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Chef
Jacques Haeringer, chef de cuisine of L’Auberge in Washington, D. C.,
created this simple but scrumptious tart
Warm Chocolate Tart
One 6-7 inch Sweet Pie Crust (see
recipe below)
½ c heavy whipping cream
1/3 c milk
8 ounces semi-sweet chocolate
2 whole eggs
Preheat oven to
350 degrees.
Combine the
cream and milk in a heavy saucepan. Place over high heat and bring
contents to a boil. Remove from heat, add the chocolate and stir
until the chocolate is completely melted.
Beat the 2 eggs
in a bowl. Slowly pour the warm chocolate and cream mixture into
the bowl, whisking constantly.
Pour the
contents into the Sweet Pie Crust and bake in preheated oven for
approximately 10 minutes until the custard is set. Test for
doneness by inserting a toothpick into the custard. The custard is
ready if toothpick comes out clean. Remove from oven and serve warm
with ice cream, if desired.
Sweet Pie Crust
Makes a 6-7 inch
pie crust
1 ¼ c
unbleached flour
¼ c
evaporated cane juice or sugar
2 T soft
unsalted butter
¼ t
vanilla extract
1 whole egg
Pinch of sea
salt
WITH A FOOD PROCESSOR: Place all ingredients into the food processor. With the
steel blade in place, process for 10-15 seconds until the dough
comes together in a ball. Wrap in plastic and refrigerate
overnight.
KNEADING BY HAND: Place the sifted flour, evaporated cane juice, and salt in a mixing
bowl. Thoroughly mix the contents. Turn out the dry ingredients and
mound in the center of your work surface. Make a well in the flour
and place the slightly softened butter, cut in pieces, in the
center. Using your fingertips, blend the butter into the flour
until the dough is crumbly. Add the egg, lightly beaten and the
vanilla extract. Knead only long enough to completely mix the
ingredients. Form the dough into a ball. Wrap in plastic and
refrigerate at least 2 hours.
Remove the dough
from refrigerator a half hour before rolling.
Roll out the
dough on a floured work surface to approximately 1/8 inch
thickness. Roll dough around the rolling pin and transfer to the
pie shell. Line the pie shell, pressing in the dough evenly. It is
not necessary to prick the bottom of the pie with a fork before
baking.
Bake in a 375
degree oven for 15-20 minutes or until light brown. Allow to cool
before filling.
Chef Jacques Haeringer is one of
America’s most innovative culinary personalities. He specializes in
reinterpreting Alsatian and French cuisine for American palates. He
also teaches gourmet cooking classes. He has appeared on NBC’s
“Today Show,” Fox News, CNN, and “The Victory Garden” on PBS. He
has been featured in Bon Appetit, Gourmet, Southern
Living, Cosmopolitan, Better Homes and Gardens,
Cooking Light and InTouch magazines.
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