Julia's chocolate tart dough is a classic recipe that has been enjoyed by many for decades. It is known for its rich, buttery flavor and its flaky, tender texture. This versatile dough can be used to make a variety of desserts, including chocolate tarts, pies, and cookies. If you are looking for a delicious and easy-to-make chocolate tart dough recipe, then you are in the right place. In this article, we will provide you with a step-by-step guide on how to make Julia's chocolate tart dough, as well as some tips and tricks for achieving the perfect results.
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JULIA'S CHOCOLATE TRUFFLE TARTLETS
Makes 6 individual tartlets, or one 10-inch tart. Intensely, unmistakably and irresistibly chocolaty. The chocolate pastry shell is a cross between a cookie crust and a buttery, flaky pie dough, and the filling is a creamy bittersweet chocolate truffle concoction given crunch with cubes of milk chocolate, white chocolate, and the crackly biscotti. The tartlet is very sophisticated, very elegant, and totally over the top. From Julia Child's "Baking with Julia", contributing baker David Ogonowski.
Provided by skat5762
Categories Tarts
Time 1h30m
Yield 1-6 serving(s)
Number Of Ingredients 9
Steps:
- Line a jelly roll pan with parchment and keep at hand.
- Remove the bottoms from six 4 1/2 inch fluted tartlet pans (or use pans with permanent bottoms and just plan to pop the tartlets out once they're filled, baked, and cooled); spray the pans with vegetable oil spray or brush with melted butter.
- Cut the dough into six even pieces.
- Working with one piece at a time, shape the dough into a rough circle, then tamp it down with a rolling pin.
- Flour the work surface and the top of the dough and roll it into a circle 1/8 to 1/4 inch thick.
- As you roll, lift the dough with the help of a dough scraper to keep it from sticking.
- If the dough breaks (as it sometimes does even when the pros are rolling it), press it back together and keep going- it will be fine once it's baked.
- Fit the dough into a tartlet ring, pressing it into the fluted edges and cutting the top level with the edges of the pan.
- Again, patch as you go.
- Use a pastry brush to dust off any excess flour and place the lined tartlet ring on the prepared baking pan.
- When all of the shells are rolled out, chill them for at least 20 minutes.
- (Please see note in my Chocolate Tart Dough recipe regarding this step.)
- Center a rack in the oven and preheat the oven to 350°F.
- Prick the bottoms of the crust all over with the tines of a fork and bake for 12-15 minutes, rotating the pan halfway through the baking time, until the crusts are dry, blistery, and firm.
- Transfer the baking pan to a rack so that the crusts can cool while you make the filling.
- Reduce the oven temp to 300°F.
- •Julia tells you here to melt the butter and chocolate over a double-boiler on the stove. I use the microwave at half power, checking every 30 seconds after the first minute, and stirring each time.
- Allow to cool until it is slightly warmer than room temperature.
- Put the yolks and vanilla extract in the bowl of a mixer fitted with the whisk attachment.
- Start beating the yolks at medium speed, and then, when they are broken up, reduce the speed to low and gradually add the sugar.
- Increase the speed to medium-high and beat the yolks and sugar until the yolks thicken and form a slowly dissolving ribbon when the beater is lifted.
- Spoon about one third of the yolks onto the cooled chocolate mixture and fold them in with a rubber spatula.
- Don't worry about being too thorough.
- Pour the chocolate into the beaten yolks and gently fold the two mixtures together until they are almost completely blended.
- Add the cubed chocolates and biscotti, folding to incorporate the chunky pieces.
- Using an ice cream scoop or 1/4 cup measure, divide the filling evenly among the cooled shells.
- Smooth the filling with a small offset spatula, working it into the nooks and crannies as you circle the tops of the tarts.
- Bake the tarts for 10-12 minutes, until the tops look dry and the filling is just set.
- Remove to a rack to cool for about 20 minutes before serving.
- Best the day these are made, these are still terrific after they've been refrigerated- they lose their textural finesse, but the taste is still very much there.
- For longer keeping, wrap the tartlets airtight, and freeze them for up to a month.
- Thaw, still wrapped, at room temperature.
- Cook's Notes: Instead of individual tartlets, I made a 10-inch tart, and adjusted the baking time a bit longer than what is noted in the recipe.
- Additionally, when the tart came out of the oven, I wasn't pleased with the way the tops looked- too bumpy.
- So I made a quick ganache (2 ounces bittersweet chocolate+ 1/3 cup cream, nuked for about a minute, and stirred until smooth), and spread it over the top.
- Yeah, this was decadent.
- It was incredible the day it was served.
- The remainder was frozen and pulled out at the last minute for an impromptu guest dessert.
- I let it thaw at room temp for about 20 minutes before serving.
- I think I liked it better that way.
- Either way, it's an extravagant gut-bomb that is certain to please.
Nutrition Facts : Calories 2671.2, Fat 188.4, SaturatedFat 83.4, Cholesterol 1851.9, Sodium 1104.3, Carbohydrate 204.8, Fiber 8.5, Sugar 114.3, Protein 40.9
JULIA'S CHOCOLATE TART DOUGH
Makes enough for six 5-inch tartlets or one 10-inch tart. Imagine the best crust you can: butttery, flaky, and just a little sweet- and now imagine that it's chocolate through and through. Use this crust to fill the extrabagantly rich Chocolate Truffle Tartlets (recipe also posted), to fill with pastry cream or creme fraiche and top with fruits, or to create a grown-up ice cream pie, filled with superior ice-cream and drizzled with a bittersweet chocolate sauce. From Julia Child's "Baking with Julia".
Provided by skat5762
Categories Tarts
Time 45m
Yield 1 10inch tart
Number Of Ingredients 7
Steps:
- To make dough in food processor fitted with metal blade: put the flour, cocoa, sugar and salt in work bowl and pulse just to blend.
- Add butter and pulse 8-10 times, until pieces are about the size of small peas.
- With machine running, add yolk and ice water and process, in short bursts, until JUST crumbly- don't overwork it!
- Turn it out onto the work surface and, working with small portions, smear the dough across the surface with the heel of your hand.
- Gather the dough together and shape it into a rough square.
- Pat it down to compress it slightly, and wrap in plastic.
- Chill until firm, at least 30 minutes.
- The dough can remain in the refrigerator for 3 days, or it can be wrapped airtight and frozen for a month.
- Thaw the dough, still wrapped, overnight in the refrigerator before rolling it out.
- Cook's note: When I made this, I stuck the dough in the freezer to chill, then promptly forgot about it.
- 4 hours later, when I remembered to pull it out, it was frozen solid.
- I pulled out my box grater and grated it directly into the pie pan.
- It worked beautifully, no roling involed: just patted it all down into place.
SWEET TART DOUGH
This formula for pâte sucrée comes from the pastry chef Jacquy Pfeiffer, with whom I wrote a book. It may surprise you that everything, even the butter, is at room temperature when you mix the dough. Room temperature butter will mix together thoroughly and quickly with the other ingredients, so you won't find chunks of it when you roll out the dough. It also allows you to mix the dough quickly, minimizing air bubbles and the development of the gluten in the flour, which would result in too much elasticity in the dough, causing it to shrink during baking. He uses powdered sugar, rather than granulated, because it melts and combines quickly with other ingredients, again allowing you to mix the dough quickly. Almond flour contributes flavor to the dough and gives it a nice texture, but you could substitute regular flour if you have a hard time finding almond flour. Finally, he uses cake flour because it has a lower gluten content than all-purpose flour. Once you mix the dough it requires a long rest in the refrigerator - preferably overnight - so that the gluten developed during mixing can relax and the starch in the flour can absorb liquid. It should remain cold when you roll it out, and ideally you should give it another overnight rest in the fridge, uncovered, once it is rolled out, so that the pastry dries out even more. If you don't have the extra day, give it at least an hour.
Provided by Martha Rose Shulman
Categories snack, pastries, pies and tarts, dessert
Time 1h
Yield Two 9-inch pastry shells
Number Of Ingredients 7
Steps:
- In a standing mixer fitted with paddle attachment, cream butter and salt on medium speed for 1 minute. Scrape down sides of bowl and paddle and add confectioners' sugar. Combine with butter at low speed. Scrape down bowl and paddle again, then add almond flour and vanilla and combine at low speed.
- Gradually add egg and a scant 1/2 cup cake flour (55 grams). Beat at low speed until just incorporated. Scrape down bowl and paddle. Gradually add remaining cake flour and mix just until dough comes together. Do not overbeat. Dough should be soft to the touch.
- Scrape dough out of bowl and gently press into a 1/2-inch-thick rectangle. Double-wrap airtight in plastic and refrigerate for at least 3 hours, preferably overnight.
- Very lightly brush two tart pans with butter. (You should not be able to see the butter.) Weigh dough and cut into two equal pieces. Wrap one piece and refrigerate while you roll out the other.
- Lightly dust parchment paper or a silicone baking mat with flour. Tap on dough lightly with a rolling pin to make it pliable. Begin rolling gently, three times in one direction, from the edge nearest to you to the far edge. Rotate dough a quarter turn clockwise. (If it's sticking, run an offset spatula underneath to loosen it, then gently lift it and lightly dust underneath with flour.) Repeat process until dough is about 1/4-inch thick and 11 inches in diameter. Check often to make sure dough is not sticking, and dust with flour as necessary.
- Cut dough into a 10 1/2-inch circle. (If it's on a silicone mat, flip it over onto a piece of lightly dusted parchment and peel off the mat first.) Very lightly dust dough with flour; brush away excess flour with a dry pastry brush.
- Loosely roll dough onto rolling pin, then unroll it onto a tart pan, making sure to cover pan evenly. Gently ease it into the pan so there is no gap between the bottom edge of the ring and the bottom of the pan (don't press hard or dough will be thinner in spots). Cut away excess dough by holding a paring knife perpendicular to the edge of the pan and spinning the pan around against the edge of the knife. Use a fork to poke little holes in dough across entire bottom of shell.
- Refrigerate dough, uncovered, for at least 1 hour and preferably overnight. If freezing dough, refrigerate for 1 hour, then double-wrap in plastic wrap, then in foil. Label, date and freeze. Repeat process of rolling out dough with the other dough half.
- Heat oven to 325 degrees with rack positioned in middle. Place tart pan on a baking sheet. Line shell with parchment and fill to the top with pie weights. (If dough is coming directly from the freezer, you don't need to defrost it first or use weights.) Bake for 15 minutes. Remove parchment and weights and return to oven for 10 to 15 minutes, until golden brown. Remove from oven and allow to cool completely on a rack (with pan still on top of baking sheet) before filling.
CHOCOLATE TART DOUGH
Steps:
- Put the butter in the bowl of a standing mixer fitted with the paddle along with the sugar and a pinch of salt. Beat until pale.
- In a separate bowl, whisk the egg and egg white together. Add gradually to the butter, scraping the bowl often and beating until smooth.
- Whisk the flour, cocoa powder, and baking powder together. Add to the wet ingredients and mix on low speed only until blended.
- Dump the dough onto a lightly floured work surface and divide in half. Shape each half into a small brick, wrap in plastic, and refrigerate for at least 1 hour before rolling. The dough will keep for several days in the refrigerator and for 2 months in the freezer. Defrost before rolling.
- Spiced Chocolate Tart Dough
- Add 1/2 teaspoon (0.5g) ground allspice and 1/8 teaspoon (0.2g) ground cinnamon to the bowl when you are beating the butter and sugar.
Tips:
- Use high-quality chocolate: The quality of the chocolate you use will greatly impact the taste of your tart. Look for chocolate with a high cocoa content (70% or more) and a smooth, rich flavor.
- Work quickly: Chocolate dough can become difficult to work with if it gets too warm. Work quickly to mix and roll out the dough, and keep it chilled until you're ready to bake it.
- Don't overbake the tart: The tart is done baking when the edges are set and the center is still slightly wobbly. If you overbake it, the tart will be dry and crumbly.
- Let the tart cool completely before serving: The tart will need to cool completely before you can slice and serve it. This will help the tart to set and the flavors to meld together.
Conclusion:
Julia's Chocolate Tart Dough is a delicious and versatile recipe that can be used to make a variety of sweet and savoury tarts. With its rich, chocolatey flavor and crispy, flaky texture, this dough is sure to be a hit with your friends and family. So next time you're in the mood for a delicious tart, give this recipe a try!
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