Marbleized Chocolate Velvet Tart

[kaci]

Marbleized Chocolate Velvet Tart


With a surface that resembles the elegant Italian marbled papers of Florence, and a velvety-soft texture that melts into a warm pool of chocolate in your mouth, this tart is the one I serve most often to chocolate-loving friends. The best part is that it is so utterly simple and foolproof to prepare--just heavy cream combined with melted chocolate and a bit of egg to set the mixture--yet it looks (and tastes) sublime. Splurge on the finest chocolate possible, for its flavor is the very heart of this dessert.

Serves: 10-12

1 recipe Chocolate Shortcrust Dough* to fill a 9- or 9 1/2-inch fluted tart pan with removable bottom, fully baked and cooled

1/2 ounce white chocolate, finely chopped
1/2 ounce milk chocolate, finely chopped

For the Filling
10 ounces bittersweet chocolate, finely chopped
1 1/4 cups (10 ounces) heavy cream
1 large egg
1 large egg yolk

For Serving
Softly whipped cream
Miniature chocolate curls (instructions follow)

*Chocolate Shortcrust Dough
Makes: Enough dough to line a tart pin up to 10 inches in diameter
1 1/4 cups (6 1/4 ounces) unbleached all-purpose flour
2 tablespoons unsweetened Dutch-process cocoa powder
1/3 cup plus 1 tablespoon (2 3/4 ounces) sugar
1/4 teaspoon salt
1 stick (4 ounces) cold (not frozen) unsalted butter, cut into 1/2-inch pieces
2 large egg yolks
1 teaspoon pure vanilla extract
1 to 3 teaspoons water, as needed


TO PREPARE THE DOUGH

To mix using s mixer: Place the flour, cocoa powder, sugar, and salt in the
bowl of a standing mixer fitted with the paddle attachment. Mix on low for 1
minute to blend the ingredients. Add the butter pieces and mix on medium
speed just until the mixture resembles breadcrumbs, about 5 to 6 minutes. In
a separate bowl, whisk together the yolks, vanilla, and 1 teaspoon of water.
Add this to the dry ingredients and blend just until the dough begins to
form large clumps. Test the dough by squeezing several clumps in your
hand--they should hold together. If not, add the remaining water, 1 teaspoon at a time, until the dough coheres. Remove the dough from the bowl and knead it gently 2 or 3 times, just to finish bringing it together. Shape the dough into a disc about 3/4 inch thick and 5 1/2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for 3O minutes before proceeding.


To mix using a food processor: Place the flour, cocoa powder, sugar, and
salt in the bowl of a food processor fitted with the metal blade. Pulse 5
times to blend the ingredients. Add the cold butter pieces and pulse 6 to 8
times, just until the butter is the size of large peas. In a separate bowl,
whisk together the yolks, vanilla, and 1 teaspoon of water. Add this to the
bowl of the processor, then process just until the dough begins to form
small clumps--do not let it form a ball. Test the dough by squeezing a
handful of clumps---they should hold together. If not, add the remaining
water, 1 teaspoon at a time, until the dough coheres. Remove the dough from the bowl and knead it gently 2 or 3 times, just to finish bringing it
together. Shape it into a disc about 3/4 inch thick and 5 1/2 inches in
diameter. Wrap tightly in plastic wrap and refrigerate for 30 minutes before
proceeding.

To mix by hand: Place the flour, cocoa powder, sugar, and salt in a medium
bowl and blend well with a whisk. Add the cold butter pieces and toss until
they are lightly coated with the flour. Use your fingertips, 2 knives, or a
pastry blender to cut the butter into the flour until the mixture resembles
breadcrumbs. If at any time during this process the butter softens and
becomes warm, place the bowl in the freezer for 10 minutes before
continuing. In a separate bowl, whisk together the yolks, vanilla, and 2
teaspoons of water. Add this to the dry ingredients and toss between your
fingertips 20 to 30 times to evenly distribute the moisture. The dough will
still look very crumbly, but if the mixture is squeezed in your hand, it
should hold together. If not, add the remaining teaspoon of water and toss
to blend. Turn the dough out of the bowl onto your work surface and knead it gently 5 or 6 times, just to bring it together. Shape it into a round disc
about 3/4 inch thick and 5 1/2 inches in diameter. Wrap tightly in plastic
wrap and refrigerate for 30 minutes before proceeding.


TO LINE THE TART PAN

To roll out the dough: It is easiest to roll this dough when it is at cool
room temperature. This means that if it has been refrigerated for longer
than 30 minutes, let it sit on the counter for 10 to 15 minutes before
rolling it out (if it is too cold, the dough will crack as you attempt to
roll it).

Place the disc of dough between two 12-inch pieces of plastic wrap. Roll the
dough into an ll-inch round, rotating it clockwise slightly after each roll
to create an even round. Remember to roll from the center outward and to
lift the rolling pin at the edge rather than smashing the edge down. As you
roll, the plastic wrap will wrinkle and resist. When this happens, peel it
off and replace it smoothly, then flip the dough over and repeat with the
plastic on the other side before you continue rolling. You may need to do
this several times during the rolling process. (Experienced pastry makers
may wish to roll the dough out on a lightly floured work surface, turning
the dough as you roll and dusting the work surface and dough with extra
flour as needed to keep it from sticking. Before transferring the dough to
the tart pan, brush any excess flour from the surface, then flip it over and
brush the flour from the bottom as well. Transfer the dough to the tart pan
by rolling it around your rolling pin, then unrolling it into the pan.)

Transfer the dough to the tart pan by removing the top piece of plastic
wrap. Leave the bottom piece on to hold the dough together while you lift it
and flip it over into the tart pan (remaining plastic side should be up),
centering it as best you can. Remove the top layer of plastic wrap and press
the dough into the corners of the pan using your fingertips. Patch any tears
by pressing the dough together, then build the edge of the tart slightly
above the rim of the pan by reinforcing each flute. To do this, press the
index finger of one hand against the dough inside the curve of each flute to
push the dough upward while at the same time pressing the dough from the
outside of each flute with the thumb and index finger of your other hand in
a pinching position. The dough should rise about l/4 inch above the rim of
the pan all the way around. Place the tart pan, uncovered, in the
refrigerator for 1 hour or in the freezer for 30 minutes.

To press the dough into the tart pan: Break the chilled dough into small
pieces, roughly an inch or two in diameter, and scatter them evenly over the
bottom of the tart pan. Use the heel of your hand to press the pieces of
dough flat, connecting them into a smooth, even layer. Then press from the
center outward, building up some extra dough around the base at the edge of the tart. Using your thumbs, press this excess up the sides of the pan to
form the walls, making sure that they are the same thickness as the dough on the bottom of the pan. Build the top edge of the tart slightly above the rim of the pan by reinforcing each flute. To do this, press the index finger of
one hand against the dough inside the curve of each flute to push the dough
upward while at the same time pressing the dough from the outside of each
flute with the thumb and index finger of your other hand in a pinching
position. The dough should rise about 1/4 inch above the rim of the pan all
the way around. Place the tart pan, uncovered, in the refrigerator for 1
hour or in the freezer for 30 minutes.

TO BAKE THE TART SHELL

To prebake the tart shell: Preheat the oven to 375 degrees F. Position an
oven rack in the lower third of the oven. Line the chilled tart shell with
heavy-duty foil, pressing the foil firmly into the corners of the pan. Fill
the pan with metal pie weights, dried beans, or rice. The center layer of
weights may be thinner, but be sure to push the weights all the way up the
sides of the pan to reduce shrinkage and to ensure the edges are straight.

To partially bake the shell: Bake for about 20 to 22 minutes, or until the
edges and center are set and no longer stick to the foil when you try to
remove it. Remove the foil and weights and return the pan to the oven for
another 8 to 12 minutes, or until the crust is a pale tan color. Place on a
rack to cool completely before filling the shell.

To fully bake the shell: Bake for about 20 to 22 minutes, or until the edges
and center are set and no longer stick to the foil when you try to remove
it. Remove the foil and weights and return the pan to the oven for another
15 to 20 minutes, or until the crust is golden brown all over. Place on a
rack to cool completely before filling the shell.

GETTING AHEAD:

The dough can be made ahead, wrapped tightly in plastic wrap, and held in
the refrigerator for up to 3 days or in the freezer for up to 1 month. If
frozen, thaw overnight in the refrigerator before proceeding.

The dough may also be rolled out and placed in the tart pan as directed,
then the whole pan can be wrapped tightly with plastic wrap and frozen for
up to 1 month. Frozen dough will need to prebake an additional 3 to 5
minutes.

Preheat the oven to 360 degrees F. Position an oven rack in the center of
the oven.

To melt the white and milk chocolate (to be used for marbleizing the surface
of the tart), fall a saute pan with 1 to 2 inches of water. Over high heat,
bring the water to a boil. Remove the pan from the heat (you want the water hot but not boiling). Place the white chocolate in a small stainless-steel bowl and set the bowl into the hot water. Stir constantly with a rubber spatula until the chocolate is melted and smooth (don't walk away--this will happen very quickly).

Remove the bowl from the water and wipe the bottom dry.

Place an unpleated plastic sandwich bag in a cup and fold the top of the bag
over the rim of the cup to hold the bag in place. Use the spatula to scrape
the melted chocolate into the bag, then use your hand to squeeze the
chocolate into one corner of the bag. Set it on a plate in a warm place
where the chocolate will stay melted. Repeat this procedure in a clean, dry
bowl with the milk chocolate and place it next to the white chocolate while
you finish the filling. (I like to set the bags directly on the griddle
portion of my stove, where the heat of the oven underneath keeps the
chocolate warm and liquid, but you could also reheat the water in the saute
pan, remove it from the heat, then set both bags of chocolate into a dean
bowl in the water.)

To make the filling: Place the bittersweet chocolate in a medium bowl. Pour
the cream into a small saucepan and place over medium heat. When the cream begins to boil, immediately pour it over the chocolate. Let it sit for 2
minutes, then gently whisk until the mixture is smooth and blended. Add the
egg and the egg yolk, mix well, then pour the mixture through a strainer
into the baked and cooled tart shell.

To marbleize the top: Use a pair of scissors to snip off and discard the
very tip of the corner holding the white chocolate, making a small hole in
the bag. Pipe the white chocolate over the entire surface of the tart in any
pattern you like as shown. Repeat with the milk chocolate. Drag the tip of
a small, sharp knife in small circles through the mixture to create a
marbled effect as shown--do not overmix the chocolates, or you will lose
the marbled pattern.

Place the tart in the oven and bake for 10 to 12 minutes, or just until the
filling is set. If the tart is gently shaken, the filling will be firm for
about an inch around the edges, and the center portion will move as one
piece. Bubbles on the surface indicate it is getting over-baked--you do not
want the filling to boil. Remove from the oven and place on a rack to cool
completely.

To unmold: When cool, center the tart pan on top of a large can (I use a
large can of tomatoes) so that it balances midair as the rim of the tart pan
falls to the counter. Leave the bottom of the pan under the tart for
support, or slide the tart onto a serving plate by running a large spatula
between the crust and the pan, using it to guide the tart onto the plate.

SERVING AND STORAGE NOTES:

Serve the tart at room temperature with a spoonful of softly whipped cream.
I like to sprinkle each serving plate with miniature chocolate curls. This
tart is at its best the same day you bake it but will keep refrigerated for
4 days. If you are serving the tart the same day you bake it, leave it at
room temperature. For longer storage, refrigerate the tart until cold, then
gently wrap it with plastic wrap (at serving time, remove the wrap before
bringing the tart to room temperature--this will ensure the surface stays
smooth and shiny). Allow 1 hour for the tart to come to room temperature
before serving. Cut the tart with a thin, sharp knife that has been warmed
under a stream of hot water and wiped dry.

Minature Chocolate Curls

These quick, easy-to-make curls are a fun garnish for almost any chocolate
dessert. The only equipment you will need is a sharp vegetable peeler (a
dull peeler results in too-thick curls with rough edges that tend to break
in the center). Use a high-quality chocolate bar (such as Lindt or Tobler)
or a hand-sized block of bulk chocolate (such as Callebaut, Scharffen
Berger, or Valhrona) at warm room temperature. Hold the chocolate in a paper towel (to keep your body heat from melting the chocolate) over a plate to catch the curls, then run the vegetable peeler along the edge of the
chocolate as shown. If the curls are very tiny or resemble shavings instead
of curls, the chocolate is too cool. Warm it very slightly by placing it on
a plate in a gas oven with the heat turned off-the pilot light is warm
enough. Check the chocolate every few minutes by running the peeler along
the edge until you get the curls you want.

The curls can be stored in an airtight container at cool room temperature
until needed (if it is very warm, keep them in the refrigerator). Because of
their small size, the curls will melt quickly if you touch them, so be sure
to use small spoon (a tiny demitasse spoon is perfect) rather than your
fingers when sprinkling them over a plate or dessert.