Warm Chocolate Tart
Warm Chocolate Tart
Ingredients
- 1 cup (140 g) unbleached all-purpose flour
- 2 tbsp icing sugar
- ½ tsp baking powder
- 1 pinch salt
- 6 tbsp (90 g) cold unsalted butter, diced
- 3 tbsp (45 ml) plain yogurt
- 5 ½ oz (150 g) 70% dark chocolate, chopped
- ½ cup (125 ml) 35% heavy cream
- ½ cup (120 g) lightly packed brown sugar
- 2 eggs
- 2 tbsp unbleached all-purpose flour
Instructions
- In a food processor, combine the flour, icing sugar, baking powder and salt. Add the butter and pulse a few seconds at a time until pea-sized pieces form. Add the yogurt. Pulse again until the dough just begins to form. Remove the dough and shape into a disc.
- On a lightly floured surface, roll out the dough into a 19 x 6-inch (40 x 15 cm) rectangle with a thickness of about 1/8 inch (3 mm). Line a 14 x 4-inch (35 x 10 cm) rectangular tart pan with a removable bottom. Remove any excess dough. With a fork, prick the dough. Refrigerate for 30 minutes.
- With the rack in the lowest position, preheat the oven to 400°F (200°C).
- Bake for about 15 minutes or until the crust is golden brown. Let cool slightly.
Warm Chocolate Tart