Applause Online

April 2004

Departments

Sifter Marbled Two-Chocolate Tart
Courtesy of Chocolate Lover's Cookbook for Dummies by Carole Bloom
Reprinted with permission.

Two separate chocolate fillings are swirled together in this tart to make a striking visual pattern. Although it looks like it may have taken all day to prepare, it's actually quite easy to make!

Makes 16 servings.

Pastry dough:
2 cups flour
2/3 cup confectioners' sugar, sifted
Pinch of salt
1 1/4 sticks (1/2 cup plus 2 tablespoons) butter, chilled
2 egg yolks
2 tablespoons cold water

Dark chocolate ganache:
2/3 cup heavy cream
10 ounces bittersweet or semisweet chocolate, finely chopped
1 teaspoon pure vanilla extract

White chocolate ganache:
2 tablespoons heavy cream
2 ounces white chocolate, finely chopped

You will need an 11-inch round fluted-edge tart pan with removable bottom.

Dough:
With food processor: Combine the floor, sugar, and salt in the work bowl of a food processor fitted with a steel blade. Pulse for 5 seconds. Cut the butter into small pieces and add. Pulse until butter is cut into tiny pieces, about 1 minute. Lightly beat egg yolks and add with 1 tablespoons of the water. Process until the dough forms a ball. If necessary, add the remaining tablespoon of water. Turn the dough out onto a large piece of plastic wrap. Form into a flat disk, wrap tightly, and chill until firm, about 2 hours With mixer: Soften the butter and, using a mixer, beat the butter until light in a large mixing bowl. Add the sugar and cream together. Add the egg yolks and water and blend well. Mix the salt with the flour and add to the butter mixture. Blend well, stopping to scrape down the sides of the bowl with a rubber spatula. Gather dough into a ball, shape into a flat disk, and cover with plastic wrap. Chill the dough until firm enough to roll, about two hours.

The dough can be prepared up to 2 days in advance and kept tightly covered in the refrigerator. Soften at room temperature before working; knead slightly before using to make sure it is pliable.

Preheat the oven to 375 degrees F. On a flat work surface, roll out the pastry dough between 2 sheets of lightly floured wax paper to a large circle, about 13 inches round and 1/4 inch thick. Gently transfer into the tart pan. Carefully lift up the sides of the dough and fit against the bottom and sides of the pan. Trim off any excess dough at the top. Transfer the tart pan to a jellyroll pan or baking sheet and chill in the freezer for 15 minutes.

Line the chilled pastry shell with aluminum foil and fill with tart weights. Bake for 10 minutes, remove the foil and weights, and bake another 12 to 14 minutes until light golden and set. Remove from oven and cool completely on a rack.

Chocolate ganaches:
Heat the cream to a boil in a medium saucepan. Remove from heat and stir in the chocolate until completely melted and smooth. Stir in the vanilla and blend well. Stir the mixture for a few minutes to cool.

Meanwhile, heat the cream and white chocolate together in a small saucepan, just until the chocolate is melted. Remove from heat and stir until smooth.

Pour the dark chocolate mixture into the tart shell. Working quickly, drizzle the white chocolate mixture over the dark chocolate mixture. Use a toothpick or the point of a sharp knife to pull through the white chocolate layer until marbleized. Chill until filling is firm, about 2 hours. Store tightly covered in the refrigerator for up to 2 days. Let it stand at room temperature for 30 minutes before serving.