Three-Ingredient Chocolate Tart

Ever since I saw the three-ingredient chocolate tart filling at Cooking on the Ranch three months ago, I've wanted to make it. Lea Ann got the recipe from Mark Kalix, the chef teaching a cooking class at her local Sur la Table. 

The recipe says it makes an 8-inch tart, but I don't have a tart tin that size. So I increased the amounts of the three ingredients to bring up the volume to fill my 9-inch tart tin. I resisted the urge to add other ingredients (not easy for me!). If Lea Ann says it's wonderful, I believe it!

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I made my usual shortcrust tart pastry, but you could use a refrigerated pie crust if you want to give yourself a break. And if you have an 8-inch tart tin, just go with the 2 eggs, 6 ounces of chips and 1 cup of cream the chef used. (I did lower the baking temperature a bit; couldn't help myself!) 

And next time I might make my usual addition to anything chocolate: a little espresso powder, triple-strength brewed coffee or Kahlua. But it is by no means necessary. 

(If you prefer lemon, try my Classic Lemon Tart.)

Easy 3-Ingredient Chocolate Tart

(Makes one 9-inch/23cm tart, 8 servings) 

My Pastry - Pâte Sucrée (a sweet shortcrust pastry) 

1 1/4 dip-and-sweep cup (6.25 ounces/177 grams) unbleached all-purpose flour
1/4 packed cup (1 ounce/28 grams) unsifted powdered sugar
1/4 teaspoon salt
8 tablespoons (4 ounces/113 grams) cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
1 tablespoon water, milk or cream 

The Filling - adapted from Chef Mark Kalix, Sur la Table 

1 1/4 cups (10 fluid ounces/296 ml or grams) heavy whipping cream
1 1/4 cups (7.5 ounces/213 grams) semi-sweet chocolate chips
2 large eggs plus 1 large egg white left after making pastry

1 Add flour, powdered sugar and salt to work bowl of food processor; turn on for about 3 or 4 seconds to combine. Add chunks of butter; pulse to a crumb texture. Add egg yolk and liquid; pulse until the dough starts clumping together. This is to be a crisp, more cookie-like crust, rather than a flaky pastry; so there's not quite the concern about over-processing. Flatten slightly into a 4- to 6-inch round disc, wrap and refrigerate for 30 to 60 minutes. 

2 Lightly butter a 9-inch/23cm tart tin and set it on a baking sheet. On lightly floured 12-inch square of aluminum foil, roll out the pastry to a 12-inch circle. Transfer dough to tart tin, pressing dough (but not stretching it) to fit the tin. Save the foil; you're not done with it. With scissors or knife, trim the overhang to 1/2 inch all around. Fold it in and press it to the sides to form a thicker side crust. Trim the edges by rolling the rolling pin over the top. Press the pastry into the flutes so that it rises a bit above the edge (in case of shrinkage). Pop it in the freezer for 15 minutes while you preheat the oven to 375F/190C/Gas5. 

3 Cover chilled pastry with reserved piece of foil, clean side up, pressing it to fit well. Spread 2 cups of ceramic pie weights (that's two packages of Mrs. Anderson's ceramic pie weights) over the foil. Bake for 15 minutes. Remove foil and weights; continue baking for 10 minutes, until lightly browned to a pale golden. Let stand to cool a bit. 

4 While pastry is cooling, make the filling. In 2-quart saucepan over medium-low heat, heat the cream until small bubbles begin to form around the edge. Remove from heat; add chocolate chips and stir until thoroughly smooth. In small bowl, beat the eggs and egg white; stir beaten eggs into chocolate mixture until thoroughly blended. 

5 Turn oven temperature down to 325F/165C/Gas3. Pour filling into prebaked pastry shell. Bake (with tart tin on baking sheet) for 25 to 30 minutes, until just set. Do not overbake. Cool to room temperature, about 1 hour. Remove from tin. Serve at room temperature or chilled. 

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Jean