a story about a chocolate tart and a french lady


let me first start with a quick story, i have been a lover of french things for quite a while. so when i stumbled upon mimi thorisson after she was featured in my one of my favorite magazines, bon appetit, i quickly became in love with her french country lifestyle.

she is chic, beautiful, and an amazing cook. essentially, all things i aspire to be.

as i was reading through her blog i found a recipe for a chocolate tart and thought of how amazingly perfect that treat would be for our anniversary dinner (i have a thing, i always home-made our dessert for special occasions, we may go out to breakfast/lunch/dinner, but dinner, thats always me). so i made it. and i have to say it was impeccable and the best chocolate tart i have ever eaten. this will be the desert i want in heaven.

and that leads me to part two of this little tale. everyone should have chocolate tart, especially on anniversaries.

here is the recipe via mimi thorisson.

hope you enjoyed my little story about mimi and the delicious tart, and that you can make up a special occasion soon so you can impress all of your friends with this treat!

mimi thorisson's chocolate tart

250 g/2 cups plain flour
150 g/ 2/3 cups butter (softened at room temperature)
30 g/ ¼ cup sugar
60 g icing/ ½ cup confectioner’s sugar
80 g/ ½ cup ground almonds
1 egg
1 pinch of salt
1) In a large bowl, mix all the ingredients together until the mixture forms a homogenous dough. Shape into a ball, wrap in cling film and place in the refrigerator for at least 1 hour.
2) On a floured parchment covered surface, roll out the dough to fit your tart pan.  Line your tart pan, leave 1/4 inch/ 1 cm overhang.  Gently press the edges of pastry against the interior of the tart pan ring and prick the base with a fork. Use a piece of leftover dough to press down the edges (this trick will prevent any over-stretching or finger marks).
3) Cover with cling film and place in the freezer for a least an hour (the longer the better).  This is a good trick to prevent shrinking.
4) Cut out a piece of parchment paper and line the bottom of the tart.  Place beans/marbles/any oven proof weight and blind bake in a preheated oven 180°C/ 350°F for 10 minutes.  Remove weight and parchment paper and bake for a further 3-4 minutes, or until slightly golden.  Set aside
For the chocolate filling:
120 ml/ 1/2 cup double cream/ heavy cream
60 ml/1/4 cup  full cream milk
150 g/ 1/3 pound dark chocolate
15 g / 1 tbsp salted butter
1 egg
1) Switch the oven off and keep the door semi-closed (leave a tiny gap open).
2) Break the chocolate into pieces and place in a bowl.  Set aside.
3) In a saucepan, add milk, cream and butter.  Bring to a soft boil and immediately pour over the chocolate.  Mix well until chocolate has melted completely.  In a small bowl, whisk the egg and pour gently and slowly in the chocolate mixture, mix well.
4) Gently pour the mixture into the tart and place in the oven (switched off) for 15 minutes.Close the oven door.
5) Take out from the oven and leave to cool and set for minimum 2-3 hours.

**** as of the whip cream, i did not used mimi's. rather i created my own variety and served the tart with mixed berries (which was an excellent choice!)  
for my whip cream i used
1/2 cup whipping cream
2 tablespoons white sugar
1 vanilla bean, scraped. 
whipped until light and fluffy.

enjoy, enjoy, enjoy! 

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