At work we had a going away party for one of my supervisors who is moving on to bigger and better things (sad day). She wanted the link to this blog, and I gave it to her, so maybe she will see this.  If so, HI! Now she is a big desserts person, so my colleagues and I decided to make a few desserts for her. Of course my colleagues are big chocolate people and so is my supervisor. Now you know that I am not the biggest chocolate fan, but I sucked it up and made this anyways. I found it scrolling through my food network app on the way to the market and was able to find everything I need. Turns out its not THAT complicated and it tasted pretty good too for a guy who isn’t big on chocolate. The recipe worked out well, but I also thought I would decorate it more with some vanilla buttercream frosting and topped it with raspberries to complete it.

Ingredients:

• 2 cups all purpose flour
• 5 tbsp sugar, separated
• 1/2 tsp salt, separated
• 3/4 cup unsalted butter, cold, cut into small cubes
• 1 large egg, separated
• 2 tbsp ice water, possibly more if necessary
• 1 cup heavy cream
• 1/2 cup milk
• 10 oz semi-sweet chocolate, chopped (I used chips)
• 2 large eggs @ room temp

Instructions

• For the dough, combine flour, 3 tbsp sugar, and 1/4 tsp salt in a large mixing bowl
• Add the butter cubes and mix (i used my hands) until you have course crumbs
• Combine 1 egg yolk with 2 tbsp ice water and blend together
• Make a well at the bottom of the pastry bowl and add yolk/water mix
• Blend the yolk mix with the dough (make sure not too wet or crumbly. If it is too crumbly, add 1 tbsp ice water)
• Form dough into disk, wrap in plastic, and refrigerate for at least 30 min
• Roll out the dough and place in tart pan, pressing firmly into all the ridges
• Let it relax in the refrigerator for 15 min
• Bake in oven at 350 degrees for 30 min (recipe says to use foil and pie weights, but I didn’t and it turned out fine)
• Take out the crust, use the egg whites to wash, and rebake for ~7-8 min (make sure it doesn’t burn)
• While the crust cools, make the filling
• Heat heavy cream and milk in a pot over med-low heat, until simmering
• Remove from heat and slowly stir in the chocolate making sure that it melts evenly and smoothly
• Evenly stir in the 2 tbsp sugar and 1/4 tsp salt
• Whisk the 2 room temp eggs and then incorporate them into the mix
• Pour the chocolate into the cooled tart shell
• Bake at 325 degrees for 18-20 min until the filling sets and the surface is glossy
• Let the tart cool and set before cutting (I had to put mine in the fridge for ~15-20 min to help it set)
• Decorate if you’d like, or just dive right in!