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Our Chef's Recipes
Bittersweet Chocolate Tart
For the pastry shell
For the filling
Flatten the vanilla bean and cut it in half lengthwise. With a small spoon, scrape the seeds into a small bowl. Add the egg yolks and stir to blend.
In a food processor, combine the sugar and almonds and process until the nuts are finely ground. Add the flour and salt and process to blend. Add the butter and process just until the mixture resembles coarse crumbs. Add the egg yolks and pulse until the dough just about begins to hold together; do not over process – the dough should not form a ball. Gently pat the dough into a disc, handling it as little as possible. Wrap dough in wax paper and refrigerate until well chilled, at least 1 hr or overnight.
Butter the bottom and side of a 23 cm (9in) fluted tart
pan with a removable bottom.
Preheat the oven to 190C/375F.
Set the tart pan on a baking sheet and bake in the middle of the oven for about 5 mins. just until the pastry begins to firm up. Remove from the oven and, with a sharp knife, carefully cut off and discard the overhanging pastry to make a smooth, even rim. Return the shell to the oven and bake for about 15- 20 mins longer until the pastry is well browned all over.
Transfer to a rack and let cool completely before filling. Leave the oven on.
To make the filling
In a medium saucepan, bring the cream and milk to a simmer. Remove from the heat, add the chocolate and stir until melted. Let cool to lukewarm, then whisk in the egg until thoroughly blended. Stir in the candid orange peel.
Pour the custard into the pastry shell and bake in the middle of the oven for 12 to 15 mins, or until the filling is almost set but still trembling in the centre. Transfer to a wire rack to cool. Sift the cocoa powder over the tart and serve warm or at room temperature. It is also delicious served chilled.