French Chocolate Tart
- Crust:
- 190 grams flour (1⅔ cups)
- 3 tablespoons cocoa
- 120 grams butter (1 stick)
- 1 egg
- ½ teaspoon sea salt crystals (or ¼ teaspoon table salt)
- 1 teaspoon vanilla
- ¼ cup sugar
- 30 grams ground almonds (1/4 cup)
- Filling:
- 300 grams 52% good chocolate (like Lindt)
- 60 grams butter (1/2 stick)
- 200 grams crème fraîche (1 cup)
- ¼ cup espresso
- Preheat the oven to 200°C / 400°F.
- Put the dry crust ingredients in the Cuisinart and blend.
- Add the wet ingredients and turn until it forms a ball.
- Roll the crust out on parchment paper (under and above).
- Slide the crust on to a quiche pan and cut the excess parchment paper.
- Bake in the oven for 15 minutes with the second parchment paper on top, then 5 more minutes uncovered.
- Let it cool.
- Prepare a double-boiler and melt the chocolate and butter.
- In a separate pan, heat the crème fraîche - don't let it foam.
- Add the espresso to the cream.
- Mix the melted chocolate / butter and the cream / espresso.
- Let the filling cool for 5 minutes, then pour it into the crust.
- Refrigerate for 2 hours.
Recipe by A Lady In France at https://aladyinfrance.com/french-chocolate-tart/
3.5.3251