Modern Baker: Bittersweet Chocolate Tart

      The sixth recipe I made from the Sweet Tarts & Pies section (the 64th recipe overall in this book) of The Modern Baker  by Nick Malgieri, was the one for Bittersweet Chocolate Tart, on pages 168-169.  (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us). 

      I used one-third recipe of the Press-In Cookie Dough Crust for a 6" tart pan.  The ingredient list for the crust:  all-purpose flour, sugar, vanilla, unsalted butter, and egg.  I used one-third of the filling recipe for this 6" tart and I had a little left over.  The ingredient list for the filling:  cream, corn syrup, bittersweet chocolate, butter. 

      This was the first time I had made the press-in cookie dough crust and it went well enough, tasted nicely.  I prefer the Sweet Tart Dough as I like to just roll out the crust, which takes only a minute and then place it in the pan which takes maybe another minute.  With the press in dough there is more fiddling about with it and I never think it looks as nice when I finish.  It is just a matter of personal preference, you can try it and decide for yourself.  In the photo below you can see another reason I am not fond of this dough, it is sort of crumbly, so crumbies end up on the filling, in the filling, etc. and I didn't get that nice clean cut that I usually get with the Sweet Tart Dough.  Of course, this has nothing to do with taste, so these are just minor little things.
      The filling was easy to make and pour into the crust, then into the refrigerator for an hour to set, and then back to room temperature for serving.  The book suggested serving it with chocolate shavings or powdered sugar, maybe some raspberries, or nothing at all.  We went the nothing at all route and then the guys decided they wanted whipped cream.  They loved this tart and would be happy to have it again soon.  Definitely a repeat.  

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