Makes 2 Tarts
*To make one tart only, make 1/2 of the filling. Prepare full recipe of dough and store 1/2 in the freezer for future use.
You will need 2x8-inch or 9-inch fluted tart pans with removable bottoms.
This recipe is a take on a short crust - very quick to prepare and easy to work with. If you like, you can make small, individual tarts using a muffin tin.
The key to success with any pastry, really, is not over-handling or over-working the dough. Especially with butter pastries, keep your hands off of it as much as possible to avoid warming the butter. Keep it cold and rest the dough for a good hour in between all mixing/rolling stages. This will relax the glutens (protein in the flour), so it doesn't shrink during baking.
The recipe is best measured by weight. Though the volume conversions are provided, this is an inconsistent way to measure dry goods.
If you have a food processor, it works beautifully for this. If not, use a pastry cutter and medium sized bowl.
6 ounces all purpose flour (1 1/3 cups)
3 ounces icing sugar (3/4 cup)
120 grams very cold butter cut into small cubes (7 Tbsp)
pinch of salt
In a food processor, pulse flour and icing sugar until combined. Add butter and pulse until the butter incorporates into the flour; take care not to over-mix, it should resemble oats in texture.
Add 2 egg yolks and continue pulsing until it just begins to form a smooth consistency, adding up to 2 tbsp ice cold water as needed if mixture is dry. Remove the dough and quickly work into a ball, bringing any loose flour into a uniform ball. Place between two sheets of plastic wrap and roll out to a six inch disc.
Let the dough rest and chill in the fridge for an hour.
After the dough has rested, unwrap and lay between two new sheets of plastic, at least 12 inches. Keep the edges loose to allow the dough to be rolled out easily. Rolling the dough out between plastic helps keep your hands from warming the dough, and then there is no need to flour the surface, while making for easier handling when transferring to the tart shell.
Roll the pastry out to approximately 11-inches, just large enough to line the shell with a slight overhang. Press the dough into the corners with your fingers. If there are any cracks you can patch them up with extra dough trimmings. Pierce the dough all over with a fork. Return to the fridge for another hour before baking.
Bake the shell at 350 for about 15-20 minutes. We're looking for a nice even browning, the time may vary depending on your oven.
10.5 ounces very good quality dark chocolate (use the best you can, the success is totally dependent on the quality of chocolate.)
9 ounces 35% cream
3.5 ounces 10% cream
2 eggs, whisked
Chop the chocolate into very small pieces and set in a medium bowl.
Heat the 35% cream and 10% cream until hot but don't boil. Pour the cream mixture over the chocolate and stir until melted. Whisk in the eggs until incorporated.
Cool your oven down to 300 degrees. Pour the mixture into the baked tart shell taking care to not spill any on the edges. Bake in the middle of the oven for about 20-25 minutes. The chocolate should be set for all but the center 2 inches, which should still jiggle when lightly tapped.
Cool the tart slightly, remove from pan and serve with lightly whipped cream, fresh berries and candied fruit and peel, if you like.