Chocolate and creme fraiche tart recipe

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Bernachon, a chocolate shop in Lyon, selects its own cocoa beans, then roasts and grinds them together to create a unique blend. If you’re ever in Lyon, be sure to stop in, even if it is just to lèche la vitrine (lick the window), as the French aptly describe window-shopping. One of their chocolate blends the Palais d’Or (Golden Palace), made with crème fraîche happens to translate equally well into a rich and luxurious tart.

  • Yield: 12 Servings
  • Preparation Time: 30 Minutes
  • Cooking Time: 45 Minutes

Ingredients

  • 2 tbsp butter
  • 1 recipe Sweet Pastry Dough
  • 7½ oz (215 g) dark chocolate, finely chopped
  • 2 oz (55 g) milk chocolate, finely chopped
  • 1 cup crème fraîche
  • 3½ tbsp milk
  • Pinch of salt
  • 4 oz (115 g) white chocolate
  • 1 tbsp coconut oil
How to Make It
  1. Grease the tart pan with the butter. Preheat the oven to 350°F. Roll out the dough between two sheets of parchment until it is ⅛ to ¼ inch thick.
  2. Line the prepared pan with the pastry dough, trimming away any excess, and prick the base several times with a fork. Place a sheet of parchment on top and pour in pie weights. Bake for 20 minutes before removing the weights and parchment. Bake for 10 minutes more, then remove from the oven and let cool.
  3. Put 5½ oz/155 g of the dark chocolate, all the milk chocolate, the crème fraîche, milk, and salt in a heatproof bowl and place it over a pan of gently simmering water (don’t let the base of the bowl touch the water). Stir occasionally until melted. Pour the chocolate into the cooked and cooled tart shell. Refrigerate for 1½ hours to set.
  4. In the meantime, melt the remaining dark chocolate in a heatproof bowl over a pan of gently simmering water, as before. When melted, pour the chocolate onto a large piece of parchment and spread thin using a spatula. Refrigerate until set, then snap the chocolate into 2-inch shards. Repeat with the white chocolate, adding the coconut oil as the chocolate melts.
  5. When the tart has chilled, remove it from the fridge and jab the shards into the surface of the filling. If you’re not serving immediately, remove it from the fridge anyway and keep it in a cool, dark place. The tart is best eaten at room temperature, but keeps, refrigerated, for up to 3 days.
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