Chocolate Tart
Prep:
15 Minutes
Cook Time:
25-30 Minutes
Serves: 8-12
Ingredients:
- 1 pkg. Wewalka Pie Crust Dough
- 1 ¾ cups heavy whipping cream
- 14 oz. dark chocolate (70 % cacao)
- 4 Tbsp. butter
- 1 egg yolk
- 1 pinch ground cloves
- 3 Tbsp. red currant jam (or raspberry)
- Pie weights or dry beans (to blind bake)
Garnish:
- 4 oz. raspberries
- 1-2 Tbsp. cocoa powder
- Chocolate flakes/shaved chocolate
Directions
1. Take Wewalka refrigerated Pie Crust Dough out of the fridge 15 min. before usage. Preheat the oven to 400°F. Unroll tempered Pie Crust Dough on parchment paper. Cut and form to get a rectangular dough shape. With the help of the paper, move into a baking pan.
2. Prick with fork many times. Lay an additional piece of parchment paper on the dough and add pie weights (or pie weight alternative such as dry beans) on top of parchment paper. Blind bake the dough for 10-12 min. Take out from oven, reduce heat to 300°F and remove weights/beans. Bake for 15 min. more, or until nicely browned. Spread jam on hot crust and let cool.
3. Heat heavy whipping cream in sauce pan over medium heat. Melt chocolate in cream and mix well. Stir in butter and let cool. Add egg yolk and ground cloves and mix until combined. Pour chocolate filling in baked tart, spread evenly and cover. Let cool for 4-6 hours.
4. Dust tart with cocoa powder and garnish with raspberries and shaved chocolate or chocolate flakes.
