Chocolate Tart

This is my family's favorite tart by far. It is a class out of Joy of Cooking and I take no credit for it, it is just a great, classic recipe. I serve it cold and top it with whipped cream. Sometimes I even get out a star tip and decorate it with the whipped cream. If you have two tart pans, I recommend making two because this is a favorite of any chocolate lovers. You can also use my recipe for pate sucre, but the shortbread crust is much easier and I think it adds something to this recipe.

Chocolate Tart

Servings: 1-9.5"-10" tart (serves 8-12 people)

Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hour

Ingredients for shortbread dough
1.25 cups AP flour
1/3 cup sugar
1 tsp lemon zest (optional)
1/4 tsp salt
1/2 cup unsalted butter, cut into pieces
1 large egg yolk

Directions for shortbread
Combine the flour, sugar, lemon zest and salt in a food processor. Add the butter. Pulse until the mixture resembles coarse crumbs. Add 1 large egg yolk. Mix until the dough just comes together into a ball. If the dough is too soft, wrap in plastic and refrigerate for at least 30 mins or up to 2 days. Press the dough into one 9.5"-10" 2-piece tart pan or eight 3.5" tartlet pans. Prick the bottom and sides with a fork. Optionally, cover and refrigerate for 30 mins (I never do this, but the recipe says to). Cook at 400F until it is a deep golden brown, about 18-22 minutes. Let cool before filling

Ingredients for filling

1 cup heavy cream

8 oz bittersweet or semisweet chocolate, finely chopped

1 large egg, lightly beaten

Directions for the filling
Preheat oven to 375F. In a small sauce pan, bring 1 cup of heavy cream to a simmer. Remove from heat and add chocolate. Whisk until the chocolate is melted, then whisk in the egg (already lightly beaten). Pour into shortbread crust and bake until the center only slightly quivers when the pan is tapped, about 15-20 minutes. Let cool to room temperature and then I refrigerate it before serving. Top with whipped cream before serving.