Julias Chocolate Tart Dough Recipes

CHOCOLATE TART RECIPE BY TASTY

Steps:

• Make the crust: In a food processor, combine the flour, powdered sugar, and salt and pulse to incorporate. Add the butter, a few cubes at a time, and pulse until broken down to pea-sized pieces.
• In a small bowl, whisk together the egg yolk, vanilla, and water. Slowly drizzle the egg yolk mixture into the food processor and pulse until the dough starts to come together but is not yet fully incorporated, 2-3 minutes.
• Turn the dough out onto a sheet of plastic wrap, wrap tightly, and shape into a 1-inch-thick disc. Refrigerate for at least 1 hour, up to 2 days.
• Remove the dough from the refrigerator and let sit at room temperature for a few minutes to soften slightly for easy rolling.
• Place the dough disc between 2 sheets of parchment paper. Use a rolling pin to roll out to an 11-inch circle about ⅛ inch thick, starting from the center and rolling away from you and rotating the dough 90° every few rolls to ensure even thickness. If the edges of the dough crack, use the rolling pin to bring them back together. If the dough softens too much, refrigerate for a few minutes to re-solidify.
• Carefully roll the dough onto the rolling pin, then unroll over a 9-inch tart pan and gently press against the bottom and sides. Roll the rolling pin over the pan to trim the edges of the crust flush with the pan. Patch any holes around the edges with the excess dough. Use a fork to prick holes all over the crust. Freeze for about 20 minutes, until the dough is firm.
• Arrange an oven rack in the center position. Preheat the oven to 425°F (220°C).
• Crumple a sheet of parchment paper in your hands, then unwrap and press flush against the crust, covering the edges to prevent them from burning. Fill the center of the crust with pie weights and spread in an even layer to cover the entire surface.
• Bake the crust for 15 minutes, until partially baked and the parchment no longer sticks to the dough. Carefully remove the parchment and pie weights. Reduce the oven temperature to 350°F (180°C) and continue baking for another 15 minutes, until the bottom of the crust is starting to brown. Carefully transfer the tart pan to a wire rack and let cool for 30 minutes.
• Reduce the oven temperature to 300°F (150°C).
• Make the filling: Chop the chocolate.
• In a medium saucepan, combine the heavy cream and salt. Warm over medium-low heat until simmering gently around the edges of the pot, about 5 minutes. Remove the pot from the heat, add the chopped chocolate, and stir to combine. Cover for 5 minutes, then uncover and whisk until chocolate is melted and smooth.
• In a medium bowl, whisk together the eggs and vanilla. Slowly pour a bit of the chocolate mixture into the egg mixture, whisking constantly, to temper, then pour in the remaining chocolate mixture and whisk to combine.
• Strain the filling through a fine-mesh sieve into a spouted measuring cup, then pour into the cooled tart shell and spread evenly with an offset spatula.
• Bake the tart for 25-30 minutes, until the filling is set and the surface is glossy.
• Carefully remove the tart from the oven and transfer to the wire rack to cool for at least 45 minutes.
• Make the mirror glaze: In a small bowl, soak the gelatin sheets in the ice water to bloom, about 5 minutes.
• In a small pot, combine the sugar and room temperature water and bring to a boil over medium-low heat. Once the sugar has dissolved, remove the pot from the heat and sift in the cocoa powder. Stir to combine.
• In another small pot, heat the cream over medium-low heat until starting to simmer. Slowly pour the hot cream into the cocoa mixture and gently whisk to combine. Be careful not to incorporate any air.
• Once the gelatin has softened, lift the sheets from the cold water and wring out any excess water. Add the gelatin sheets to the cocoa and cream mixture and stir until fully dissolved.
• Let the glaze cool until the temperature reaches between 90-110°F (32-43°C), or warm to the touch but no longer hot.
• Strain the glaze through a fine-mesh sieve into a spouted measuring cup. Pour the glaze over the tart, using an offset spatula to cover evenly. Refrigerate the tart for about 1 hour to allow the mirror glaze to set.
• Generously sprinkle flaky sea salt over the tart, then slice and serve with a dollop of whipped cream.
• Enjoy!
• RECIPE BY: Mimo Ahmed

JULIA'S CHOCOLATE TRUFFLE TARTLETS

Steps:

• Line a jelly roll pan with parchment and keep at hand.
• Remove the bottoms from six 4 1/2 inch fluted tartlet pans (or use pans with permanent bottoms and just plan to pop the tartlets out once they're filled, baked, and cooled); spray the pans with vegetable oil spray or brush with melted butter.
• Cut the dough into six even pieces.
• Working with one piece at a time, shape the dough into a rough circle, then tamp it down with a rolling pin.
• Flour the work surface and the top of the dough and roll it into a circle 1/8 to 1/4 inch thick.
• As you roll, lift the dough with the help of a dough scraper to keep it from sticking.
• If the dough breaks (as it sometimes does even when the pros are rolling it), press it back together and keep going- it will be fine once it's baked.
• Fit the dough into a tartlet ring, pressing it into the fluted edges and cutting the top level with the edges of the pan.
• Again, patch as you go.
• Use a pastry brush to dust off any excess flour and place the lined tartlet ring on the prepared baking pan.
• When all of the shells are rolled out, chill them for at least 20 minutes.
• (Please see note in my Chocolate Tart Dough recipe regarding this step.)
• Center a rack in the oven and preheat the oven to 350°F.
• Prick the bottoms of the crust all over with the tines of a fork and bake for 12-15 minutes, rotating the pan halfway through the baking time, until the crusts are dry, blistery, and firm.
• Transfer the baking pan to a rack so that the crusts can cool while you make the filling.
• Reduce the oven temp to 300°F.
• •Julia tells you here to melt the butter and chocolate over a double-boiler on the stove. I use the microwave at half power, checking every 30 seconds after the first minute, and stirring each time.
• Allow to cool until it is slightly warmer than room temperature.
• Put the yolks and vanilla extract in the bowl of a mixer fitted with the whisk attachment.
• Start beating the yolks at medium speed, and then, when they are broken up, reduce the speed to low and gradually add the sugar.
• Increase the speed to medium-high and beat the yolks and sugar until the yolks thicken and form a slowly dissolving ribbon when the beater is lifted.
• Spoon about one third of the yolks onto the cooled chocolate mixture and fold them in with a rubber spatula.
• Don't worry about being too thorough.
• Pour the chocolate into the beaten yolks and gently fold the two mixtures together until they are almost completely blended.
• Add the cubed chocolates and biscotti, folding to incorporate the chunky pieces.
• Using an ice cream scoop or 1/4 cup measure, divide the filling evenly among the cooled shells.
• Smooth the filling with a small offset spatula, working it into the nooks and crannies as you circle the tops of the tarts.
• Bake the tarts for 10-12 minutes, until the tops look dry and the filling is just set.
• Remove to a rack to cool for about 20 minutes before serving.
• Best the day these are made, these are still terrific after they've been refrigerated- they lose their textural finesse, but the taste is still very much there.
• For longer keeping, wrap the tartlets airtight, and freeze them for up to a month.
• Thaw, still wrapped, at room temperature.
• Cook's Notes: Instead of individual tartlets, I made a 10-inch tart, and adjusted the baking time a bit longer than what is noted in the recipe.
• Additionally, when the tart came out of the oven, I wasn't pleased with the way the tops looked- too bumpy.
• So I made a quick ganache (2 ounces bittersweet chocolate+ 1/3 cup cream, nuked for about a minute, and stirred until smooth), and spread it over the top.
• Yeah, this was decadent.
• It was incredible the day it was served.
• The remainder was frozen and pulled out at the last minute for an impromptu guest dessert.
• I let it thaw at room temp for about 20 minutes before serving.
• I think I liked it better that way.
• Either way, it's an extravagant gut-bomb that is certain to please.

CHOCOLATE TART DOUGH

Steps:

• Place flour, cocoa, sugar, and salt in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal, about 10 seconds. Add yolks, cream, and vanilla; process until mixture comes together.
• Turn out dough onto a piece of plastic wrap, and flatten into a disk. Wrap well; refrigerate at least 30 minutes or until ready to use, up to 2 days.

JULIA'S CHOCOLATE TART DOUGH

Steps:

• To make dough in food processor fitted with metal blade: put the flour, cocoa, sugar and salt in work bowl and pulse just to blend.
• Add butter and pulse 8-10 times, until pieces are about the size of small peas.
• With machine running, add yolk and ice water and process, in short bursts, until JUST crumbly- don't overwork it!
• Turn it out onto the work surface and, working with small portions, smear the dough across the surface with the heel of your hand.
• Gather the dough together and shape it into a rough square.
• Pat it down to compress it slightly, and wrap in plastic.
• Chill until firm, at least 30 minutes.
• The dough can remain in the refrigerator for 3 days, or it can be wrapped airtight and frozen for a month.
• Thaw the dough, still wrapped, overnight in the refrigerator before rolling it out.
• Cook's note: When I made this, I stuck the dough in the freezer to chill, then promptly forgot about it.
• 4 hours later, when I remembered to pull it out, it was frozen solid.
• I pulled out my box grater and grated it directly into the pie pan.
• It worked beautifully, no roling involed: just patted it all down into place.