As a chocolate lover, I gazed in amazement at the picture of this chocolate tart on the Cook’s Illustrated website. It was a thing of absolute beauty, and I was sure it would taste just as amazing. It did. The recipe did require some equipment that I didn’t have: 9″ tart pan with removable bottom, and 2 cups of pie weights. So I made the 20 mile trip to buy the pan, though there was a problem with the pie weights (see Issues below).
The only caveat is that the tart is difficult to make in 1 day, requiring about 9 hours of clock time. I mistakenly started making the crust at noon, hoping the tart would be finished in time for 7pm dessert. It wasn’t. The pie crust takes about 3 hours, including 1 hour to cool before you start making the filling. Then another 5 hours to make the filling and bake the tart, including a full 4 hours of cooling before moving onto the glaze. The final glazing steps will require an additional 2 hours before slicing, including a total of at least 1-1/2 hours of waiting. Of course, the recipe is worth the wait; 4-1/2 stars. I will definitely make it again.
Comments / Issues:
- I accidentally used a whole stick of butter for crust (8 rather than 6 tablespoons). So the dough did not form into a ball in step 6. To compensate, I had to add more flour until the dough turned into a ball. The 1/2-star deduction from a perfect score was because of the dough, which might have been caused by my own error (and not the recipe). The dough didn’t taste enough like almonds, and was a little too cake-like.
- After driving the 20 miles to buy pie weights, I was discouraged by the lilliputian container; about 4-1/2 ounces for $6. I guessed that I would need $18 of pie weights. So I put off that purchase to buy them online, and I used 1-pound of dried kidney beans to make the tart.
- I wasn’t able to make chocolate curls as suggested for topping, but will try again next time using a straighter block of chocolate and vegetable peeler. Chris Kimball also says that I could top it with coarse salt, but I wasn’t prepared to risk the entire tart. Another serving suggestion: lightly sweetened whipped cream flavored with cognac or vanilla
- Chris Kimball says that you can use skinned hazelnuts in lieu of almond slices, which will similarly need to be toasted in Step 1 of making the crust.
- Chris Kimball recommends using dark chocolate containing between 60 and 65% cacao. Two recommended brands include: Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Bar, or Callebaut Intense Dark Chocolate, L-60-40NV.
Rating: 4-1/2 stars.
How much work? High.
How big of a mess? High.
Started: 9:00 AM. Ready: 7:00 PM.
Chris Kimball’s original tart recipe is here. My descriptions of how I prepare it are given below:
1 large egg yolk
2 tablespoons heavy cream
1/2 cup sliced almonds
1/4 cup sugar (1-3/4 ounces)
1 cup all-purpose flour (5 ounces)
1/4 teaspoon salt
6 tablespoons unsalted butter
- Toast the sliced almonds for 5 minutes over medium heat until toasted; stirring often to ensure even toasting. Allow to cool for 5 minutes,
- Meanwhile, cut 6 tablespoons butter into 1/2″ pieces, and set aside until step 5. Then in a small bowl, add the egg yolk and 2 tablespoons of heavy cream, and beat to combine. Set aside until step 6.
- Add toasted almonds and 1/4 cup of sugar to food processor, and process for 15 to 20 seconds until nets are finely ground.
- Add 1 cup flour and 1/4 teaspoon salt, and pulse for 10 one-second pulses. I had to scrape out the corners of the bowl.
- Evenly spread butter over flour mixture, and pulse for 15 one-second pulses until resembles coarse meal.
- With the food processor running, and the egg yolk mixture from Step 2, and process for 10 seconds until the dough forms a ball.
- Empty dough out onto a large piece of plastic wrap, and press out until it forms a 6″ disk. Refrigerate the wrapped dough for 30 minutes, until the dough becomes firm but still workable.
- Lay out dough between two sheets of plastic wrap, then roll into an 11″ circle (If dough becomes too soft or sticky, refrigerate until the texture improves). Refrigerate the 11″ disk for 15 minutes on a sheet pan.
- Spray your 9″ tart pan with non-stick cooking spray. Remove dough from refrigerator, but leave it on the sheet pan (to aid flipping). Remove the top layer of plastic wrap. Put tart pan upside down, and press so that the pan’s edges cut the dough. Flip (sheet pan and all) so that tart pan is now upright. Remove plastic wrap, and use your rolling-pin to finish cutting the dough. Reserve both sheets of plastic wrap and the dough scrapes. (see photos for flipping technique).
- Gently push dough down to the bottom on the tart pan. Roll dough scrapes into 3/4″-thick rope, and line the edge all the way around the pan.
- Gently push dough rope into the pan’s fluted sides, and lay the plastic wrap on top of the dough, and use a measuring cup to smooth the dough along the edges (see photo). The sides should be about 1/4″-thick. Use a paring knife to neatly trim away the dough down to the level of the rim of the tart pan. This time you can discard the scraps.
- Put tart pan in freezer for 25 minutes until firm. Meanwhile, set a rack to the middle of your oven and begin preheating to 375-degrees.
- Put on a baking sheet. Spray a 12″ square sheet of aluminum foil with non-stick cooking spray, and lay over pie crust with oiled-side-down. Empty 2 cups of pie weights to maintain shape; I used dried kidney beans instead. Bake for 25 minutes, rotating the crust half-way through baking to ensure the crust is evenly cooked.
- Remove pie weights and aluminum foil and continue baking at 375-degrees for another 8 to 10 minutes, until the crust becomes golden brown.
- Place one a wire rack and allow to cool completely for 30 minutes to 1 hour. Also remove 4 tablespoons of butter (for filling) so that it properly softens, and 2 large eggs so that the come up to room temperature.
1-1/4 cups heavy cream (10 ounces)
1/2 teaspoon instant espresso powder
1/4 teaspoon salt
9 ounces bittersweet chocolate
4 tablespoons unsalted butter
2 large eggs
- Finely chop your 9 ounces of dark chocolate and add to a large, heat-proof mixing bowl. Unless you chop up your chocolate, the pre-heated cream would have enough residual heat to properly melt your ingredients in Step 4. Cut your butter into thin slices.
- Begin preheating to 250-degrees, with your oven rack still in the middle of your oven.
- Combine 1-1/4 cups heavy cream, 1/2 teaspoon instant espresso powder, 1/4 teaspoon salt in a small saucepan. Put over a medium burner, and bring it up to a simmer.
- Empty simmering cream into bowl with chocolate, cover and allow to sit for 5 minutes without stirring. Use a whisk to slowly stir until combined, being careful not to incorporate any air into the mixture. Add butter slices and continue to whisk until it becomes completely incorporated.
- Put eggs through a fine mesh strainer and carefully whisk into chocolate until it becomes glossy.
- Empty filling into prepared tart crust and gently move crust from side-to-side until the filling is evenly distributed and the surface is smooth. Use a toothpick to pop and air bubbles that you see.
- Bake, with tart on a baking sheet, at 250-degrees for 30 to 35 minutes, until the outer edge is barely set. You may see very faint cracks on the surface, but the filling will still wobble when moved.
- Leave on sheet pan and allow to cool completely on a wire rack for 1 hour. The refrigerate, uncovered, for at least 3 hours (but up to 18 hours) until the filling becomes chilled and is completely set.
3 tablespoons heavy cream
1 tablespoon light corn syrup
2 ounces bittersweet chocolate
1 tablespoon hot water
- Remove the tart from the refrigerator 30 minutes before you begin the glaze. Finely chop 2 ounces of chocolate.
- Add 3 tablespoons heavy cream and 1 tablespoon light corn syrup to a small saucepan. Bring up to a simmer over a medium burner, stirring occasionally to combine.
- Once you bring it to a simmer, remove the pan from burner. Add the chopped chocolate, cover, and allow the chocolate to soften for 5 minutes. Gently whisk without incorporating any air until smooth.
- Add hot water, and whisk until shiny and pourable. Quickly pour the glaze over the middle of the tart, and tilt the tart so that the glaze runs to the edges. In my case, I wasn’t quick enough and the glaze had cooled too much, so I had to use the blade of a chef’s knife to even out the glaze (which left a few marks).
- Use a toothpick to pop and bubbles, and allow to cool for at least 1 hour (but 2 hours is better, as my glaze hadn’t quite hardened).
- Remove the outer ring of the tart pan, and use a thin-blade metal spatula (or chef’s knife) to loosen the tart from the pan’s bottom, and slide onto your serving plate.