In honor of Valentines Day this month, we did a chocolate theme Recipe Swap. Jen S talked about her love for chocolate and how she made her chocolate tarts. We had a great time enjoying the various chocolate treats as well as Burdick's hot chocolate!
Homemade Chocolate Tart (submitted by Jen S., taken from Better Homes and Gardens)
Shortbread Crust:
3/4 cup cold unsalted butter
1/4 cup granulated sugar
1 Tbsp. powdered sugar
2 cups flour
1 egg white, lightly beaten
Filling:
1 cup heavy cream
1/2 cup milk
8 oz. excellent quality bittersweet chocolate (70% cacao), chopped
1/4 cup granulated sugar
1/4 tsp salt
2 large eggs, at room temperature, beaten
1. To make the crust: Pre-heat oven to 350. In a medium saucepan melt butter over low heat. Remove from heat, add both sugars, and stir to combine. Stir in the flour and set aside to cool for 15 minutes. Press the dough evenly onto bottom and sides of tart pan. It is important to fit the dough evenly into every nook and cranny of the pan, especially the scalloped edges. Trim excess dough with a knife.
2. Place the tart shell on a sturdy cookie sheet so it will be easy to move in and out of oven. Line the shell with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes. Take the tart out of the oven; remove foil and weights or beans. Using a pastry brush, lightly coat the shell all over with a thin layer of egg white. Return to oven and continue to bake for another 8 minutes until the shell is cooked through and a light golden color, but not browned. (The tart will be cooked again with the filling so you don't want it to burn on the second bake.) Set aside to cool while making the filling. Reduce the oven temperature to 325.
3. To make the filling: Combine the heavy cream and milk in a saucepan and heat over med-low heat until the mixture just simmers around edges. Remove pan from heat, add chopped chocolate, and stir until smooth. Add sugar and salt, whisk until well incorporated. Let sit for 5 minutes to cool slightly. Add eggs, and whisk until completley blended. Pour filling into cool tart shell, and bake for 15-20 minutes until the filling is just set and surface is glossy. If bubbles or cracks from on surface, remove tart from oven, it is beginning to over bake. Cool on wire rack. Makes about 12 servings.
Valentine Brownies (Ellen Patton got this recipe from a chocolate class taught by June Jacobs)
Makes 24 squares (or about 18 hearts) in a jelly roll pan - these will be large!
Preheat oven to 350 degrees. Melt 6 ounces unsweetened chocolate and 3/4 cup unsalted butter in a double boiler over simmering water. Set aside. Meanwhile, mix 3 cups sugar and 6 extra large eggs in a large bowl with a wooden spoon. Add 2 teaspoons vanilla and a pinch of salt. Add the chocolate mixture. Now stir in 1½ cups unbleached flour and 1½ cups chopped walnuts. Pour into well greased big square pan (or jelly roll pan). Bake for 25 minutes. Cool and cut out with a heart-shaped cookie cutter.
