1. In a mixing bowl combine 1 1/2 cups of flour 1/2 tsp salt,1 tbs powdered sugar and mix well. Add 1/2 cup of butter and mix well until fully incorporated and you have a coarse, cornmeal like texture. Add 3 tablespoons of ice water , mix well, then knead into a soft ball. Cover and place in fridge for 20 minutes. When dough is chilled roll out , place in tart pan, pierce bottom well with a fork and bake at 350 for 15 minutes or until golden brown. When tart shell is ready set on a wire rack to cool. 2. In a sauce pan combine 1 1/2 cups heavy cream, 1/2 tsp vanilla extract, 3 tbs sugar, 4 ounces bakers chocolate, 4 tbs butter. Turn heat on to medium while stirring with a wire whisk to prevent chocolate from sticking to bottom of pan. When all ingredients are melted and mixture begins to bubble remove from heat and pour into tart shell. Tap pan on counter to remove any air bubbles then place in fridge to chill and set. 3. Prepare a small amount of heavy syrup in a small saucepan by boiling together 3 tablespoons of sugar with 6 tablespoons of water. When syrup has thickened and is bubbling pour into a bowl. 4. In a double boiler melt together 3 ounces bakers chocolate and 2 tbs butter stirring well. When melted add 1 tsp to 1 tablespoon of the syrup mixture to give the tart glaze a nice shine. When all ingredients are thoroughly mixed let sit for just a few moments then pour over tart. Shake pan lightly so glaze spreads evenly to the edges of the tart. Set in fridge for several hours to chill and set. 5. When tart is chilled garnish with chocolate ganache or whipped cream and serve. ---------------------------------------------------------------------------
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