Achieve - 6th Issue 2021 - 11

AB W A PERSPEC TIVES
CHEF MARK KALIX'S
Dark Chocolate Truffle Tart
This sinfully rich tart is incredibly elegant in flavor and presentation.
Be sure to remove the pastry dough at least 10 minutes prior to rolling
it out to avoid the dough from cracking during the rolling process.
Yield: 10 servings
TART FILLING INGREDIENTS:
TART SHELL INGREDIENTS:
* 1 Cup heavy whipping cream
* 6 ounces bittersweet chocolate, chopped
* 1 large egg yolk
IT'S AS EASY AS 3 2 1
* 3 cups Flour
* 2 cups Butter
* 1 cup Water
INSTRUCTIONS:
Preheat an oven to 325 degrees and position an oven rack in
the center.
To prepare tart shell
* On a lightly floured work surface; roll out the dough until
1/8 inch thick. Using a large spatula, place into a 10-inch
fluted tart pan with a removable bottom, pressing slightly
to cover the bottoms and sides. Trim the dough to be flush
with the rim and chill for 10 minutes.
* Cover shell with parchment paper, and fill with pie weights.
* Blind-bake in the oven until pale golden brown, about 15
minutes, and allow to cool.
To prepare tart filling
* In a medium saucepan, bring the cream to a low boil on
the stove. Remove from the heat; add the chocolate and
let stand until melted, about 5 minutes. Using a whisk, stir
until smooth.
* In a small bowl, whisk in the egg yolk and then whisk in 1/2
cup of the chocolate cream. Thoroughly whisk this custard
mixture into the chocolate cream in the saucepan.
* Transfer the filling into the prepared tart shell and bake
until set around the rim but still slightly jiggles in the
center, about 30 minutes.
This technique is based on a ratio of twice as much flour as fat
by weight. The fat is rubbed into flour to create a loose mixture
that is then bound using a small amount of ice water, rolled
out, then shaped and placed to create the top or bottom of a
tart or pie. Using butter adds flavor while using lard ensures
optimum texture.
Pâte brisée is similar to pâte à foncer, but is lighter and more delicate due
to an increased quantity of butter-up to three fifths the quantity of flour.
Pâte sucrée is made with the addition of sugar, which sweetens the mix
and impedes the gluten strands, creating a pastry that breaks up easily in
the mouth.
Pâte à foncer is French shortcrust pastry that includes egg. Egg and butter
are worked together with a small quantity of sugar and salt before the
flour is drawn into the mixture and cold water added to bind it.
A FEW EXTRA PASTRY TIPS
In both sweetcrust and shortcrust pastry, care must be taken to ensure
that fat and flour are blended thoroughly before liquid is added. This
ensures that the flour granules are adequately coated with fat and
are less likely to develop gluten and may be achieved with the use of
a food processor, a specialized kitchen utensil called a pastry blender,
or through various alternatives, like a pair of table knives held in one
hand.
Overworking the dough is also a hazard. Overworking elongates the
gluten strands, creating a product that is tough, rather than light and
crumbly or flaky.
Make and bake along with Chef Mark!
Click to watch the video here.
A publication of the American Business Women's Association, ©2021 ABWA Management LLC
A CHIE VE NE W SLE T TER * 6 TH ISSUE 2 0 2 1 11
https://www.youtube.com/watch?v=RaKI-PcPPo0

Achieve - 6th Issue 2021

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