Monday, November 12, 2007
I have to say that using the food processor is the best way to make a pastry dough. Aside from all the advance work that need to be done on the dough, this recipe is pretty easy to make. The filling was a cinch.
Brandy was nowhere to be found on the cupboards so I substituted with Frangelico liquer. Step 6 was omitted and I just dusted confectioners' sugar over the whole thing.
Saturday, November 10, 2007
1 cup all-purpose flour
1/3 cup cocoa powder
1/4 cup sugar
1/2 tsp. salt
1/2 cup unsalted butter, cut into pieces
1 egg yolk
1-2 tb. ice water
1 ouch white or milk chocolate, melted
heavy cream for serving (optional)
1 1/2 cups heavy cream
12 ounces bittersweet chocolate, chopped
1/4 cup unsalted butter, cut into small pieces
2 tb. brandy or liqueur
1. Prepare the pastry. Sift the flour and cocoa into a bowl. In a food processor fitted with a metal blade, process the flour mixture with the sugar and salt. Add the butter and process for 15-20 seconds, until the mixture resembles coarse bread crumbs.
2. In a bowl, lightly beat the yolk with the ice water. Add to the flour mixture and pulse until the dough begins to stick together. Turn out the dough onto a sheet of plastic wrap. Use he film to help shape the dough into a flat disk. Wrap tightly. Chill for 1-2 hours, until firm.
3. Lightly grease a 9-inch tart pan with a removable base. Let the dough soften briefly, then roll it out between sheets of waxed paper or plastic wrap to an 11-inch round, about 1/4 inch thick. Peel of the top sheet and invert the dough into a tart pan. Reemove the bottom sheet. Ease the dough into the pan. Prick with a fork. Chill for one hour.
4. Preheat the oven to 350 degrees. Line the tart with foil or baking parchment; fill with baking stones. Bake blind for 5-7 minutes. Lift out the foil with the stones, return the pastry shell to the oven and bake for another more 5-7 minutes until the pastry is just set. Cool completely in the pan on a rack.
5. To prepare the filling, in a medium pan over medium heat, bring the cream to a boil. Remove the pan from the heat and stir in the chocolate until melted and smooth. Stir in the butter and brandy. Strain into the prepared tart shell, tilting the pan slightly to level the surface. Do not touch the surface of the filling or it will spoil the glossy finish.
6. Spoon the melted chocolate into a prepared piping bag and cut off the tip. Drop rounds of chocolate over the surface of the tart and use a skewer or toothpick to draw a point gently through the chocolate to produce a marbled effect. Chill for 2-3 hours, until set. To serve, let the tart soften slightly at room temperature.