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Bittersweet-Chocolate Tart
From Food & Wine
An outrageously elegant dessert topped with chocolate glaze and whipped cream.
Calcium | -- |

Con Poulos
Serves: 12 Edit
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Total Time: 5 hr
Cook Time: 1 hr
Oven Temp: 325

Ingredients
| U.S. | | Metric | Conversion chart |
Tart Shell
* All-purpose flour
* 1 stick(s) unsalted butter, softened* 1/2 cup(s) confectioners' sugar
* 3 tablespoon(s) unsweetened cocoa powder
* 3 tablespoon(s) almond flour (see Note)
* 1/2 teaspoon(s) salt
* 1 large egg
Filling
* 3/4 cup(s) heavy cream
* 1/2 cup(s) whole milk
* 12 ounce(s) bittersweet chocolate, chopped
* 1 large egg
* 1 large egg yolk
Glaze
* 1 teaspoon(s) unflavored powdered gelatin
*2 tablespoon(s) whole milk
* 1/3 cup(s) heavy cream
* 1/4 cup(s) sugar
* 3 tablespoon(s) unsweetened cocoa powder
* 2 ounce(s) milk chocolate, chopped
* Sweetened whipped cream, for serving

Directions
1. Make the Tart Shell: In the bowl of a standing electric mixer fitted with the paddle, blend 1 cup of all-purpose flour with the butter, sugar, cocoa, almond flour, and salt atmedium speed. Mix in the egg just until a soft dough forms. Scrape the dough onto a large sheet of plastic wrap and lay another large sheet of plastic wrap on top. Roll out the dough between the plastic wrap to a 12-inch round. Transfer the round to a baking sheet and freeze until firm, 10 minutes. Preheat the oven to 325 degrees F.
2. Peel off the top sheet of plastic and invert the dough onto a10-inch fluted tart pan with a removable bottom. Remove the remaining sheet of plastic and gently press the dough into the pan. Trim the dough flush with the rim. Freeze until firm, 10 minutes.
3. Line the tart shell with parchment paper and fill with pie weights or beans. Bake in the center of the oven for 30 minutes, until the tart shell is nearly cooked through. Remove the parchment andweights and bake until the shell is cooked through, about 20 minutes longer. Transfer to a rack and let cool. Lower the oven temperature to 250 degrees F.
4. Make the Filling: In a medium saucepan, combine the cream and milk and bring to a boil. Remove from the heat. Add the chocolate and let stand until melted, 5 minutes. Whisk until smooth. In a small bowl, whisk the egg with the egg yolk, thenwhisk in 1/2 cup of the chocolate cream. Thoroughly whisk this custard into the chocolate cream in the saucepan. Pour the filling into the tart shell and bake until set around the rim but still slightly jiggly in the center, 30 minutes. Let the tart cool on a rack for 10 minutes, then refrigerate until chilled, 2 hours.
5. Make the Glaze: In a small bowl, sprinkle the gelatin over the milkand let stand 5 minutes. In a small saucepan, whisk the cream, sugar, and cocoa over moderate heat until the sugar is dissolved, 2 minutes. Remove from the heat. Scrape the gelatin into the cocoa mixture, add the milk chocolate and whisk until melted. Pour the glaze over the tart and spread it in an even layer using an offset spatula. Refrigerate the tart until the glaze is firm, 30 minutes. Servewith whipped cream.

Hazelnut-and-Chocolate Meringue Cake

Stephanie Foley
Serves: 8 Edit
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Yields: Up to 10 servings
Total Time: 4 hr
Prep Time: 35 min
Oven Temp: 350

Ingredients
| U.S. | |
* 1 1/2 cup(s) hazelnuts (7 ounces)
* 6 large egg whites, at room temperature
* 1 pinch(s) salt
* 1 1/2 cup(s) granulated sugar
* 2 teaspoon(s)pure vanilla extract
* 1/2 teaspoon(s) pure almond extract
* 1 cup(s) mini chocolate chips (6 ounces)
* 6 ounce(s) bittersweet chocolate, melted and cooled
* 3 cup(s) heavy cream
* 1/4 cup(s) confectioners' sugar
* Chocolate shavings, for garnish

Directions
1. Preheat the oven to 350 degrees F and line 2 large baking sheets with parchment paper. Draw two 8-inch...