Posted on February 1st, 2013
This is a very elegant and decadent desert which is definitely worth cracking open a bottle of bubbles. I’m a big fan of Pongracz and it goes very well with this rich tart. (You can cheat if you feel a bit overwhelmed by buying some ready-made short-crust pastry. )
- 2 cups all-purpose flour, (you’ll need more when rolling)
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 170g of unsalted butter, cold and cut into small chunks
- 1 large egg, separated
- 2 tablespoons ice water, (you can add more if needed)
- 1 cup cream
- 120 ml milk
- 300 grams dark chocolate (70% cocoa content), chopped
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- Whipped cream or vanilla ice-cream
To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or hands until the mixture resembles coarse crumbs. Make a well in the middle of the pastry. Combine the egg yolk with the iced water in a small bowl, whisking to blend; pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic; pop in the fridge for at least 30 minutes.
Roll out the pastry on a lightly floured surface into a 30 cm circle, about ½ cm thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch tart pan preferably with a removable bottom. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. It is important to press the dough evenly into every nook and corner of the ring, especially the scalloped edges. Shave off the excess hanging dough with a knife. Put the tart in the fridge for 15 minutes to relax.
Preheat the oven to 180 degrees C or 350 degrees F.
You have to blind bake the pastry. Cover with aluminium foil and put some dried beans over the foil to ensure an even bake. Cook for 30 minutes, then remove the foil and beans. Remember the tart will be cooked again with the filling. It should be cooked but light in color so that it will not burn on the second bake. Set aside to cool and lower the oven temperature to 160 degrees C or 325 degrees F.
To make the filling: Heat the cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and for 15 to 20 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away before it overcooks.
Cool before cutting and serving with some whipped cream and a glass of bubbly Pongracz!