Chocolate Tart

As you all know, the dessert thing is new territory for me.  I know so little and have so little of an idea of what is supposed to happen as you cook things.  I at least have some idea what happens when I cook (well sort of).

In this case, I experienced a really cool chemical reaction.  The chocolate was made by heating chocolate with some cornstarch.  It says to cook for 5 minutes on medium heat and that it will hardened.  After 2 1/2 minutes nothing had happened to my chocolate.  Then, all of a sudden, it started to harden.  This was really cool.  This recipe takes 2 days because you need to chill each component.  So you definitely need to plan ahead.

Recipe
Chocolate Tart:

Crust:

1. Combine 1 1/4 cups of all-purpose flour, 2 1/2 tbsp sugar and 1/2 tsp baking powder in a food processor
2. Add 1 stick unslated chilled butter cut into slices and pulse until batter begins to form clumps
3. Whisk together 2 tbsp whipping cream (see recipe below) and 1 large egg yolk and add to processor
4. Remove from processor and pack into your ramekins; finish by taking a fork and pierce the crust all over;  cover and chill overnight
5. Next morning, place in a 350 degree oven and bake for 22 – 25 minutes and let cool on a rack

Whipping Cream:

1. In a mixer, start with 1 cup of heavy cream – mix on medium and turn to medium high until stiff peaks begin to form
2. Add 1 tbsp confectioner sugar and 3/4 tsp of vanilla and mix on medium high speed until the stiff peaks are completely formed (do not overmix)

Chocolate Filling:

1. Simmer 1 1/3 cup of whole milk in a heavy saucepan (the milk was heated on medium heat and brought right to a bubble and then removed from the heat)
2. Add 5 oz of chopped semisweet chocolate to the warm milk and mix until fully melted and incorporated; cool for 5 minutes
3. In a separate bowl, whisk together 6 tbsp sugar with 2 tbsp plus 2 tsp of cornstarch; then, add 3 large egg yolks – mixture will be thick
4. Now add back to the saucepan which is back on the stove on medium heat and pour in the cornstarch mixture
5. Mix constantly; the mixture will begin to bubble and thicken (this happened for me at about 2 1/2 minutes); I kept stirring and heating for another 2 minutes until the mixture had completely thickened
6. Remove from heat and whisk in 1 tbsp butter and 3/4 tsp of vanilla extract 
7. Let cool at room temperature for about 20 minutes stirring occasionally; cover with plastic and refridgerate overnight

Assemblage:

1. Simply spoon in the mixture into the cooled crust
2. Add a dollop of whip cream and fruit of your choice and enjoy.