Triple Chocolate Supreme Tart

  Thanks for dropping by GuestKitchens.com......In the coming months we will be posting specially selected cooking and baking recipes.  For these recipes we will be posting videos on YouTube demonstrating techniques and how to complete them from start to finish.  They will be tempting homestyle recipes chosen with an eye to impress both yourself and your guests. 

Ingredients

Crust

1 ¼ cups all-purpose flour ¼ cup Dutch process cocoa powder ¼ cup granulated sugar ¼ tsp Salt ½ cup cool butter, cut into pieces

1 large egg yolk 

1 tablespoon water

Bottom chocolate layer

½ cup whipping cream 4 oz semi sweet chocolate 2 granulated sugar 1 large egg, at room temperature 1 tsp vanilla extract

Top Chocolate layer

3 large eggs ⅓ cup granulated sugar 2 Tbsp water 1 pinch salt 12 oz milk chocolate ½ cup unsalted butter, at room temperature 1 cup whipping cream 1 tsp vanilla extract cocoa powder

Method

Crust

1. For the crust, sift the flour, cocoa, sugar and salt into a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix until a rough crumbly texture forms. Whisk the egg yolk and water together and add this to the bowl, and blend until the dough just comes together. Shape this into a disc, wrap in plastic wrap and chill for at least 2 hours. 2. Lightly knead the dough a minute on a lightly floured surface, to soften it just slightly. Roll the dough out into a circle about a 1/4-inch thick. Sprinkle flour on the bottom of pan and line a 9-inch (23 cm) fluted removable-bottom tart pan with the pastry and press in, trimming away any excess. Chill for 60 minutes. 3. Preheat the oven to 325ºF. Dock the bottom of the pastry with a fork and bake for about 20 minutes. Cool the pan on a rack.

Bottom Layer

For the bottom layer, bring the cream to a boil in a small saucepan and pour this over the semi sweet chocolate. Let this sit for 30 seconds then slowly stir it until smooth. Whisk in the sugar. Break the egg into a small dish and stir it a little before adding to the chocolate along with the vanilla and whisking in well. Pour the filling into the cooled shell and bake for 10 minutes. Cool the tart on a rack and then chill for at least an hour.

Top Layer

1. For the top layer, whisk the eggs, sugar, water and salt in a double boiler of gently simmering water and whisk vigorously until the mixture holds a ribbon when the whisk is lifted, perform this step slowly, mixture should reach a temperature of 160 F. Do not make scrambled eggs by heating the water too much. Pour this directly over the milk chocolate and whisk until smooth, returning to the heat if needed, to make sure there is no un-melted chocolate. Set aside to cool to room temperature. 2. Using electric beaters, or placing the chocolate base into the bowl of a stand mixer fitted with the whip attachment, add the butter and whip until it is fully incorporated. In a separate bowl whip the cream and vanilla to soft peaks and fold into the chocolate until evenly combined. Spread this over the tart (it will be soft but not watery) and chill for at least 3 hours before serving. Sprinkle cocoa powder over the top.

NOTE: A YouTube video will be posted here sometime in December. This is a very decadent dessert and sometimes tricky to make.