Chocolate Fondant Tart
Chef Ricardo Larrivée puts chocolate front and centre in this decadent tart recipe.
Lindt EXCELLENCE 70% Cacao Dark Chocolate Bar, 100g
- 1 cup (250 mL) all-purpose flour
- 2 tbsp (30 mL) icing sugar
- ½ tsp (2 mL) baking powder
- Pinch salt
- 6 tbsp (90 mL) cold unsalted butter, diced
- 3 tbsp (45 mL) plain yogurt
- ½ cup (125 mL) 35% whipping cream
- 1½ bars (100 g each) 70% cacao dark chocolate, chopped
- ½ cup (125 mL) lightly packed brown sugar
- 2 large eggs
- 2 tbsp (30 mL) all-purpose flour
Lindt Chocolate In This Recipe
Move oven rack to lowest position. Heat oven to 400°F (200°C).
Crust: Pulse flour, icing sugar, baking powder and salt in a food processor until combined. Add butter; pulse until pea-sized pieces form. Add yogurt; pulse until dough just comes together. Transfer dough from food processor to lightly floured surface and shape into a disc.
Roll dough into a 19 x 6-inch (48 cm x 15 cm) rectangle, about 1/8 inch (3 mm) thick. Transfer to 14- x 4-inch (35 x 10 cm) rectangular tart pan with removable bottom. Press dough to fit into pan and prick base with a fork; trim and discard any excess dough. Refrigerate for 30 minutes.
Bake on lowest rack until crust is golden brown, about 15 minutes. Let cool slightly.
Filling: Heat cream in a saucepan over medium heat until steaming; pour over chocolate in large heatproof bowl. Let stand for 1 minute; whisk until chocolate is melted and smooth.Whisk in sugar and eggs. Stir in flour until well combined; spoon mixture into crust.
Bake until filling is set at the edges but still very soft in the centre, 10 to 12 minutes. Serve warm.
Note: This chocolate tart freezes well once baked. Cool completely and cover with plastic wrap before freezing. Before serving, thaw completely, then reheat for 5 to 10 minutes at 350°F (180°C) before serving as directed. Perfecting pairing: Remy Martin XO Cognac, France Sips of this well-matured cognac — with its nuances of citrus, nuts and spice — melt into the pure chocolate flavours of the tart.
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