To make the dough, in the bowl of a stand mixer fitted with the paddle attachment, mix on low-medium speed (don’t whip) the cubed butter, sugar, and salt until mostly smooth, about 45 seconds, stopping the mixer midway to scrape and stir the ingredients so they’re mixing evenly.
Don’t use chocolate chips as most are designed to resist melting.ġ00g (3 1/2 ounces) unsalted butter, cubed, at room temperatureģ00g (10 1/2 ounces) bittersweet (not unsweetened) chocolate, coarsely choppedġ. Less expensive and perhaps more readily available are Trader Joe’s 72% dark chocolate Belgian block and Green & Blacks chocolate, among others. I don’t like to call for brands too much since they vary, and not everyone has the same access or budget, but good brands are Cacao Barry, Callebaut, Valrhona, and Guittard. Here I used a 72% Cacao Barry from Venezuela, which I bought some in bulk, but I think something in the 65-75% range would fill in nicely. So do your best to get a good dark chocolate-Lindt (easily available, and not super expensive) will do just fine. In one of my tests, I used supermarket dark chocolate, which was the worst of them all. It’s not difficult at all, but I added a few astuces (tips), which hopefully you’ll find helpful. I gave extra tips in some of the steps to walk you through the recipe.
Once the tart is baked, no one will be the wiser.
#Tarete au chocolat Patch
Go slow and if it does happen, just pinch and patch it together once it’s in the tart pan. It may require a bit of moxie to roll it out to the right diameter, and peeling off the parchment paper can cause the dough to tear if you’re not careful. The only tricky part is rolling the dough. I made a lot of changes to the recipe and the instructions but kept the spirit of it intact. Inspired by L’Ambroisie Place des Vosges à Paris by Bernard Pacaud
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