Recipe#8982

Title: Choc Chestnut Tart

rec.food.recipes archive

YIELD: 12 servings
 1 cup all-purpose flour
 3/4 cup granulated sugar
 1/2 teaspoon salt
 1 cup unsweetened alkalized cocoa powder 
 6 ounces chilled unsalted butter cut into 1/2-inch pieces 
 4 large egg yolks
 6 ounces bittersweet chocolate, finely chopped
 1 cup sour cream 
 1 cup heavy cream
 1/2 cup granulated sugar, divided
 2 large eggs
 4 large egg yolks
 2 teaspoons cornstarch 
 8 ounces mascarpone cheese
 3/4 cup heavy cream
 4 ounces chestnut puree
 1/2 cup confectioners' sugar
 1 teaspoon vanilla extract
 In a food processor fitted with the metal chopping blade, combine
 the flour, sugar, salt, and cocoa powder. Pulse the machine eight
 to nine times to blend. Scatter the butter over the flour mixture
 and pulse the machine until the butter is cut into the flour and
 the mixture resembles coarse meal.  Add the yolks and continue to
 process in on/off pulses only until the mixture is evenly incorporated
 and the particles begin to hold together.  Scrape the dough onto
 a work surface and form it into a ball.  Flatten it into a disc
 and wrap in plastic wrap. Chill 1 hour.  Position a rack in the
 center of the oven and preheat to 350 degrees F.  Remove the chilled
 disc from the refrigerator. Place the dough between two pieces of
 plastic wrap and roll the dough into a small round. Lift and rotate
 the dough one quarter turn after each roll. Continue rolling until
 the circle measures approximately 14 inches in diameter and is abut
 1/8 inch thick.  Remove the top layer of plastic wrap.  Carefully
 roll the dough around the rolling pin and transfer it to a 12-inch
 fluted tart pan with a removable bottom. Unroll the dough into the
 pan.  Lift the edges of the dough and gently press the dough into
 the bottom and up the sides of the pan. Trim off any excess dough.
 Refrigerate the dough for 20 to 30 minutes, until firm.  Bake the
 tart shell 20 to 30 minutes or until set. Place on a wire rack and
 cool completely.
 Place the chopped chocolate in a medium bowl and set aside.  In a
 non-corrosive medium saucepan bring the sour cream, heavy cream
 and 1/4 cup of sugar to a boil over medium-high heat.  In a large
 bowl using a hand-held electric mixer, beat the eggs, egg yolks,
 cornstarch and the remaining 1/4 cup of sugar at medium speed until
 pale. Whisk one-third of the hot cream mixture into the egg mixture
 and return the whole mixture to the pan. Cook over medium-high heat
 while constantly stirring with a whisk for 3 to 5 minutes or until
 thick.  Pour the thickened mixture over the reserved chocolate and
 whisk until incorporated. Scrape the mixture into the prepared
 crust and smooth the top with a rubber spatula. Chill in the
 refrigerator for 2 hours.
 In a 4 1/2-quart bowl of a heavy-duty electric mixer, using the
 wire whip attachment, combine the mascarpone, heavy cream, chestnut
 puree, confectioners' sugar and vanilla. Beat on medium-high speed
 until soft peaks form. Place the mixture in a pastry bag fitted
 with a medium star tip and pipe in a shell pattern covering the
 top of the chilled tart.  Refrigerate the tart for 1 hour before
 serving.