Chantilly Chocolate Tart

Name: Chantilly Chocolate Tart
Ingredients: 1 cup flour; 1/4 teaspoon salt; 6 tablespoons butter; 1 1/2 tablespoons shortening; 2 tablespoons water iced; 50 grams bittersweet chocolate this is not an exact science, a little more or a little less is okay; 2/3 cup sugar; 3 tablespoons cornflour; 1 pinch salt; 1 2/3 cups milk any kind you like, rich milk is nice; 3 egg yolks; 1/2 teaspoon vanilla; 1 cup whipping cream; 1 tablespoon sugar; 1/2 teaspoon vanilla

15 ingredients

11 steps

Ingredients

1 cup flour
1/4 teaspoon salt
6 tablespoons butter
1 1/2 tablespoons shortening
2 tablespoons water iced
50 grams bittersweet chocolate this is not an exact science, a little more or a little less is okay
2/3 cup sugar
3 tablespoons cornflour
1 pinch salt
1 2/3 cups milk any kind you like, rich milk is nice
3 egg yolks
1/2 teaspoon vanilla
1 cup whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla

Directions

1

In a sturdy mixing bowl or in a food processor combine the flour and salt.
2

Cut in the butter and shortening until it looks like coarse cornmeal,
3

Blend in the ice water thuroughly but not to the point of looking doughy. It should still look like flour.
4

If using the food processor, dump the mixture into a bowl.
5

Smush the dough to for a solid mass.
6

Form into a ball, wrap in plastic wrap, flatten to a disc, and chill in refrigerator for 15 minutes or so.
7

Preheat oven to 375 degrees.
8

Roll out the dough and place in a 8 or 9 inch tart dish.
9

Tuck in the extra bits, leaving a bit sticking up above the dish, and crimp.
10

The reason for leaving the dough a bit above the dish is because when you blind bake the shell it will shrink a bit.
11

Bake for about 13-15 minutes, till gently browned.