1 1/4 cups all-purpose flour, plus more for rolling
1/4 cup unsweetened cocoa powder (not Dutch-processed)
5 large egg yolks
8 ounces extra-bittersweet top-quality chocolate, such as Callebaut or Valrhona, chopped
3/4 cup unsalted butter
1/3 cup plus 1 tbsp. sugar
1/4 cup brewed coffee
4 large eggs
4 ounces extra-bittersweet top-quality chocolate, such as Callebaut or Valrhona, chopped
2 tablespoons light corn syrup
1/3 cup heavy whipping cream
2 tablespoons unsalted butter, softened
Maldon sea salt for sprinkling (see Notes)
How to Make It
For the crust: In a stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until smooth. In a separate bowl, sift together flour and cocoa powder, then add to butter mixture and mix until combined. Add yolks and mix on low speed just until dough comes together. If small pieces remain, knead dough to blend them in. Form dough into a disk and wrap in plastic wrap. Chill for at least 1 hour and up to 3 days.
Unwrap dough and set on a lightly floured work surface. With short strokes from center outward, roll into a 12-in. circle. Transfer dough to a 9 1/2-in tart pan and, using your thumb, press into sides and bottom corner. Trim dough flush with top edge. Line shell with parchment paper, completely fill with dried beans or pie weights, and chill at least 30 minutes. Meanwhile, preheat oven to 350°.
Bake dough 10 minutes, then remove parchment and beans and return to oven until dough looks dry, about 5 minutes. Set on a rack to cool slightly.
For the filling: Put chocolate in a medium-size heatproof bowl. In a medium saucepan, combine butter, sugar, and coffee and bring to a boil over medium heat. Pour hot liquid over chocolate and let sit 3 to 4 minutes, then gently stir until smooth. Break eggs into a large bowl and slowly pour in warm chocolate mixture, whisking constantly until incorporated.
Pour warm filling into still-warm tart shell. Bake until filling has risen slightly, appears dry on surface, and seems firm when shaken slightly, about 10 minutes. Set on a rack and let cool completely.
For the glaze: Put chocolate and corn syrup in a medium bowl. In a microwave-safe container, heat cream to boiling; pour over chocolate. Add butter and stir slowly until smooth, working in one direction to prevent air bubbles from forming (if butter doesn't melt completely, microwave in 5-second intervals to warm slightly).
Pour glaze onto center of tart and use a small spatula to push glaze to edges. Let sit at least 15 minutes to set up before slicing. Serve with Maldon salt for sprinkling.
Note: Nutritional analysis is per serving.
Maldon sea salt is available at many grocery stores, but if you can't find it, a high-quality fleur de sel is a good substitute. You can make and chill the tart up to 8 hours ahead, but bring it to room temperature before serving.
Wow what a great recipe! I used a store bought crust as some others said and am not sure if it was because of that or something else but it baked for about twice as long as suggested before it looked at all firm. I think about 25 minutes total. Not sure what happened there but it still came out great. Very rich and chocolatey, out of three desserts served at thanksgiving it was the only one that had no leftovers. Definitely will make again.
UPDATE: 24 hours later.... I refrigerated the left over half of this tart, and the consistency changed dramatically and for the better. Now it's what I thought it would be -- a dense, chocolate filling. I'd say this is a 4 now, but on the day I made it, it was a 1. So my suggestion is to make this ahead of time and refrigerate it.
ORIGINAL REVIEW: This tart was a real disappointment. The filling is more like a chocolate pudding. I expected something more dense. And 9 eggs? Wow, that's a lot. My guests liked it, but I could have made a chocolate pie with jello pudding and it wouldn't have been much different. Also, the crust was dry. I followed the directions to a T, by the way. I won't make this again.
Made this yesterday for a friends birthday, the filling, glaze and salt were spot on! Next time, I would add some salt to the crust to help bring out the flavors (was bland compared to everything else). The boys got seconds.
This tart has great flavor, but can be a bit rich for some... I love the contrasting flavor of the sea salt sprinkled on top. The only note I would add...only sprinkle the salt on right before serving. I sprinkled salt on the tart, then had pieces left over. The salt will start to dissolve the longer it sits, completely altering the taste...