The Soft Chocolate Tart of Antoine Zestermann

A new Chef Recipe... Let's have some chocolate !
 I had tried his Christmas cake with madarine "Bûche alsacienne aux clémentines confites" ... which was amazing, I wanted to try another recipe from Antoine Westermann
- The chef of our wedding's restaurant -
Antoine Westermann, in his book "La cuisine ménagère d'un grand chef" - Homecooking of a famous chef Antoine gives us a recipe of a soft chocolate tart with a topping made of ganache.... 
Really light of texture, it's almost a mousse. 
You have to keep the tart at room temperature to conserve its softness.

   Preparation    Easy and quick, you won't have a lot of dishes to wash :)
The recipe was well made but I 've missed a line... an important one : Pre-cook the dough !
I've also replace the cocoa buteer by regular butter so the icing-ganache may be a bit different in texture. You will also need a cooking thermometer... but if you don't have any, you can still manage it.
I could do better, but the chocolate cream was awesome !

   Tasting    Surprising taste on the first slice... The cream tastes like a chocolate cake ! Sweet and really soft... The icing is more than welcome, it's a really dark touche of bittersweet chocolate :) 
It was even better a day later The cram was even softer !

   To conclude    A soft, tender, with a "fondante" texture, which has satisfied everyone, dark chocolate lovers a much as milk chocolate lovers....
A real treat with a dark coffee !

For a 9inch pie
   You will need :   
1 cookie dough
- 350gr -

for the chocolate cream
3.4fl oz of milk (10cL)
3.4fl oz of half&half (10c)
2.5 of white sugar (70gr)
2.8 dark chocolate 70% (80gr)
5 egg yolks (2.8oz)

for the icing/ganache
3tbsp of half and half
4tsp of white sugar (20gr)
4 tsp of water
2.8 oz bittersweet chocolate (70gr
2tbsp softened butter

Prepare your cookie dough, flavour it with chocolate, vanilla or keep it natural.
Flatten it on 0.1inch (3mm) and place it in your tart pan, so it holds well on the edges.
Spread some beans or rice on the dough and put in the oven at 350°F for 15 minutes.

Let it cool down in the tart pan at room temperature.

Preheat your oven at 340°F

Prepare the chocolate batter
Coarsely chop the chocolate in a bowl
Put the eggyolks in a smal bowl and take a whisk.

Pour tje cream the milk and the sugar in a small saucepan at medium/high temperature.
Bring to a boil while stirring with your whisk to melt in the sugar.
Whisk in that cream on the chocolate and keep beating until well melted and integrated.
Add in the eggyolks and stir by hand with a spatula so the eggs won't be beaten or foamy.

Pour that chocolate batter in your tart and put it back in the oven for 15 minutes.
On the top, there will be a small crust but the inside will be really soft. Don't overcook !

Prepare the chocolate icing
Melt the sugar with the water and the chocolate woarsely chopped in a saucepan.
Bring to a boil at medium fire. At the first boil, add in the butter and the cream. Keep a gentle boil 20secondes. Pour in a bowl, let it cool down and keep refrigerated.
To use, heat it until you reach 100°F and pour it carefully on the chocolate tart.
Instead of refrigerating it, wait 20 minutes or so at room temperature, to reach 100°F  
and the right consistency, then, pour it on the tart.

Keep the tart at room temperature !

Bon appétit...  :)

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