Tuesday, December 2, 2014


My friend's son requested a chocolate pie. His wish is my command. I like my chocolate in a pâte sucrée crust so I whipped up this Cardamom Chocolate Tart instead.

Cardamom Chocolate Tart
Par-baked Pâte Sucrée (makes one 9-inch tart or 6 mini tart shells - 4 x 1 inch tart form)
8 tablespoons unsalted butter, softened (room temp)
1/3 cup sugar
1.5 tablespoons almond flour
1 egg, slightly beaten (room temp)
1.5 cups of all-purpose flour
1/8 teaspoon salt
pinch baking powder
  1. Cream together the butter, sugar, salt, and almond flour in an electric mixer.
  2. Slowly add the egg, scraping down the bowl.
  3. Add the flour and baking powder, mixing until thoroughly combined. 
  4. With minimum handling, shape the dough into a disk, then wrap in saran wrap. Chill; allow to rest for several hours. 
  5. Roll out to fit six 4" x 1" tart pans, about 1/8" thickness. Trim excess dough from edges with a knife. Chill in freezer for 15-20 minutes.
  6. Preheat oven to 325º F. 
  7. Bake the tart shells for 15 minutes, or until just barely browned. Remove from oven and allow the shells to cool while you prepare the filling.
1 1/4 cups heavy cream
9 ounces bittersweet chocolate (not more than 65% cacao), chopped
2 large eggs (room temp)
1 teaspoon ground cardamom
1/4 teaspoon kosher salt
  1. Combine the chocolate, cardamom, and salt in a large heatproof bowl. 
  2. Place the cream in a heavy-bottomed saucepan and bring just to a boil. Remove and immediately pour over the top of the chocolate. Let stand for 5 minutes, and then whisk steadily until all the chocolate is melted.
  3. Crack the eggs into a separate bowl, and whisk. Slowly stream a small amount of the chocolate mixture into the eggs, whisking as you pour. Continue until the egg mixture feels warm to the touch; then mix it back into the chocolate mixture. 
  4. Pour filling into cooled tart shell(s). Bake on the middle of the oven for 20-25 minutes, then rotate the tart(s) 180 degrees, and continue baking for an additional 10 minutes. The tart is finished when the edges are set about 2 inches in and the center is no longer liquid but still wobbly. Be careful not to overtake or the filling will be dry; the filling continues to cook and set after it is removed from the oven. 
  5. Allow to cool completely on a wire rack, 1-2 hours. Serve slightly warm or at room temperature. 
  6. To finish, dust lightly with powdered sugar. 

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