Love a cookie however in search of a bake with extra of a wow issue? Enter the Cookie Dough Tart. With a buttery black cocoa crust and decadent cookie dough filling, the entire tart is then topped with a glistening Darkish Chocolate Ganache and sprinkled with flaked sea salt for a chic end.
Cookie Dough Tart
- Black Cocoa Tart Dough (recipe follows)
- ⅔ cup (150 grams) unsalted butter, softened
- 1 cup (220 grams) firmly packed darkish brown sugar
- 1½ teaspoons (9 grams) vanilla bean paste
- 1 cup (96 grams) superfine blanched almond flour
- ¾ teaspoon (2.25 grams) kosher salt
- 4 ounces (113 grams) 60% cacao bittersweet chocolate, finely chopped
- Darkish Chocolate Ganache (recipe follows)
- Garnish: flaked sea salt
- Preheat oven to 375°F (190°C). Spray a 9½-inch fluted spherical removable-bottom tart pan with baking spray with flour.
- Let Black Cocoa Tart Dough stand at room temperature for 10 to fifteen minutes, or till barely softened. Unwrap and roll dough between two sheets of parchment paper right into a 12-inch circle (about ⅛-inch thick). Take away prime sheet of parchment paper. Utilizing remaining parchment to assist assist, switch to ready pan, urgent dough facet down into backside and up sides. Take away parchment. (If dough cracks or tears, merely press again collectively.) Trim edges flush with pan edges, utilizing dough scraps to patch any cracks or skinny spots. Freeze till agency, about 20 minutes.
- Prime ready crust with a bit of parchment paper, letting ends lengthen over edges of pan. Add pie weights.
- Bake till edges look dry, 15 to twenty minutes. Fastidiously take away parchment and weights. Bake till within crust is dry and set, 7 to 12 minutes extra. (If crust puffs, gently press again down; it’s OK if crust shrinks barely.) Let cool fully in pan on wire rack.
- Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium pace till fluffy, 2 to three minutes, stopping to scrape sides of bowl. Beat in vanilla bean paste.
- In a small bowl, whisk collectively flour and kosher salt. Add flour combination to butter combination; beat at low pace simply till mixed. Fold in chopped chocolate. Utilizing a small offset spatula, unfold cookie dough in ready crust. Pour Darkish Chocolate Ganache over cookie dough, spreading with a clear offset spatula till cookie dough is totally coated. Refrigerate till chilled and set, about half-hour. Garnish with sea salt earlier than serving, if desired.
3.5.3251
Black Cocoa Tart Dough
- 1¼ cups (157 grams) all-purpose flour, divided
- ¼ cup (20 grams) sifted black cocoa powder
- ¼ cup (24 grams) superfine blanched almond flour
- 2 tablespoons (24 grams) granulated sugar
- ½ teaspoon (1.5 grams) kosher salt
- 7 tablespoons (98 grams) chilly unsalted butter, cubed
- 2 giant egg yolks (37 grams)
- 2 to three tablespoons (30 to 45 grams) ice water, divided
- Within the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup (63 grams) flour, cocoa powder, almond flour, sugar, and salt on medium-low pace till mixed. With mixer on low pace, add chilly butter, 1 to 2 cubes at a time, beating for about 15 seconds after every addition. Add remaining ¾ cup (94 grams) flour, 1 tablespoon (8 grams) at a time, beating till butter clumps are pea-size or smaller. Beat in egg yolks; progressively add 2 tablespoons (30 grams) ice water, beating till a dough types. Step by step add as much as remaining 1 tablespoon (15 grams) ice water if dough is simply too dry or crumbly.
- Prove dough onto a clear floor and knead 3 to five occasions. Form right into a 7-inch disk and wrap in plastic wrap. Refrigerate for 1 hour or as much as in a single day.
3.5.3251
Darkish Chocolate Ganache
- 6 ounces (170 grams) 60% cacao bittersweet chocolate, finely chopped
- ½ cup (120 grams) heavy whipping cream
- In a medium heatproof bowl, place chocolate.
- In a small saucepan, warmth cream over medium warmth, stirring often, simply till steaming. (Don’t boil.) Pour scorching cream over chocolate. Let stand for five minutes; stir till clean.
3.5.3251
>