Chocolate and Red Currant Tart
The perfect balance of semisweet ganache, red currant jam, and light whipped cream dusted with cocoa. Make this in stages and be prepared to chill in between layers.
Servings
12servings
Servings
12servings
Ingredients
For Tart Shell:
For Chocolate Ganache Filling:
For Whipped Cream Topping:
To Assemble Tart:
Instructions
For the Tart Shell:
  1. In the bowl of your stand mixer, combine the butter, sugar, and salt and mix on medium speed until smooth. Add egg and mix until smooth. Scrape down the sides of the bowl with a rubber spatula. Add the flour and mix on low speed until just combined.
  2. On a lightly floured surface, divide into two balls and then shape each into a disk about 1/2 inch thick. Wrap in plastic and chill for at least 2 hours or overnight.
  3. Once chilled, roll out one disk (save the other for your next tart!) on a lightly floured surface to 1/8 inch thick, or until it is a circle about 2 inches bigger than your tart pan. Work quickly to prevent the dough from getting warm, rotating the dough 45 degrees every few strokes. Transfer the circle into a 9-10 inch tart pan. If the dough is too warm to transfer, put in the fridge to chill for a few minutes and try again. Press the dough gently into place without pulling or stretching (or it will shrink during baking). Patch any tears with bits of leftover dough. Use a sharp knife to trim the dough level with the top of the pan. Place the tart pan in the fridge or freezer until chilled and from, about 15 minutes.
  4. Preheat oven to 325 degrees F.
  5. Prick the bottom of the chilled tart shell all over with a fork. and bake for 7 to 20 minutes, until it’s just barely starting to color up. Beat egg and salt in a small bowl. Remove tart shell from oven and, using a pastry brush, brush all over with egg wash.
  6. Return tart shell to oven and bake for 5 more minutes. Remove from oven and set aside while you make the ganache filling.
For the Chocolate Ganache Filling:
  1. Boil cream, then pour over chocolate in a microwave-safe bowl. Let stand 5 minutes then stir until smooth. Let cool until no longer warm to the touch.
  2. Whisk together the eggs, vanilla, and salt in a separate bowl then stir into the chocolate mixture until smooth.
  3. Pour filling into the tart shell. Bake until filling is set around the edges but still just a bit wobbly in the middle, about 20 minutes. Cover the crust with foil if it starts to get too dark. Cool completely (about an hour) on a rack.
For the Whipped Cream Topping:
  1. In a small heatproof bowl, combine the water and gelatin and let sit for 5 minutes.
  2. Heat the bowl in the microwave for 5 second increments until the gelatin has dissolved. Do not allow it to set, move directly on to the next step.
  3. In a cold bowl, with a cold whisk attachment, with the mixer on high, beat the cream and powdered sugar until slightly thickened.
  4. Reduce the mixer speed to low and slowly pour in the gelatin mixture. Then whip at high speed until stiff peaks form.
To Assemble the Tart:
  1. Cover the cooled tart with the strained jam (it should be just warm enough to spread easily, but not warm enough to melt the chocolate.). Chill in the refrigerator until firm, about an hour.
  2. Cover the chilled tart with the whipped cream topping, getting it as smooth as possible (I use an offset spatula.)
  3. Dust the top of the tart with cocoa powder (I use a little powdered sugar duster, but sprinkling it with your fingers from about a foot above the tart will also do the trick.). Arrange fresh currants on top. Return to fridge (loosely covered) until about 30 minutes before serving.