No funny stories...
Let's just bask in the glory of the tart...
Chocolate Tart with Pretzel Crust:(Food&Wine February 2009)
*note this recipe originally calls for milk chocolate for the ganache filling, i have changed it to semi-sweet. sorry that wasn't made clear. also, i read some reviews of this recipe on line, many people complained that the ganache filling didn't set. i didn't have any problems but the tart did set overnight in the fridge. one last thing, as much as i complained about the crust, this tart was well worth it. i need to make it again... like now!
1 stick unsalted butter, softened
1 1/4 cups coarsely crushed thin pretzels (3 1/2 ounces)
3/4 cup confectioners’ sugar
1/2 cup all-purpose flour
1 large egg
2 ounces bittersweet chocolate, melted
1 1/2 cups heavy cream
12 ounces semi-sweet chocolate, chopped*
In a standing electric mixer fitted with the paddle, beat the butter with 3/4 cup of the pretzels and the confectioners’ sugar at low speed until creamy. Beat in the flour and egg. Add the remaining 1/2 cup of pretzels, being sure to leave some pretzel pieces intact. Flatten the dough between 2 sheets of plastic wrap and refrigerate until chilled, at least 30 minutes.
Preheat the oven to 350°. Roll out the dough between the sheets of plastic wrap to a 12-inch round. Peel off the top sheet and invert the dough over a 10-inch fluted tart pan with a removable bottom. Press the dough into the corners and patch any tears. Trim the overhanging dough and refrigerate the shell for 30 minutes or until firm.
Line the shell with parchment paper and fill with pie weights. Bake for about 30 minutes, until nearly set. Remove the parchment and weights and bake for 10 to 15 minutes longer, until the tart shell is firm; cover the edge with foil if it darkens too much. Let the shell cool completely. Brush the melted chocolate over the bottom and up the side and refrigerate for 10 minutes, until set.
Meanwhile, make the filling: In a medium saucepan, bring the cream to a simmer. Off the heat, add the milk chocolate and let stand for 5 minutes. Whisk until smooth. Transfer the filling to a bowl and let cool to room temperature, about 1 hour.
Pour the filling into the shell and refrigerate until set, at least 4 hours. Sprinkle lightly with sea salt and crushed pretzels.
WARNING: All I want to say is this crust is a high maintenance bitch. I dare you not to curse it out when you invert the dough into the tart pan. I should have known when the directions specifically say, "press the dough into the corners and patch any tears." This dough tore like a pair of cheap panty hose. Um-hmm. I had to make the dough for this crust TWICE. The first time I patched the crust with pretzels because I didn't have enough leftover dough and the second time I doubled the dough recipe just in case. I did need the extra dough and then ate whatever I had left because it is hella good. Yes, I just said hella good. Like I'm going to try to convert the dough recipe, add chocolate chips and make it into a cookie recipe.
Warning II: This recipe is a time sucker. At least 30 minutes to chill the dough. After forming dough in tart pan, chill for 30 more minutes. Bake for 30 minutes, remove weights, then bake for 10-15 minutes more. 10 more minutes for melted chocolate that lines tart to cool. 5 minutes for filling to melt into cream off heat. Another hour for chocolate filling to cool to room temp. Pour chocolate into tart shell and refrigerate until set at least 4 hours.
ALMOST SEVEN HOURS!!! TO WAIT FOR A TART!!!! ARRRRRGGG!
Warning III: The tart shell. Let's talk about the tart shell, shall we? I already mentioned that I made the crust twice. Each time I made it I only baked it for 30 minutes. The first time it was burnt within the 30 minutes and my oven was set at 350. The second time it came out perfect within the 30 minutes. Be vigilant.
Warning IV: Well worth every hour that I waited and waited and waited. Worth that high maintenance bitch of a crust. The ganache was smooth and rich, perfect. And the crust? Perfect. Make sure to sprinkle some crushed pretzels over the tart.
Do you know how many food blogs you host? I speak for food bloggers everywhere that would be very appreciative if you could fix spell check to include words such as ganache, gnocchi, and risotto.