French Silk Tart
 
 
Author:
Serves: (1) 9-in round tart
Ingredients
Crust
  • 40 chocolate wafer cookies
  • 6 tablespoons unsalted butter, melted
Filling
  • ½ cup heavy cream, whipped into stiff peaks
  • 3 oz bittersweet chocolate, at least 70%, chopped into small chunks
  • 2 large eggs
  • 75 g sugar
  • ½ cup unsalted butter, room temperature
  • 1 teaspoon vanilla extract
Instructions
For the crust:
  1. Preheat oven to 350 degrees F. Set aside an 9 inch fluted tart pan with a removable bottom.
  2. Place cookies into food processor and pulverize into even, fine crumbs. Pour out crumbs into a medium bowl and add the melted butter. Stir with a spoon to combine.
  3. Press crumb mixture evenly into bottom and up sides of tart pan. Bake tart shell for about 10 minutes in the 350 degree F oven. Remove and let cool before filling.
For the filling:
  1. Place cream into bowl of stand mixer fitted with whisk attachment. Whip on high speed until stiff peaks form. Scrape out cream into a bowl, cover, and store in refrigerator while you clean out the mixer bowl make the rest of the filling.
  2. Melt chocolate in heatproof or metal bowl set over a saucepan filled with simmering water. Remove bowl when chocolate is melted and set aside to cool.
  3. Combine eggs and sugar in a clean heatproof or metal bowl and set over the same saucepan filled with simmering. Cook, whisking constantly to prevent eggs from cooking, until temperature reaches 160 degrees on a thermometer.
  4. Remove from heat and the egg mixture cool.
  5. Add in the melted chocolate and stir until combined.
  6. Place butter in clean bowl of stand mixer fitted with the paddle attachment and whip on medium speed until light and fluffy, about 3-5 minutes.
  7. Add in the vanillla extract and mix to combine.
  8. Add in the chocolate mixture and beat for about 5 minutes until combined and very smooth.
  9. Bring out the whipped cream from refrigerator and gently fold into the chocolate mixture.
  10. Turn out chocolate filling into the tart shell and spread out evenly with an offset spatula.
  11. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Recipe by Dessert First at https://dessertfirstgirl.com/2020/09/french-silk-tart.html