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Chocolate tart12/16/2023 Place the chopped chocolate in a medium bowl, then pour the hot liquid in the pan over the chocolate. In a small saucepan, warm the butter, cream, and milk just until it's beginning to boil.Remove the crust from the oven and reduce the oven temperature to 350☏. Blind bake the crust for 11 minutes, then remove the parchment paper with the pie weights/beans, and bake the crust for another 10 to 12 minutes, just until the edges are beginning to golden. Place a sheet of parchment paper inside the pan, on top of the dough, and fill with pie weights or dried beans. Prick all along the bottom of the dough with a fork.Use these cut off scraps to add dough to wherever may need a little more height along the rim of the tart crust. Use a sharp knife to cut off the rim of the dough anywhere where it might be sitting up much higher than another area of the dough. Now lift the dough edges back up and mold them against the edges of the pan. Lightly fold the edges of the dough inward so that you can slip those 2-inch wide parchment paper strips into the pan against the edges. Gently lift the dough circle off the board and center it into the prepared pan. Sprinkle a pinch of flour over the dough before rolling the dough out into a 1/4 inch thick circle. Turn the dough out onto the prepared surface. Lightly sprinkle a wood board or pastry marble with flour.Use the extra scraps from the parchment paper to create 2-inch wide strips that can be used against the inside edges of the cake pan, but don't place these strips in the pan just yet. If you're using a 6-inch cake pan, as done here, line the bottom of the cake pan with a sheet of parchment paper. If you have a 6-inch tart pan, grease the pan well. Wrap the dough and press down on it to create a disc shape. Roll out a sheet of plastic wrap and turn the dough out onto the plastic. Stream in a teaspoon of cold water at a time until your dough starts to pull away from the sides of the bowl and forms a compact mass.Alternatively, you can use a pastry blender or food processor if you don't have a stand mixer. Add the unsalted butter, and mix on medium speed until you get a shaggy dough with clumps no bigger than the size of peas. Combine the flour and powdered sugar together in the bowl of a stand mixer on low speed.You’ll only need a thin slice of this tart to fulfill your chocolate craving, but the few bites that it takes to eat that slice will be pure bliss. While the caramel is optional, I love that it adds another layer of flavor and extra gooeyness. It’s got that perfect balance and tastes absolutely delectable with the caramel in this chocolate tart. I really love Trader Joe’s dark chocolate (72%) pound plus bar, and that’s what I use in this recipe. There’s no sugar in the chocolate filling, so picking chocolate that’s both rich and somewhat sweet is important. The reason for this is that a chocolate tart is made with just chocolate, cream, butter, and eggs. This isn’t the place to use bittersweet chocolate, or even chocolate that’s super dark (90%, etc.), unless you like eating that kind of chocolate straight out of the wrapper. And by best chocolate, I mean whatever type of chocolate tastes really good to you. When making a chocolate tart like this, it’s really important to use the best chocolate that you can. There were no artificial ingredients getting in the way of me indulging in pure, unadulterated chocolate, just as it is with this chocolate tart. After just a few tastings at the French chocolate festival, my palate had felt like it had been swimming in chocolate all day. Personally, I’ve always preferred my chocolate to be dark because of its rich chocolate flavor. I was reminded of this feeling after one bite of this chocolate tart with caramel, also known in French as a tarte au chocolat et caramel. My tastebuds were overwhelmed at the pure richness and luxury of the chocolates there. I was lucky enough to attend the chocolate festival during one of my trips to Paris in the fall, and it was spectacular. People line up at the doors of the Port de Versailles for a chance to taste the best chocolate in the world. They’ve even got their own festival (Salon du Chocolat) each year to showcase their work. Chocolatiers are revered, adored, and celebrated in France. The French know what it means to be a chocolate-lover.
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