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Chocolate Amatler 1900
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Nancy Silverton's Chocolate Nougatine TartChocolatier
1 1/4 cups plus 2 tablespoons all-purpose flour
1/4 cup granulated sugar
Pinch of salt
1 large egg yolk
8 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
3 to 4 tablespoons heavy cream
1/4 cup granulated sugar
2 tablespoons water
1 tablespoon unsalted butter, at room temperature
1/4 cup sliced almonds
7 ounces bittersweet chocolate, coarsely chopped
2 large eggs, room temperature
4 large egg yolks, room temperature
1/4 cup plus 2 tablespoons granulated sugar
Vanilla ice cream or sweetened whipped cream
Make the pastry:
1. In a food processor fitted with the metal blade, combine the
flour, sugar and salt and pulse 3 or 4 times, until blended. Add the egg yolk and pulse 5
or 6 times to mix. Scatter the butter cubes over the flour mixture and pulse 10 to 15
times, until the mixture resembles coarse meal. Pour 3 tablespoons of the cream over the
flour mixture and pulse about 15 times, or until the dough just starts to pull away from
the side of the bowl. If the dough is still dry, add the remaining cream 1 teaspoon at a
time, pulsing 2 or 3 times.
2. Scrape the dough out onto a work surface and form it into a
ball. Flatten it into a 5-inch disc and wrap in plastic wrap. Refrigerate for at least 1
hour, or until firm enough to roll.
3. Lightly dust a work surface and a rolling pin with flour. Remove
the chilled dough from the refrigerator and remove the plastic wrap. Roll the dough into a
small round, lifting and rotating the dough a quarter turn after each roll. Dust
underneath the dough with more flour if necessary, and continue rolling until the circle
measures approximately 13 inches in diameter.
4. Carefully roll the dough around the rolling pin and transfer it
to a 10-inch fluted tart pan with a removable bottom. Unroll the dough into the pan
without stretching it. Lift the edges of the dough and gently press the dough into the
bottom and up the side of the pan. Using scissors or a small sharp knife, trim the
overhanging edge of the pastry to about 1/2 inch. Fold the edge of the dough over and press
and crimp to form a decorative rim that extends about 1/4 inch above the top of the tart
pan. Refrigerate the tart shell for 20 to 30 minutes, until firm.
5. Position a rack in the lower third of the oven and preheat to
350 degrees F.
6. Line the tart shell with a piece of aluminum foil, leaving a
1-inch overhang. Fill it with dried beans, rice or pie weights. Bake the tart shell for 20
minutes. Using the aluminum foil overhang as handles, remove the foil and beans. Bake the
tart shell for 8 to 10 minutes longer, until golden brown. Transfer the tart pan to a wire
rack and let the tart shell cool completely.
Make the nougatine:
7. Position a rack in the upper third of the oven and preheat to
325 degrees F.
8. In a small heavy saucepan, combine the sugar and water. Bring to a boil
over medium-high heat, stirring until the sugar dissolves. Dip a clean
pastry brush in a cup of warm water and wash down the sides of the pan to
remove any sugar crystals. Then continue to boil, without stirring, until
the syrup caramelizes and turns a golden amber in color, about 5 minutes
9. Immediately remove the caramelized syrup from the heat and add the
butter. (The mixture may bubble up.) Working quickly, add the almonds
and, using a wooden
spoon, stir to coat the almonds with the caramel.
Then scrape the mixture into the prebaked tart shell, spreading it as evenly
as possible over the bottom of the pastry
shell. Set the pan on a wire rack and let cool slightly.
Make the chocolate filling:
10. Place coarsely chopped chocolate in the top of a double boiler
over hot, not simmering, water. Melt the chocolate, stirring until smooth. (Chocolate that
has been overheated may scorch, lose flavor and turn coarse and grainy. Stir melting
chocolate after it has begun to liquefy. Because of the sensitivity of milk solids to
heat, milk and white chocolates should be stirred almost constantly while dark chocolate
need only be stirred frequently during melting.)
11. In a large bowl, using hand-held electric mixer, beat the eggs,
egg yolk and sugar at medium-high speed until the mixture has tripled in volume and forms
a thick ribbon when the beaters are lifted. Using a large rubber spatula, fold in about
one-third of the melted chocolate. Gently but thoroughly fold in the remaining chocolate
in 2 additions. Scrape the mixture into the nougatine-lined tart shell and smooth the top
with the rubber spatula.
12. Bake the tart for 8 to 10 minutes, until the top is no longer
shiny and the edges of the filling are just barely set. Transfer the part pan to a wire
rack and let the tart cool completely.
13. Using a sharp heavy knife, cut the tart into wedges, wiping the
blade clean between each slice. Place the slices on dessert plates, and serve with ice
cream or whipped cream alongside.
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