Courtesy of Chef Marc Felix and Elizabeth Ottolini
January/February 2007
Crust:
- 1 pound flour
- 2/3 pound butter
- 1/3 pound sugar
- 2 egg yolks
- Ice water
Filling:
- 1 pound bittersweet Valrhona chocolate, chipped
- 2 whole eggs
- 1 2/3 cups heavy cream
- 1 cup milk
Crust: Mix flour and sugar together, then add butter and yolks and blend together with pastry cutter. If the crust looks dry, then add water, a little at a time. Shape into disc, wrap in plastic and chill.
Filling: Place the chocolate in the top of a double boiler. As it melts, blend in the milk and cream. Pour the mixture into a medium bowl and add the eggs. Mix together. Let the filling cool.
Set the oven to 350 degrees. Roll out dough for crust to 1/4-inch thickness. Press into bottom of tart pan. This recipe works for two 9-inch tart pans or ten 4-inch pans. Place tart pans on a half-sheet pan and pour filling into crust to just below rim. Bake for 35 minutes or until center is set.
