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Recipe Detail Page
Flemish Chocolate Tart
Spring 2007
It's not surprising that a tart from this area of Europe uses fine Belgium chocolate to great advantage. The filling is thin, but incredibly rich, and the praliné, which can be finely broken up or left in large pieces, adds dramatic crunch.
Serves 8
Praliné
½ cup (125 mL) granulated sugar
1 tbsp (15 mL) butter
Pinch salt
2 tbsp (25 mL) water
1½ cups (375 mL) slivered almonds
Crust
1¼ cups (300 mL) all-purpose flour
¼ tsp (1mL) salt
6 tbsp (90 mL) cold butter
2 tbsp (25 mL) canola oil
2 to 3 tbsp (25 to 45 mL) ice-cold water
Filling
¾ cup (175 mL) whipping cream
5 oz (150 g) semi-sweet chocolate, chopped
2 tbsp (25 mL) granulated sugar
Pinch salt
1 egg
1. Line a cookie sheet with foil coated with baking spray or a piece of parchment. Coat a medium frying pan with cooking spray; add sugar, butter, salt and water. Place over medium-high heat; cook without stirring until mixture begins to bubble vigorously. Add almonds; stir constantly for 4 to 5 minutes or until almonds turn a caramel color. Remove from heat; turn out onto foil and immediately separate almonds with fork. (Caution: caramel mixture is extremely hot.) Cool, break up and store in airtight container until needed.
2. Combine flour and salt in a medium bowl. Cut in butter until butter pieces are about the size of small peas. Stir oil and 2 tbsp (25 mL) water into flour mixture, adding up to 1 tbsp (15 mL) more water if needed to just moisten. Firmly press together with hands to form a ball of dough; then flatten, wrap and chill for 30 minutes. Preheat oven to 350ºF (180ºC).
3. Roll out pastry into a circle large enough to line a 9-inch (23-cm) tart pan with removable sides; use scraps to fill in any breaks or thin parts. Freeze 10 minutes. Place a piece of foil into shell; add pie weights, beans or even coins to weight crust. Bake 30 minutes then remove foil and weights. Continue baking for another 5 to 8 minutes or until just beginning to colour. Cool completely on a rack. Meanwhile, heat cream in a small saucepan over medium heat until hot but not even simmering. Remove from heat; stir in chocolate, sugar, and salt. Continue stirring until smooth. Briefly whisk egg in a medium bowl until lemon coloured. Slowly stir in chocolate mixture.
5. Decrease oven temperature to 325ºF (160ºC).
6. Pour filling into cooled crust. Bake in centre of oven for 15 to 20 minutes or just until surface is set and glossy. If cracks are forming, remove immediately from oven. Cool on a rack. Just before serving, generously pile praliné overtop. Without praliné topping added, tart keeps well covered and refrigerated for up to 2 days.
Serves 8
