Milk Chocolate Crémeux Tart

americastestkitchen.com

TRW Favs

subheading: Tart Shell:

1 large egg

1 teaspoon vanilla extract

1½ cups (7½ ounces) all-purpose flour

⅔ cup (2⅔ ounces) confectioners' sugar

¼ teaspoon table salt

8 tablespoons unsalted butter, cut into ½-inch pieces and chilled

subheading: Filling:

1 cup half-and-half

4 large egg yolks

1 tablespoon

unsweetened cocoa powder (optional)

⅜ teaspoon table salt

12 ounces milk chocolate, chopped fine

1½ teaspoons vanilla extract

10 tablespoons unsalted butter, melted and hot

note: BEFORE YOU BEGIN

You'll need a 9-inch metal tart pan with a removable bottom for this recipe. If you don't have pie weights, dried beans or raw rice make great substitutes. The tart shell can be baked up to two days ahead; let it cool, wrap it tightly, and store it at room temperature. This recipe was developed using Endangered Species Smooth Creamy Milk Chocolate, which has a high cacao content. If you'll be using another brand, consider adding the optional tablespoon of cocoa powder for a darker milk chocolate flavor. Avoid chocolate chips, which sometimes contain additives to hinder melting. If desired, serve with unsweetened whipped cream or fruit. You'll need a 9-inch metal tart pan with a removable bottom for this recipe. If you don't have pie weights, dried beans or raw rice make great substitutes. The tart shell can be baked up to two days ahead; let it cool, wrap it tightly, and store it at room temperature. This recipe was developed using Endangered Species Smooth Creamy Milk Chocolate, which has a high cacao content. If you'll be using another brand, consider adding the optional tablespoon of cocoa powder for a darker milk chocolate flavor. Avoid chocolate chips, which sometimes contain additives to hinder melting. If desired, serve with unsweetened whipped cream or fruit.

Note: Ingredients may have been altered from the original.

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