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Dark Chocolate Tart

3/23/2022

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Random fact about me: I haven't always been a fan of cake. 🍰 As a child, my irrational dislike of cake actually prompted me to make some pretty strange birthday dessert requests in lieu of a traditional birthday cake.  And my rock star of a mom indulged me every year and produced elegant displays of  donuts with candles, fruit pies and bowls of colorfully sprinkled ice cream.  🍨  I'm thankful for a mom who never questioned my food choices and threw me plenty of cake-less birthday parties as a child.  (Yes, I was that kid. 😅)

​We celebrated 3 family birthdays last week - my mother in law, my first born and his wonderful wife.  That's 3 reasons to celebrate and three good excuses to eat birthday dessert. 😅  Even though I couldn't be with my son and daughter in law to celebrate their birthdays in person, that didn't stop me from eating commemorative birthday dessert. 🥮  Is commemorative dessert a thing or just an excuse to eat dessert? 😂
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As I've gotten older, I've actually developed an appreciation for cake - especially as a means of celebration. 🎂 I can't help but think that my late in life cake affection stems from the fact that a significant part of my current career involves making cakes to commemorate significant moments in other peoples lives.  I could argue that I owe the success of my catering business to cake.  Back in 2016, I started baking cupcakes for a local coffee shop, and I quickly became known to many around town as the "cupcake lady".  🧁  It was all cakes and cookies from there.  
 
To celebrate my mother in laws birthday last week - I threw it back into my non-traditional birthday ​dessert roots and made a Dark Chocolate Tart.  Yes, I'm the girl who likes to show up to the party with an unexpected dessert.  (One year, I made glow in the dark jello squares for my daughter's school dance. 🤷🏻‍♀️ 🤣)  Wonderful, unpredictable, stunning desserts are the perfect way to celebrate any occasion. 
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Dark Chocolate Tart
Pate Sucree
1 egg
1 teaspoon vanilla
1 1/2 cups flour
2/3 cup powdered sugar
1/4 teaspoon salt
8 Tablespoons butter, melted and hot

Tart
1 cup half and half
4 egg yolks
1 Tablespoons cocoa
1/4 teaspoon salt
12 ounces dark chocolate, chopped
1 1/2 teaspoon vanilla
10 Tablespoons butter, melted
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Whisk together egg and vanilla for pate sucree.   
Pulse flour, sugar and salt in food processor.  Add butter.
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With processor running, add egg and process until dough forms.  
Place dough between 2 pieces of parchment paper.  Roll to 18x12".  
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Transfer dough and parchment to a baking sheet and freeze 30 minutes.  
Transfer dough to counter.  Peel away parchment.  
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Press tart pan into dough to cut circle.  
Cut remaining dough into 1" strips.  
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Fit round dough into tart pan bottom.  
Fit strips of dough around edges of pan.
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Freeze tart shell 20 minutes.  
Spray a sheet of foil with cooking spray.  Place greased side down on tart.  
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Fill with pie weights. (or coins) 
Bake 30 minutes at 350.  Remove foil and weights and bake another 10 minutes.  Cool. ​
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Whisk together half and half, egg yolks and cocoa in saucepan.  
Cook, stirring constantly, until 170-175 degrees.  
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Remove from heat and whisk in chocolate and vanilla.  
Whisk in buttter.  
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Pour into a strainer and into cooled tart shell.  Let cool 20 minutes.  ​
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Cover with plastic wrap.  Refrigerate 2-24 hours.  ​
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Top with whipped cream.
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Garnish with fresh fruit if desired.  

Happiest of birthdays Judy, Ryan and Holly - love you all.  

Ciao!
Click here for a printable version of this recipe
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