- Michael Oshman
Sustainable Recipe Series: French Broad Chocolates
Happy Valentine's Day! This recipe comes from French Broad Chocolates, which is a 3 Star Certified Green Restaurant® located in Asheville, NC. 100% of their produce (such as blackberries, blueberries, herbs, etc) are purchased local. Try to use local & organic products when making this recipe!
Bittersweet Chocolate Tart
Shortbread Crust Ingredients:
1 stick unsalted butter, melted
¼ cup sugar
1/8 tsp sea salt
¾ tsp vanilla extract
1 cup all purpose flour
1 egg yolk, reserved
Preheat oven to 350.
Melt butter and place in a medium glass bowl.
Stir in sugar, salt and vanilla.
Add flour and mix until just blended.
Press dough into the bottom and side of a 10” tart pan.
Bake 20-25 min. until golden brown.
Whisk one egg yolk with a pinch of salt in a small bowl and brush the crust with it.
Bake 1 minute, then remove crust from the oven.
Make the chocolate filling:
Chocolate filling Ingredients:
8 oz. of your favorite dark chocolate, chopped finely (about 1 ½ cups)
1 cup heavy cream
1 egg, lightly beaten
Bring the cream to a boil in a small saucepan.
Pour boiling cream over the chopped chocolate in a medium bowl.
Let sit 1 minute to melt the chocolate.
Whisk gently (do not incorporate air) until smooth.
Add the egg and whisk gently to combine.
Pour mixture into crust and smooth with rubber spatula.
Bake at 350 for 12-15 minutes or until edges are just set and center jiggles a little when nudged.