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
- Cream together the butter, sugar, salt, and almond flour in an electric mixer.
- Slowly add the egg, scraping down the bowl.
- Add the flour and baking powder, mixing until thoroughly combined.
- With minimum handling, shape the dough into a disk, then wrap in saran wrap. Chill; allow to rest for several hours.
- 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.
- Preheat oven to 325º F.
- 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
- Combine the chocolate, cardamom, and salt in a large heatproof bowl.
- 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.
- 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.
- 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.
- Allow to cool completely on a wire rack, 1-2 hours. Serve slightly warm or at room temperature.
- To finish, dust lightly with powdered sugar.