A serious chocolate tart

A warning... This tart is only for serious chocoholics.  It’s pretty damn intense and you won’t want more than a small slice.  If you are daring, spin on....

Scotch and Chocolate Tart

Another warning... Chocolate, especially top quality chocolate, is very finicky.  Every manufacturer’s chocolate acts differently and you will even encounter entire batches of chocolate from a manufacturer act differently than it had before.  You will also encounter that recipes developed for X Brand of chocolate will not turn out the same with Y Brand.  Testing before the big day can never hurt.  If the product you are making is a cake and has a bunch of other ingredients, then you are at less risk of something going wrong when interchanging brands or types of chocolate; but when it’s something more basic like ganache... watch out.  For this tart, I am using hometown heros, Theo Chocolate 70% dark chocolate and 45% milk chocolate.

Scotch and Chocolate Tart
For the tart shell...
from Johnny Iuzzini’s Dessert Fourplay
310 g flour
50 g cocoa powder
1 tsp baking powder
141 g cool butter
150 g sugar
Pinch of salt
1 whole egg
1 egg white

Sift the flour, cocoa powder and baking powder and set aside.  Beat the butter, sugar and salt until pale.  Slowly add eggs and beat until smooth.  Mix the dry ingredients in until blended.  Divide the dough into three, flatten into disks and wrap in the plastic.  Allow the dough to rest for an hour in the fridge.  Roll one of the disks out and line a 9” tart pan.  Allow the shell to rest for 30 minutes, then dock and blind bake at 350º for about 30 minutes or until fully baked.  Remove from the oven and let cool completely.

For the filling...
12 oz 70% dark chocolate
4 oz 45% milk chocolate
12 oz heavy cream
3 oz quality honey (I use a really fine buckwheat honey in this)
3” stick of true cinnamon
1 oz very soft butter
1 oz smokey Scotch (like Laphroaig 10 Year)
1 tsp vanilla

Finely chop the chocolates and place in a bowl.  Meanwhile, in a saucepan, combine the cream, honey and flake the true cinnamon in.  Bring to a simmer, remove from the heat, cover and allow to steep for 10 minutes.  Return to the heat to bring back to a simmer and then strain the cream into the chocolate.  Allow this to sit for a minute or two, then start stirring in the center in small circles until the mixture starts to smooth and emulsify, then start stirring in larger circles to emulsify the whole thing.  Stir in the butter, scotch and vanilla until nice and smooth.  Pour the ganache into the cooled pastry shell.  Fridge the tart until set.  With a hot knife, cleanly portion the tart.

Since the tart is so rich and intense, serve it with something bright and acidic like whipped crème fraîche and a compatible fruit.  On its own, it will be way too much.