec intervals. rn6.tour the cream through a fine-mesh sieve into the melted chocolate, discarding the mint sprigs. rn7.tdd the corn syrup and stir until smooth. rn8.tour the filling into the tart shell. rn9.tefrigerate until well chilled, about 1 hr. rn10.tf using a tart pan with a removable bottom, let the sides fall away, and then slide the tart onto a serving plate. rn11.tet stand at room temp for 20 mins before serving to take the chill off. rn12.tust before serving, lay strips of waxed paper over the top of the tart and dust lightly with Confectioners' sugar (see photo above). rn13.tarefully remove the strips and garnish with fresh mint sprigs.

dough, egg yolk, very cold water, vanilla, flour, sugar, salt, cold unsalted butter, filling, rolledout rectangle, heavy cream, mint sprigs, chocolate, light corn syrup, confectioners

Taken from food52.com/recipes/18178-francaise-a-la-truffe-fraiche-a-la-menthe-tarte-au-chocolat (may not work)

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