Wednesday, 6 February 2013

Chocolate Pudding Cream Tart

I have made this before...there is a whole husband in charge of chocolate tart in the back seat of the car, going around a corner...splat...incident with it...

I will be making it again this weekend because it is sooooo good :-)

Chocolate Pudding Cream Tart
Serves 8

For the crust:

2 cups graham cracker crumbs (UK peeps I used digestive biscuits)
¹⁄³ cup sugar
¼ pound (1 stick) unsalted butter, melted

For the filling:

4 cups whole milk
¾ cup sugar
5 extra-large egg yolks
¹⁄³ cup cornstarch
1 teaspoon kosher salt
7 ounces good bittersweet chocolate, such as Lindt, broken
2 tablespoons (¼ stick) unsalted butter, diced
1 tablespoon KahlĂșa liqueur (I leave this out when I make it)
1 teaspoon instant coffee powder
Sweetened whipped cream (see note)
Shaved bittersweet chocolate, for garnish

Preheat the oven to 350 degrees.

Combine the graham crackers, sugar, and butter in a bowl and mix well with a wooden spoon. Lightly press the mixture into an 11-inch metal tart pan with removable sides. Bake for 10 minutes and set aside to cool.

Heat the milk in a small saucepan until almost simmering. In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, egg yolks, cornstarch, and salt and, with the mixer on low speed, slowly pour the milk into the bowl. Pour the mixture into a large saucepan and cook over medium-low heat for 5 to 10 minutes, stirring constantly with a wooden spoon, until the mixture is very thick.

Off the heat, add the chocolate, butter, KahlĂșa, and coffee. Beat with a whisk until smooth and pour into the cooled crust. Place plastic wrap directly on the chocolate filling and chill the tart for 6 hours, until cold. Decorate with whipped cream and shaved chocolate and serve cold.

Note: To make sweetened whipped cream, place 1 cup heavy cream, 2 tablespoons sugar, and 1 teaspoon pure vanilla extract in the bowl of an electric mixer fitted with the whisk attachment. Beat until it forms firm peaks. (This makes delicious sweet cream, I don't ever use just plain whipped cream any more).



Recipe from Barefoot Contessa How Easy Is That? by Ina Garten:

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