Rich Chocolate Tart

SERVES Serves 12

TIME 2½ hours, plus 3½ hours chilling, 20 minutes freezing, 1 hour setting

WHY THIS RECIPE WORKS

To round out chocolate flavor, we add a moderate amount of butter to a rich, custard-style filling baked in an almond-laced pâte sucrée dough. We bake the custard at a gentle 250 degrees to ensure a silky-smooth texture.

INGREDIENTS

subheading: CRUST:

1 large egg yolk

2 tablespoons heavy cream

½ cup sliced almonds, toasted

¼ cup (1 ¾ ounces) sugar

1 cup (5 ounces) all-purpose flour

¼ teaspoon salt

6 tablespoons unsalted butter, cut into ½-inch pieces

subheading: FILLING:

1 ¼ cups heavy cream

½ teaspoon instant espresso powder

¼ teaspoon salt

9 ounces bittersweet chocolate, chopped fine

4 tablespoons unsalted butter, cut into thin slices and softened

2 large eggs, lightly beaten, room temperature

subheading: GLAZE:

3 tablespoons heavy cream

1 tablespoon light corn syrup

2 ounces bittersweet chocolate, chopped fine

1 tablespoon hot water

note: BEFORE YOU BEGIN

Toasted and skinned hazelnuts can be substituted for the almonds. Use good-quality dark chocolate containing a cacao percentage between 60 and 65 percent; our favorites are Ghirardelli 60 Percent Cacao Bittersweet Chocolate Premium Baking Bar and Callebaut Intense Dark Chocolate, L-60-40NV. Let tart sit at room temperature for 30 minutes before glazing in step 6 and then at least another hour after glazing. The tart can be garnished with chocolate curls or with a flaky coarse sea salt, such as Maldon. Serve with lightly sweetened whipped cream; if you like, flavor it with cognac or vanilla extract. Toasted and skinned hazelnuts can be substituted for the almonds. Use good-quality dark chocolate containing a cacao percentage between 60 and 65 percent; our favorites are Ghirardelli 60 Percent Cacao Bittersweet Chocolate Premium Baking Bar and Callebaut Intense Dark Chocolate, L-60-40NV. Let tart sit at room temperature for 30 minutes before glazing in step 6 and then at least another hour after glazing. The tart can be garnished with chocolate curls or with a flaky coarse sea salt, such as Maldon. Serve with lightly sweetened whipped cream; if you like, flavor it with cognac or vanilla extract.

Directions at americastestkitchen.com

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