If you want to feel like a food goddess there is nothing better than to serve, "Une tarte au chocolat."
If desserts were like flowers and had a language attached to them, the sentiment connected to a chocolate tart would be sexiness.
If you are looking for a pudding that looks like it took hours of slaving in the kitchen but in fact was faster than the speed of light to make.
"If wishes were horses, beggars would ride."
Bittersweet Chocolate and Cointreau Tart
- 450g good-quality dark chocolate, bittersweet such as couverture, coarsely chopped
- 225g unsalted butter, softened
- 2 egg yolks
- 250ml milk
- 175g caster superfine sugar
- 60ml (1/4 cup) Cointreau liqueur
- 24 x 4cm blind-baked sweet shortcrust pastry case
Put the chocolate and milk in a large heavy based saucepan over low heat, stirring occasionally, until the chocolate just melts. Remove from the heat and set aside to cool
In the bowl of an electric mixer, cream the butter and sugar together until light and pale. Add the egg yolks, one at the time, beating well after each addition. Whisk, in the cooled chocolate mixture, then whisk in the Cointreau.
Pour the chocolate filling int the blind-baked pastry case. Refrigerate for several hours or until set.
To serve, bring the tart to room temperature.