Chocolate tart from Le Cordon Bleu
x-posted to sweet_baking
Dough
200g flour
50g sugar
125g butter
1 egg
grated rind of 1/2 lemon
2-3 drops of vanilla extract
drop of salt
Filling
250g dark chocolate
2 eggs
4 egg yolks
60g sugar
200g butter
Method
Whip soft butter with sugar, place the bowl with butter on double boiler and keep whipping for another 30 seconds. Remove from heat, add egg.
Sift flour into butter mixture, add lemon rind and vanilla extract.
Mix well, then knead for 30 seconds.
Refridgerate dough for 15-20 minutes.
Roll dough out or flatten with palms of your hands right into the baking dish.
Cover with foil, add dry beans or pie weights and bake at 170°С/350°F for 15-20 minutes.
While the crust is baking, prepare the filling.
Melt butter and chocolate in double boiler.
In another bowl, mix eggs, yolks and sugar.
Mix the two together.
Remove crust from the oven.
Reduce oven heat to 160°C/325°F.
Take beans out of the crust.
Let cool for 5-10 minutes.
Add filling into crust.
Return tart to the oven for 5 minutes.