Chocolate Tart
Ingredients
- For the dough
- 250 grams Pastry flour
- 125 grams cold butter
- 3 Tbsps sugar
- 1 pinch salt
- 1 egg
- butter (for the pan)
- Pastry flour (for the pan)
- For the filling
- 250 grams butter
- 200 grams Dark couverture chocolate
- 6 eggs
- 100 grams sugar
- 1 lemon (zest)
- 1 Tbsp lemon juice
- Puree (vanilla extract)
- 2 Tbsps cornstarch
Preparation steps
For the dough, mix the flour, sugar and salt on a work surface. Form a well in the middle. Cut the cold butter into small pieces and distribute around the flour. Pour approximately 30 ml (approximately 1 ounce) of lukewarm water and the egg in the well. Chop the ingredients with a large knife and knead into a smooth dough. Form the dough into a ball and wrap in plastic. Chill for 30 minutes.
Roll the dough out between 2 sheets of parchment paper. Line a greased tart tin. Refrigerate until ready to fill.
For the filling, crush the chocolate and melt with the butter over a hot water bath, stirring constantly.
Separate the eggs. Beat the egg whites with the lemon juice until very stiff.
Beat the egg yolks, sugar, lemon zest and vanilla until fluffy. Slowly stir in the chocolate mixture.
Fold the egg whites into the mixture. Sift in the cornstarch and fold together loosely.
Pour the mixture onto the dough and smooth.
Bake for 45-50 minutes at 180°C (approximately 350°F). Cover with aluminum foil to prevent too much browning. Remove when a toothpick inserted into the center comes out clean. Let cool in the tart tin. Cut into pieces and serve.
