Dark Chocolate Tart

Name: Dark Chocolate Tart
Total time: 3600 s
Yield: Serves 8 servings
Ingredients: 7 tablespoons unsalted butter (100 grams); 1/4 cup sugar (50 grams); 1 pinch salt; 1 large egg; 2/3 cup rice flour (100 grams); 2/3 cup potato starch or cornstarch (100 grams); 7 ounces dark chocolate (200 grams); 3 1/2 tablespoons milk (50 ml); 1 large egg

Arianna Busi @ariannabusi

Bologna

A tart with a gluten-free shortcrust base and a rich, not-too-sweet dark chocolate ganache (almost sugar-free). Since 2020, when I found out I have celiac disease, I haven't made this recipe again (it used to be one of my signature desserts). I tried to recreate a gluten-free version, but the shortcrust still needs some work because it tends to break after baking (I used only rice flour and cornstarch).

Arianna Busi @ariannabusi

Saved

Ingredients

1 hour

Serves 8 servings

Crust
7 tablespoonsunsalted butter (100 grams)
1/4 cupsugar (50 grams)
1 pinchsalt
1large egg
2/3 cuprice flour (100 grams)
2/3 cuppotato starch or cornstarch (100 grams)
Ganache/Cream
7 ouncesdark chocolate (200 grams)
3 1/2 tablespoons heavy cream (50 ml)
3 1/2 tablespoonsmilk (50 ml)
1large egg

Saved

Steps

1 hour

1

Mix the dry ingredients, then add the egg and cold butter cut into pieces. Knead the dough (it will be very crumbly at first). As soon as it comes together, stop working it and wrap in plastic wrap. Chill in the refrigerator for at least 30 minutes.
2

Butter a round baking pan (8 to 9 1/2 inches in diameter). Roll out the chilled dough to an even layer (less than 1/2 inch thick) with edges, then prick the surface with a fork. Bake at 350°F (180°C) for 15 minutes in a convection or conventional oven.
3

For the ganache/cream: Melt the dark chocolate in a double boiler. Add the milk and heavy cream (you can use just one if you prefer), whisking until the mixture thickens slightly (it shouldn't be too runny). Remove from heat (the temperature should not drop below 250°F/121°C) and quickly whisk in the egg.
4

Pour the ganache/cream over the baked crust and refrigerate the tart until fully set (preferably overnight).