Dark Chocolate Tart
Makes one 9-inch tart or six 4-inch tartlets
For the pastry (sweet tart dough / pâte sucrée):
1 ¼ sticks (6 oz) unsalted butter, cold, cut into small pieces
1/2 cup confectioners‘ sugar
1 large egg
1 egg yolk
2 cups plus 2 tablespoons all-purpose flour
For the ganache (filling):
6 ½ oz bittersweet chocolate, chopped fine
½ cup heavy cream
1 tablespoon unsalted butter at room temperature
1 teaspoon pure vanilla extract
- Place the butter and sugar in a mixing bowl. Using your fingers or a pastry cutter, combine until the mixture resembles coarse cornmeal. Add the egg and egg yolk and continue cutting/mixing until well combined. Add the flour and mix it in quickly; do not overwork the dough. Gather the dough into a ball (or divide into six balls), cover in plastic wrap and chill at least 2 hours.
- Remove the dough from refrigerator and let stand at room temperature for 10 minutes. Grease a 9-inch tart pan (or six 4-inch tartlet pans). Roll the dough into a circle about ¼ inch thick and place the dough in the bottom and sides of the pan. Prick the bottom all over with a fork and refrigerate at least 1 hour.
- When you are ready to bake the crust, preheat the oven to 350°F. Line the crust with a circle of parchment paper or foil and fill with dried beans or pie weights. Bake the crust for 20-25 minutes (10-12 minutes for mini tartlets). Remove the weights and paper and bake the crust for another 3-5 minutes until golden. (The tart shell can be made one day in advance.)
- Prepare the ganache: Place the chocolate in a mixing bowl. Boil the cream in a small sauce pan and add the butter and vanilla. Pour the cream over the chocolate. Let stand for 30 seconds, and then whisk to combine until thoroughly blended. Pour into the prepared tart shell and set aside to harden at room temperature (do not refrigerate). Serve the tart the same day it is made.