DARK CHOCOLATE TART
Created by cfwaadmin on 5/4/2011 2:29:48 PM

serves 6

One Pâte Sucre tart shell, prebaked (see below)
2 tablespoons sugar
7 tablespoons unsalted butter, very soft
5 ounces imported semisweet chocolate, such as Callebaut brand
1 whole egg
2 egg yolks
1. Prepare the tart shell and set aside. Preheat the oven to 350ºF.
2. Melt the chocolate in the top of a double boiler over low heat. Set aside.
3. In a mixing bowl, cream the sugar and butter together until smooth. Whisk in the whole egg, then each egg
yolk, one at a time, until light and fluffy.
4. Whisk the cooled chocolate into the butter and egg mixture. Pour into the prebaked tart shell and bake for 15
minutes. Remove the tart from the oven and let cool completely, then chill before serving.

BASIC PÂTE SUCRE TART SHELL
10 tablespoons unsalted butter, very soft
3/4 cup sifted confectioner's sugar
2 eggs
1 2/3 cups sifted all-purpose flour
1. Preheat oven to 350ºF. In a mixing bowl, cream the butter and sugar together. Mix in the eggs, then the flour.
2. Turn the dough out onto a flour-dusted work surface. Shape into a smooth, flat ball, then roll the dough to 1/4
inch thickness. Transfer the dough to a 9-inch tart pan and press into the bottom and sides of the pan. Chill for 1
hour before baking.
3. Place pie weights inside the tart shell and bake for 5 - 7 minutes until light golden

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Richard Blondin
Executive Chef

The Refectory