Without further ado, I present the tart of all tarts
- Pastry Shortcrust
- 2 cups all-purpose flour -
- ¼ cup ground filberts -
- 3 Tbsp sugar -
- 1¼ sticks (5 oz) cold margarine -
- or butter, chopped -
- 2-3 Tbsp ice water -
- Chocolate Filling
- 7 egg yolks -
- 2 Tbsp sugar -
- 1¼ cups soy milk -
- 1 cup dessert whip or coconut milk -
- 7 oz. (200 g) dark semisweet or -
- bittersweet chocolate, chopped -
1. Preheat oven to 350° F.
2. Process the flour, filberts, sugar and margarine or butter in a food processor until the mixture resembles fine breadcrumbs. While the motor is running, add enough ice water to form a smooth dough and process until just combined. Do not overprocess. Knead the dough lightly, wrap in plastic wrap and refrigerate for 30 minutes.
3. Roll out the pastry on a lightly floured surface or between sheets of non-stick parchment paper until 1⁄8-inch thick and line a 10-inch (26-cm) tart tin with the dough.
4. Place a piece of parchment paper over the pastry and fill with baking weights or uncooked rice or beans. Bake for 10 minutes, then remove the weights and parchment paper and bake for a further 10 minutes or until the pastry is golden. Remove from oven.
5. Reduce oven temperature to 300° F.
6. Place the egg yolks and sugar in a bowl and whisk until the sugar is dissolved. Place the
soy milk and dessert whip or coconut milk in a double boiler. Bring to just under a boil and remove from heat.
7. Add the chocolate and stir until smooth. Pour chocolate mixture over the egg yolk mixture, stirring constantly as you pour, until combined.
8. Pour into the tart shell, filling almost to the top, and bake for 17 to 20 minutes or until just set. Cool completely, then serve in wedges.
NOTE I tried both the dessert whip and the coconut milk, and while they both taste great, using the whip gave the chocolate an extra shininess that was very appealing.