The first time I made and tasted this chocolate tart recipe from Simon Hopkinson, the famed British chef and celebrated cookbook author, I almost couldn’t believe what I was experiencing. I certainly don’t want to offend anybody but I’ll say…it was almost like having a religious experience. Really. Not being a particularly huge chocolate fan (As a child, I used to beg my mother to make chocolate chip cookies without the chocolate chips – to no avail), I found myself startled at my sudden realization…and my own naivety honestly, that something chocolate could taste this…insanely good! As I slooowly relished each bite, I was right then and there, transformed into a believer. I’m telling you, this tart will take you places.
My notes in the cookbook, Art of the Tart, clearly document my conversion…
Simon Hopkinson’s Chocolate Tart
“This is THE perfect chocolate tart. Nothing comes close. Guaranteed to satisfy the most discriminating chocolate lover. This should be a must on your “to try” list.” ~Julie
|3/4 cup butter|
2/3 cup confectioner’s sugar
2 egg yolks
2 cups all-purpose flour
2 large eggs
3 egg yolks
5 Tbs sugar
2/3 cup unsalted butter
7 oz (7 squares) best bitter chocolate, broken into pieces (“please, use the very best chocolate you can afford” ~Julie)
For the dough:
Put the butter, confectioners’ sugar, and egg yolks in a bowl or food processor and work together quickly. Blend in the flour, and work to a homogeneous paste. Chill for at least 1 hour.
Preheat the oven to 350°. Roll out the dough as thinly as you can, and line a 10-inch tart pan. Bake blind for about 25 minutes, or until pale biscuit-colored, but thoroughly cooked through. Remove from the oven and increase the temperature to 375°.
For the filling:
Put the eggs, yolks, and sugar in a bowl and beat vigorously together, preferable with an electric mixer, until really thick and fluffy. Melt the butter and chocolate together in a bowl over a saucepan of barely simmering water, stirring until smooth. Pour onto the egg mixture while just warm. Briefly beat together until well amalgamated, then pour into the tart shell. Return to the hot oven for 5 minutes, then remove and let cool. Serve with heavy cream.