Sunday Dinner

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Grilled Tomahawk Ribeye
(I am using THIS method.  It'll just take longer in the oven.)
Rosemary Frites
Green Salad with Blue Cheese Vinaigrette
(vinaigrette can be found HERE)

French Silk Chocolate Tart

There is no rhyme or reason to this Sunday's dinner other than-I just felt like it. With onions, bacon and a 3.82 pound cut of beef on the menu, my husband is certainly not complaining.  I can't think of a better way to end a classic steakhouse dinner other than with a classic American dessert. One cannot go wrong with a pastry shell filled with a creamy, chocolate, mousse-like filling and topped with lightly sweetened whipped cream.  

If you know me, you know that I LOVE tarts.  Pies are good, but I just feel that with some recipes, the crust to filling ratio is better in tart form and this is certainly the case with this dessert. A little bit of crust, a little bit of chocolate, and a little bit of cream sits just right on the taste buds. The only other change I made is to swap out the bittersweet chocolate for semi-sweet chocolate because I just like it that way.  I have even used half milk chocolate and half semi-sweet chocolate.  It is good anyway you make it.  Happy Sunday!

*Note-I included a link to my sweet tart dough in the recipe below*

French Silk Chocolate Tart
serves 10-12

For the Tart
1 (11-inch) fluted sweet tart shell, baked and cooled
1 cup heavy cream, chilled
3 extra large eggs
3/4 cup granulated sugar
2 Tablespoons water
8-ounces semisweet chocolate, melted and cooled
1 Tablespoon pure vanilla extract
8 Tablespoons (4-ounces) unsalted butter, cut into 1/2-inch pieces and softened

For the Topping
1 cup heavy cream, chilled
1 Tablespoon granulated sugar
Chocolate curls for garnish (optional)

For the Tart
In a medium bowl using a hand held mixer, whip the cream until stiff peaks, about 2-3 minutes.  Refrigerate until ready to use.

Combine eggs, sugar and water in a large heat-proof bowl set over a pot filled with 1/2-inch simmering water (do not let the bowl touch the water. With electric mixer on medium speed, beat the mixture until thickened and registers 160° F, about 7-10 minutes.  Carefully remove bowl from heat (it will be hot), and continue to beat until mixture is fluffy and cooled to toom temperature, about 8 minutes.

Add cooled chocolate and vanilla to egg mixture and beat until incorporated. Beat in butter a few pieces at a time until combined. Using a spatula, fold in whipped cream until no white streaks remain.  Scrape willing into prepared tart shell and refrigerate until set, at least 3 hours and up to 24 hours.

For the Topping
In a medium bowl using a hand held mixer, beat the cream and sugar until slightly stiff peaks.  Spread the cream on top of the chilled filling.  Garnish with chocolate curls, if using. Serve and enjoy!

Source: Adapted from cooks country.com


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