Chocolate Tart

Chefs Corey Siegel and Kendall Ross

Ingredients

  • 12 g Sugar
  • 2 g Salt
  • 240 g Flour
  • 160 g Butter, Cold
  • 1 ea Egg
  • 280 g Cream
  • 255 g Semi-Sweet Chocolate
  • 2 ea Eggs
  • 1 ea Vanilla Bean
  • 1 g Salt
  • 1 ea Espresso Shot

Procedure

1. Combine first set of ingredients in the TRK.

2. Pulse until a shaggy dough has formed.

3. Turn dough to a lightly floured surface and form into a ball. Cover with plastic and rest for 1 hour.

4. Roll the dough to ¼ inch thickness and place in tart mold

5. Bake at 350°F convection half pan speed vent closed until fim, about 10 minutes

6. Bring the cream to a boil, turn off heat and stir in chocolate chips until melted. Whisk in the other ingredients.

7. Pour into cooled crust, bake for 18 minutes at 350°F.

Chocolate Tart 2019-06-20T18:47:32+00:00 Electrolux Professional