Italian Bitter Chocolate Tart

Italian Bitter chocolate tart is rich dessert that the whole family will enjoy. The 1st time a maid this dessert I made it for my daughters girl scout troop leader Ginger.  The girl scout troop had an over night and I thought it would be nice to present Ginger with dinner and dessert for her family to enjoy when she returned.  This bitter chocolate tart was a big hit with Ginger's family and I am sure it will be with yours.  This Italian recipe from Mario Batali's book "Molto Italiano" uses a dessert wine in the pastry dough that makes it unique and flavorful.

Italian Bitter Chocolate Tart:

Makes: 8 servings
Pre-Heat Oven:  400 degrees and 375 degrees

Pastry:
1 1/2 cups all purpose flour
1/2 cup salt
1/4 cup confectionary sugar
1/2 teaspoon ground cinnamon
9 tablespoons unsalted butter, cut into 1/2 inch pieces, cold
1/4 cup sweet dessert wine

1.  In a food processor with the metal blade, mix the flour, salt, sugar and cinnamon together.  Add the cold butter in pieces and pulse until the mixture looks like course meal.  Add the dessert wine slowly until the dough forms a ball.  Place the dough in plastic wrap and refrigerate for 30 minutes.
2.  Roll the dough out between two pieces of parchment paper until it reaches 12" and about 1/4" thick.  Grease a 9" tart pan with cooking spray like pam with flour.  Place the dough in the tart pan and trim any excess dough.  Prick the tart dough with a fork.  Bake at 400 degrees for 12 minutes.  Allow the tart dough to cool for 10 minutes on a wire rack.

Pricking The Tart Dough With A Fork

Tart Filling:
1 1/2 cups heavy cream
10 ounces extra-bittersweet chocolate, finely chopped
2 large eggs
1 large egg yolk
2 teaspoons vanilla

1.  In a medium saucepan bring the cream to a simmer.  Remove from the heat and whisk in the finely chopped chocolate to the cream.  Allow to rest for 20 minutes.

Chopping Bittersweet Chocolate

2.  In a small bowl whisk the eggs together with vanilla. Add the eggs slowly to the cream while whisking.  Pour the filling into the tart.
3. Cook the tart at 375 degrees for 15-20 minutes or until done.  The tart will be firm on the sides and still loose in the middle.  Allow to cool on a wire rack for 20 minutes.  Glaze the tart after it has cooled.

Glaze:
4 ounces good white chocolate, melted

1.  Melt the white chocolate in a microwaveable bowl for 45 seconds on high.  Stir the chocolate and place back into the microwave for 1 minute more  Stir the chocolate.  If the chocolate has not melted enough you can stir it and add it back for 30 more seconds.
2.  Drip the white chocolate over the top of the tart in a lattice design.
3. Eat the tart immediately or you can store in the refrigerator over night.

Italian Bitter Chocolate Tart