SABLE TART SHELL
1 c All-purpose flour
3/4 c Granulated sugar
1/2 ts Salt
1 c Unsweetened alkalized cocoa
-powder
6 oz Chilled unsalted butter cut
-into 1/2-inch pieces
4 lg Egg yolks
CHOCOLATE CREAM
6 oz Bittersweet chocolate;
-finely chopped
1 c Sour cream
1 c Heavy cream
1/2 c Granulated sugar; divided
2 lg Eggs
4 lg Egg yolks
2 ts Cornstarch
CHESTNUT MASCARPORLE MOUSSE:
8 oz Mascarpone cheese
3/4 c Heavy cream
4 oz Chestnut puree
1/2 c Confectioners’ sugar
1 ts Vanilla extract
Make the tart shell:
1.In a food processor fitted with the metal chopping blade, combine the
flour, sugar, salt, and cocoa powder. Pulse the machine eight to nine times
to blend. Scatter the butter over the flour mixture and pulse the machine
until the butter is cut into the flour and the mixture resembles coarse
meal. Add the yolks and continue to process in on/off pulses only until the
mixture is evenly incorporated and the particles begin to hold together.
Scrape the dough onto a work surface and form it into a ball. Flatten it
into a disc and wrap in plastic wrap. Chill 1 hour.
2.Position a rack in the center of the oven and preheat to 350 degrees F.
3.Remove the chilled disc from the refrigerator. Place the dough between
two pieces of plastic wrap and roll the dough into a small round. Lift and
rotate the dough one quarter turn after each roll. Continue rolling until
the circle measures approximately 14 inches in diameter and is abut 1/8
inch thick. Remove the top layer of plastic wrap.
4.Carefully roll the dough around the rolling pin and transfer it to a
12-inch fluted tart pan with a removable bottom. Unroll the dough into the
pan. Lift the edges of the dough and gently press the dough into the bottom
and up the sides of the pan. Trim off any excess dough. Refrigerate the
dough for 20 to 30 minutes, until firm.
5.Bake the tart shell 20 to 30 minutes or until set. Place on a wire rack
and cool completely.
Make the chocolate cream:
1.Place the chopped chocolate in a medium bowl and set aside.
2.In a non-corrosive medium saucepan bring the sour cream, heavy cream and
1/4 cup of sugar to a boil over medium-high heat.
3.In a large bowl using a hand-held electric mixer, beat the eggs, egg
yolks, cornstarch and the remaining 1/4 cup of sugar at medium speed until
pale. Whisk one-third of the hot cream mixture into the egg mixture and
return the whole mixture to the pan. Cook over medium-high heat while
constantly stirring with a whisk for 3 to 5 minutes or until thick. Pour
the thickened mixture over the reserved chocolate and whisk until
incorporated. Scrape the mixture into the prepared crust and smooth the top
with a rubber spatula. Chill in the refrigerator for 2 hours.
Make the chocolate mascarporle topping:
1.In a 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip
attachment, combine the mascarpone, heavy cream, chestnut puree,
confectioners’ sugar and vanilla. Beat on medium-high speed until soft
peaks form. Place the mixture in a pastry bag fitted with a medium star tip
and pipe in a shell pattern covering the top of the chilled tart.
Refrigerate the tart for 1 hour before serving.
Yields
1 Servings