Bittersweet Chocolate Brandy Tart
Makes one 10-inch tart
1 ½ pound *bittersweet chocolate, chopped
2 cups heavy cream
1 ½ sticks unsalted butter, room temperature, cut in 12 pieces
2 Tablespoons brandy
1 cooked 10-inch tart shell, using Dutch Cocoa Pastry (page )
1. Place chocolate in a medium size heat-proof bowl, and set aside. Bring cream to simmer in small saucepan over medium-high heat, pour hot cream over chocolate, and set aside for 1 minute. Using a whisk, slowly stir chocolate and cream until smooth being careful to avoid not to beat air into the mixture. Slowly stir chocolate mixture into butter until well combined. Stir in brandy until combined.
2. Pour filling into a cooked (cooled) tart shell. (filling should reach just below top of tart shell, if sides of tart shell have slumped a bit when baked, you will have a little extra filling). Use an offset spatula to spread filling to sides of tart and smooth top. Refrigerate until firm, at least 2 hours and up to 48 hours.
– Chef Jerrieann Taylor