Bittersweet Chocolate Bourbon Tart
Yield : one 9″ tart
- 6 ounces (1 1/2 sticks) unsalted butter, softened
- 3 1/2 ounces (3/4 cup) powdered sugar
- 1 egg
- pinch of salt
- 1 ounce (1/4 cup) Dutch-processed cocoa powder, sifted
- 8 1/2 ounces (1 3/4 cup) all-purpose flour
- 10 ounces bittersweet (60-70%) chocolate, finely chopped
- 1/4 teaspoon salt
- 1/3 cup bourbon
- 3/4 cup sugar
- 13 tablespoons unsalted butter, cut into small pieces, at room temperature
- 4 large eggs, at room temperature
- To prepare the crust, ccream butter in a stand mixer on medium-high speed for 2-3 minutes. Add the powdered sugar and beat until light and fluffy. Add egg and salt and mix on low speed until just combined, scraping down the sides of the bowl as needed. Add sifted cocoa powder and mix until just incorporated. Add flour, a little bit at a time, until just combined. Knead a few times until dough comes together in a ball; flatten into a disc and wrap tightly with plastic wrap. Chill for 1 to 2 hours or until firm.
- Preheat oven to 350 degrees F. Remove dough from fridge and let sit for 5 minutes to soften slightly.
- On a lightly floured work surface, roll the dough to a 1/4 inch thick round, about 10 inches in diameter. Transfer the pastry to a 9-inch fluted tart pan with a removable bottom. Gently ease the pastry into the pan, taking care not to stretch it. Run your rolling pin over the top of the pan to trim off excess gouh. Chill for 15 minutes or just until firm.
- Line the pastry with foil or parchment paper and fill with pie weights or dried beans. Bake for about 15 minutes, then carefully remove the foil and weights. Return the shell to the oven and bake for about about 10 minutes longer or until dry. Transfer to a wire rack and let cool to room temperature.
- For the filling, place finely chopped chocolate in a heat-proof bowl or the bowl of a stand mixer fitted with the whisk attachment.
- In a small saucepan, heat the bourbon and sugar over moderate heat, stirring until the sugar is dissolved; try not to let the mixture boil. Pour the warm bourbon mixture over the chocolate. Turn the mixer on and add the pieces of butter, a few pieces at a time, along with the eggs, and mix on medium speed until shiny and smooth.
- Pour filling into tart shell, taking care not to overfill (it should come to within 1/4-inch of the top of the shell, you may have some batter leftover). Bake for 35 to 40 minutes, until the center is puffed and begins to crack. Place on a wire rack and let cool completely, then refrigerate overnight. Cut into wedges with a sharp knife and serve with vanilla ice cream or freshly whipped cream.
source : loveandoliveoil