Spiced Chocolate Silk Tart
With Chocolate Sauce, Raspberry Compote, Ice Cream

Pate Sucre (Sugar Dough) Tart Shells
3/4 stick butter (room temperature)
3/4 cup powdered sugar
2 each egg yolks
1 each whole egg
1 tablespoon heavy cream
1½ cup + 1 tblspn all-purpose flour

Combine all ingredients in a large mixing bowl. Mix with hands until all ingredients are fully incorporated, forming a smooth dough ball. Chill in refrigerator for 1½ hours.

To make the Tart Shells: Preheat oven to 375 degrees. Roll chilled dough to 1/4 inch thick and place in four 4-inch tart shell pans or in one 9-inch tart shell pan. Place in preheated oven and partially bake to a light brown color.  Remove and cool to room temperature.

For the Spiced Chocolate Filling
3 oz  heavy cream
4 oz  milk
1 tblspn corn syrup
1/2 tblspn dark rum
1 3/4 tblspn ginger powder
1/4 tblspn cayenne pepper
1/2 tblspn ancho chili powder
2 each whole eggs
2 cups quality semi-sweet chocolate (58-64% cocoa), chopped finely

Preheat oven to 300degrees. In a sauce pan, combine cream, milk, corn syrup, rum, and all spices. Bring to a boil, reduce heat, and simmer for 2 to 3 minutes. Pour over chopped chocolate and stir until chocolate is melted. Whisk in whole eggs.

Pour immediately into the four 4-inch or one 9-inch pre-baked tart shells. Place filled shells in oven. The 4-inch tart shells will be ready in about 5 minutes. One 9” shell will be ready in 12 minutes. Tarts should be firm around edges and soft in the middle. Remove from oven and allow to cool.

For the Chocolate Sauce:
½ cup chopped chocolate
1 cup  heavy cream

Bring Cream to a boil. Pour over chocolate, chill in refrigerator for assembly.

For the Raspberry Compote:
1 cup  raspberries, cut in half
 tblspn powdered sugar
1 teaspoon lemon juice

Toss all ingredients together and set aside for assembly.

*A Note from Chef Chapman: Remember to bake the Pate Sucre Tart Shells before you begin to create the spiced chocolate filling.  If the chocolate filling is not poured immediately into the tart shells, it will set and become slightly solid. In case this happens, you may microwave the spiced chocolate filling for 10-15 seconds to return it to a liquid form, and then pour it into the shells.

For the assembly:
Drizzle Chocolate Sauce onto plate. Place tart on center-left side of plate, garnish with raspberry compote on the side. Pair with your favorite ice cream, placed next to the tart.  Chef suggests Vanilla Bean or Cappuccino Ice Cream.