Tartines Chocolate Rye Tart Recipe 425

TARTINE'S CHOCOLATE-RYE TART RECIPE - (4.2/5)

Steps:

• To Make Crust: Using an electric mixer fitted with paddle attachment, beat butter and sugar on medium speed until creamy, 1-2 minutes. Add egg and mix to combine, then add yolk and mix to combine. Stop mixer and scrape down sides of bowl with a rubber spatula. Turn on mixer to low speed, add vanilla extract and mix to combine. Add flour and cocoa and mix until combined. Transfer dough to a large piece of plastic wrap, form into a rectangle, wrap tightly and refrigerate until firm, at least 1 hour. Divide chilled dough into two equal pieces. Rewrap one piece and place in refrigerator. Lightly dust both sides of other dough piece with cocoa powder. Transfer to a sheet of parchment paper and cover with a second sheet. Roll dough out between parchment sheets, rotating periodically, into a circle 14 inches across and about ⅛-inch thick. Transfer dough (still in parchment) to refrigerator and let chill. Meanwhile, roll out second dough piece, using the same technique. Place in refrigerator to chill. Meanwhile, remove first dough circle and place in a 9-inch tart pan with a removable bottom, lightly pressing dough into sides of pan. Use a sharp knife to trim excess dough hanging over edges. Place tart shell in freezer until firm, 15 minutes. Preheat oven to 350 degrees. Remove second pastry round from the refrigerator. Use a pastry wheel, pizza cutter or sharp knife to cut dough into ¾-inch-wide strips. Return strips to refrigerator. Line tart shell with parchment paper and fill with pie weights. Bake until shell is slightly puffy, 15-20 minutes. Remove from oven and remove pie weights. Let cool to room temperature, then place in the refrigerator. Increase oven temperature to 400 degrees To Make Filling: Using an electric mixer, whip egg whites on medium-high speed until foamy. Add sugar a little at a time until incorporated. Turn mixer to high and beat whites until stiff peaks form, 3-5 minutes. Turn off mixer and gently fold almonds and vanilla into whites, then fold in chocolate. Remove tart shell from refrigerator. Spread apricot jam over bottom of tart shell, then fill shell with meringue, smoothing it in an even, flat layer. Remove strips of dough from refrigerator and lay half of them across meringue, spaced evenly. Lay remaining dough strips perpendicular to other strips. Trim any excess dough hanging over edge. Press strips into edge of crust to seal. To Make Egg Wash: In a small bowl, whisk together egg yolk and heavy cream. Brush lattice strips with egg wash. Bake until meringue puffs and darkens slightly, 30 minutes. (If meringue colors too quickly, reduce oven to 375 degrees, rotate tart and continue to bake.) Let cool to room temperature before slicing. Pie can be stored at room temperature up to 2 days.

TARTE TATIN

Steps:

• Preheat the oven to 425 degrees F.
• Peel and core the apples, then cut them into quarters.
• Spread the butter on the bottom of a 12-inch ovensafe nonstick skillet. Mix the sugar, salt and vanilla together to evenly distribute the caviar. Sprinkle the sugar mixture evenly over the butter. Squeeze over the lemon juice.
• Place the apple quarters cut-side up on top. Remember, the bottom will become the top so make it look pretty. Put the pan over medium heat and cook until the sugar melts, caramelizes and begins to thicken. The apples will release their juices during this process, so it could take 10 to 15 minutes. If the juices start getting too dark, lower the heat a little.
• While the apples are cooking, take the puff pastry out of the fridge. Use a knife to cut a circle just big enough to fit over the top of the apples in the skillet. Keep chilled.
• When the sugar has caramelized, place the pastry circle over the apples, gently tucking in the sides. Transfer to the oven and bake until the pastry is risen and golden brown, 15 to 20 minutes. Let rest 10 to 15 minutes.
• Carefully turn the tarte tatin out onto a serving plate. Serve with whipped cream.

TARTINE WITH CHOCOLATE AND MINT BUTTER

Steps:

• Cut the baguette on the bias into 8 thin slices. In a small bowl, mix together the chopped mint and butter. Cut the chocolate pieces so that 2 pieces match the size of the bread slices. Heat the chocolate in the microwave 5 seconds to soften just enough cut the pieces.
• Spread the butter onto the slices of bread. Lay out 2 pieces of chocolate on each tartine. Sprinkle a little salt on top. Serve.

CLASSIC CHOCOLATE TART

Steps:

• Combine flour, sugar, and salt in a food processor. Pulse to combine. Add cold butter and pulse until crumbly. Slowly add water to food processor until mixture comes together. Refrigerate for 1 hour.
• Flour a work surface and a rolling pin. Roll out dough into a 10-inch disc.
• Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch tart pan.
• Carefully place dough into the prepared tart pan. Trim dough from the edges of the pan. Prick holes into the dough on the bottom and along the sides of the pan.
• Bake in the preheated oven until lightly browned, 20 to 23 minutes. Remove from oven and allow to cool completely, about 1 hour.
• Pour heavy whipping cream into a microwave-safe bowl. Microwave for 2 minutes or until bubbles start to form along outside of the bowl. Add chocolate chips and let sit for 15 to 20 seconds. Whisk until smooth. Pour chocolate ganache into cooled crust. Let cool at room temperature until set, about 30 minutes. Keep refrigerated.

RYE TARTE TATIN

Steps:

• Make the sorbet, if desired: In a small pot, combine sugar, honey, salt and 1/2 cup/120 milliliters water. Bring to a boil, then reduce heat and simmer until sugar is dissolved, 3 to 5 minutes.
• In a large bowl, whisk the yogurt until it loosens, then whisk in honey syrup and lemon juice to taste. Chill mixture until very cold, at least 2 hours. Freeze the sorbet in an ice-cream machine according to manufacturer's instructions. Transfer to a container and store in freezer. Sorbet can be made up to 1 week in advance.
• Make the crust: In the bowl of a food processor, pulse together rye flour, all-purpose flour and salt. Briefly pulse in butter, then drizzle in cider vinegar and cold water. Pulse until dough starts to come together, drizzling in more water if it looks too dry (you may need to add several more tablespoons). Remove dough from food processor, pat into a disc, and wrap in plastic wrap. Chill for at least 1 hour and up to 5 days. (You can also make the dough by hand, cutting the butter into the flour mixture using two knives or a pastry cutter and drizzling in the cider vinegar and water.)
• Heat oven to 400 degrees, and place a rimmed baking sheet on a rack in the middle of the oven.
• Prepare the apple filling: Brush bottom and sides of a deep 10-inch sauté pan with softened butter, then sprinkle evenly with sugar.
• Peel apples. Cut down one side of the apples as close to the core as possible. Rotate and cut the opposite side, so you end up with two large rounded pieces (the apple "cheeks"). Cut off the remaining smaller pieces on the sides, keeping them separate. Arrange as many of the apples cheeks, round side down, as you can fit in one layer in the prepared sauté pan, snuggling them together. Top with all of the remaining apple pieces, big and small. You will have two layers of apples.
• On a lightly floured work surface, roll dough out to a 12-inch circle. Trim into an 11-inch circle and prick all over with tines of a fork. Place on top of apples and tuck excess into the sides.
• Place skillet on a burner over high heat and cook until bubbling juices turn deep amber and smell like caramel and brown butter, 13 to 20 minutes. (Lower heat to medium-high if it starts to bubble too vigorously.) The juicier the apples, the longer this will take. The pastry will start to melt over the apples and that is O.K.
• Transfer skillet to the rimmed baking sheet in oven and bake until crust is golden brown, 35 to 45 minutes. Transfer to a rack and let cool for 5 minutes.
• If you made the sorbet, take it out of the freezer about 20 minutes before serving (otherwise it may be too hard to scoop).
• To serve, run a butter knife along the inside edge of the skillet to dislodge any stuck pastry. Put a large serving platter over the skillet and, quickly and carefully using oven mitts, flip the tart onto the serving platter. Cool for at least 15 minutes, then slice and serve, with the sorbet if you like.

CHOCOLATE TART RECIPE BY TASTY

Steps:

• Make the crust: In a food processor, combine the flour, powdered sugar, and salt and pulse to incorporate. Add the butter, a few cubes at a time, and pulse until broken down to pea-sized pieces.
• In a small bowl, whisk together the egg yolk, vanilla, and water. Slowly drizzle the egg yolk mixture into the food processor and pulse until the dough starts to come together but is not yet fully incorporated, 2-3 minutes.
• Turn the dough out onto a sheet of plastic wrap, wrap tightly, and shape into a 1-inch-thick disc. Refrigerate for at least 1 hour, up to 2 days.
• Remove the dough from the refrigerator and let sit at room temperature for a few minutes to soften slightly for easy rolling.
• Place the dough disc between 2 sheets of parchment paper. Use a rolling pin to roll out to an 11-inch circle about ⅛ inch thick, starting from the center and rolling away from you and rotating the dough 90° every few rolls to ensure even thickness. If the edges of the dough crack, use the rolling pin to bring them back together. If the dough softens too much, refrigerate for a few minutes to re-solidify.
• Carefully roll the dough onto the rolling pin, then unroll over a 9-inch tart pan and gently press against the bottom and sides. Roll the rolling pin over the pan to trim the edges of the crust flush with the pan. Patch any holes around the edges with the excess dough. Use a fork to prick holes all over the crust. Freeze for about 20 minutes, until the dough is firm.
• Arrange an oven rack in the center position. Preheat the oven to 425°F (220°C).
• Crumple a sheet of parchment paper in your hands, then unwrap and press flush against the crust, covering the edges to prevent them from burning. Fill the center of the crust with pie weights and spread in an even layer to cover the entire surface.
• Bake the crust for 15 minutes, until partially baked and the parchment no longer sticks to the dough. Carefully remove the parchment and pie weights. Reduce the oven temperature to 350°F (180°C) and continue baking for another 15 minutes, until the bottom of the crust is starting to brown. Carefully transfer the tart pan to a wire rack and let cool for 30 minutes.
• Reduce the oven temperature to 300°F (150°C).
• Make the filling: Chop the chocolate.
• In a medium saucepan, combine the heavy cream and salt. Warm over medium-low heat until simmering gently around the edges of the pot, about 5 minutes. Remove the pot from the heat, add the chopped chocolate, and stir to combine. Cover for 5 minutes, then uncover and whisk until chocolate is melted and smooth.
• In a medium bowl, whisk together the eggs and vanilla. Slowly pour a bit of the chocolate mixture into the egg mixture, whisking constantly, to temper, then pour in the remaining chocolate mixture and whisk to combine.
• Strain the filling through a fine-mesh sieve into a spouted measuring cup, then pour into the cooled tart shell and spread evenly with an offset spatula.
• Bake the tart for 25-30 minutes, until the filling is set and the surface is glossy.
• Carefully remove the tart from the oven and transfer to the wire rack to cool for at least 45 minutes.
• Make the mirror glaze: In a small bowl, soak the gelatin sheets in the ice water to bloom, about 5 minutes.
• In a small pot, combine the sugar and room temperature water and bring to a boil over medium-low heat. Once the sugar has dissolved, remove the pot from the heat and sift in the cocoa powder. Stir to combine.
• In another small pot, heat the cream over medium-low heat until starting to simmer. Slowly pour the hot cream into the cocoa mixture and gently whisk to combine. Be careful not to incorporate any air.
• Once the gelatin has softened, lift the sheets from the cold water and wring out any excess water. Add the gelatin sheets to the cocoa and cream mixture and stir until fully dissolved.
• Let the glaze cool until the temperature reaches between 90-110°F (32-43°C), or warm to the touch but no longer hot.
• Strain the glaze through a fine-mesh sieve into a spouted measuring cup. Pour the glaze over the tart, using an offset spatula to cover evenly. Refrigerate the tart for about 1 hour to allow the mirror glaze to set.
• Generously sprinkle flaky sea salt over the tart, then slice and serve with a dollop of whipped cream.
• Enjoy!
• RECIPE BY: Mimo Ahmed