Gay Cook’s Mocha Fudge Tart

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  • ¼ cup (50 ml) granulated sugar
  • 6 tbsp (75 ml) butter, cut into small pieces at room temperature
  • 1 egg yolk
  • ¾ cup (275 ml) all-purpose, unbleached flour
  • 2 tbsp (25 ml) cocoa
  • Pinch salt
  • 9-inch (22.5 cm) tart pan with removed bottom

1. In food processor add sugar and butter until combined then add yolk. Add flour, cocoa and salt; process just until dough begins to clump. Remove dough; briefly knead pressing with the heel of your hand until dough is smooth. This dough can also be made by hand in a mixing bowl.

2. Preheat oven to 375ºF (190ºC). Press the dough into tart pan with removable bottom and press up the sides of the pan and over the bottom. Prick the bottom with a fork to prevent the expanding hot air causing the pastry to bubble. Chill in freezer for 15 minutes to rest the gluten in the dough.

3. Bake for 15 – 17 minutes. Cool before adding filling.

Filling:

  • ¼ cup (50 ml) strong–tasting coffee
  • 1 cup (250 ml) butter
  • 9 oz (270g) bittersweet or semisweet chocolate, coarsely chopped
  • ¾ cup (175 ml) granulated sugar
  • Pinch salt 
  • 6 large egg yolks at room temperature
  • 2 tbsp (25 ml) brandy
  • 1 cup (250 ml) heavy (35%) cream
  • 1 9-inch (22.5 cm) pricked, baked chocolate tart shell
  • 1½ cups (375ml) strawberry or raspberry coulis

1. In a saucepan over medium-low, heat the coffee, butter, sugar and salt just until the butter melts. Add the chocolate and stir until almost melted; immediately remove pan from the heat and stir until mixture is smooth.

2. In a bowl, whisk the yolks until creamy, then slowly whisk in half the still-hot chocolate mixture. Pour the mixture back into the saucepan on medium-low heat stirring until the mixture thickens but does not boil and is smooth, about 3 – 4 minutes. Add the brandy.

3. Measure 1 cup (250 ml) of the mixture and pour it into the cooled shell and chill until set, about 30 minutes. Set aside in refrigerator 1/2 cup (125 ml) of mixture for garnish.

4. Chill the remaining mixture briefly. Whip the cream in electric mixer until thick peaks form. With the beater set on low speed, add the chilled chocolate mixture in spoonfuls until well blended. Mound the mixture into the tart shell over the chocolate base. Chill for 3 hours, or freeze for several days before being served.

5. To garnish, place small dollops of the reserved mixture around the edge of the tart or pipe rosettes using a piping bag. Chill for 5 to 6 hours or freeze.