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Dave Lebovitz's Chocolate Tart*
Crust (for a 9-inch tart an):
3 oz unsalted butter
1 tbsp palm oil
3 tbsp water
1 tbsp sugar
1/8 tsp salt
150 g flour (slightly rounded cup)
1. In a deep frying pan over low heat, melt the butter with the oil, water,
sugar and salt. Once melted, increase the heat to medium high.
2. Continue to cook until the butter is bubbly and the edges start to turn
3. Turn off the heat and carefully add the flour and stir quickly until it
starts to form a ball and the dough pulls away from the sides.
4. When cooled slightly, transfer to the tart pan and spread towards the
sides and edges until the pan is completely covered. Use the tines of
the fork to flatten and press the dough onto the tart pan.
5. Prick the dough with the tines of the fork all around and bake at 400°F
in a preheated oven for about 15 minutes. Let cool before filling.
1 1/4 cup sugar
6 tbsp warm freshly brewed coffee
1/2 cup unsalted butter
4 oz semisweet chocolate
2 oz 70% cacao chocolate
2 large eggs
1/4 cup flour
1 tbsp dark rum
1. Preheat oven to 350°F.
2. In a deep non-stick pan, melt the sugar over medium low heat until it
melts and caramelizes.
3. Very carefully, add the warm coffee and stir quickly with a rubber
spatula. If the caramel siezes, continue to cook until it becomes smooth.
Add the butter and salt until incorporated.
4. Turn off the heat and add the chocolates. Stir until it melts into the
5. Mix in the eggs one at a time and add the flour. Mix well. Add the rum
and pour the filling into the prepared tart shell.
6. Bake for 15-20 minutes. Do not overbake. The edges will be a bit puffy
but the center should still be jiggly. Allow to cool completely before
*Chocolate Tart: My Life in Paris blog