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Bistro 24 and Top of the Rock Chocolate Tart With Sweet Chocolate Dough
6 T. unsalted butter, softened
6 T. powdered sugar
5 egg yolks
5 whole eggs
1/2 C. all-purpose flour
1/3 C. cake flour
2 T. cocoa powder
1 lb. 10 oz. chocolate, finely chopped
1 quart heavy cream
Using an electric mixer, cream together butter and powdered sugar. In stages, add 2 egg yolks and 1 egg to the butter mixture until fully combined. Being careful not to overmix, add flours and cocoa powder. Cover a sheet pan with parchment paper, then turn mixture out over the parchment paper. Cover mixture with another sheet of parchment paper and cool in the refrigerator.
Once dough has cooled, turn out onto a floured surface. Flour top and use a rolling pin to roll dough out to 1/4-inch thickness; cut into a 10-inch tart shell. Butter tart pan and place dough inside. Bake at 350°F. for 5 to 7 minutes.
In a saucepan, boil heavy cream; pour over chocolate, then mix with a wooden spoon until smooth and completely melted. While constantly mixing, carefully add 4 eggs and 3 egg yolks. Pour mixture into tart shell and bake in a 350°F. oven for approximately 5 to 7 minutes more.
Makes 1 10-inch tart.
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