The filling is pretty much chocolate ganache, with 2 eggs. The eggs help the filling form a solid consistency, instead of a liquid consistency. This is a tart filling that bakes with the crust.
- 11/4 cup whipping cream
- 8 oz semi-sweet chocolate
- 1 teaspoon vanilla
- 2 eggs
|Pretty much ganache|
Once the whipping cream is simmering, turn the heat off, and add the chocolate, just like you're making ganache. When the chocolate is incorporated, slowly add it to the eggs - like with pastry cream. Make sure you keep mixing it so that you don't cook the eggs and everything is nice and smooth.
The crust recipe I used was the same one for the Pastry Cream Tart. That crust is baked in two phases: 15 minutes with foil on top, and then 12 minutes without the foil.
This time, since the filling has to cook with the crust, the crust gets 15 minutes in the oven with the foil and then when you take the foil off, you pour the chocolate filling in the crust. You'll bake it until only the center of the tart is a little wiggly, which is about 18 to 20 minutes. Just please be careful when you put it in the oven... the filling moves very easily and could spill out.
Once it's done, let it chill for 10 minutes. Then take the tart ring off, and let it chill in the fridge.... Depending on how patient you are, let it chill for at least an hour, but more is better for a firmer texture.
This was even better than the Chocolate Sour Cream Bundt Cake. It was good warm (because you know, when it comes to chocolate it's alright to be too impatient to wait) because it was creamy like the Pastry Cream Tart. But it was GORGEOUS when it cooled completely. In fact, when it's completely cooled it needs to be cut into smaller pieces because it is so rich.... In fact, it's a lot like a chocolate truffle candy wrapped in a sugar cookie. It truly is delicious!
This gets 5 out of 5 cat whiskers :-)
Recipe adapted from here.