Milk Chocolate Silk Tart
Introduction
About this Recipe
Recipe from Back to Baking Whitecap Books, 2011
This is not a ganache style tart, like Tarte au Chocolat, but is a lighter, airier version. It’s not quite as fluffy as a chocolate mousse, and the addition of butter gives it a silky, melt-in-your mouth texture that can’t be resisted.
- 1 recipe chocolate crust dough, baked and cooled
- 3 eggs
- ½ cup sugar
- 2 tbsp water
- ½ tsp salt
- 12 oz milk chocolate, chopped
- ½ cup unsalted butter, room temperature
- 1 cup whipping cream
- 2 tsp vanilla extract
- chocolate shavings for garnish
Assembly and Topping:
- 1 Blind-baked Pie Crust or Crumb Crust, cooled
- 1 cup (250 mL) whipping cream
- 2 Tbsp (16 g) icing sugar
- 1 Tbsp (5 g) skim milk powder
- 1 tsp vanilla extract
Step by Step Instructions
Step 1
Place a medium pot filled with an inch of water on the stove and bring to a gentle simmer. In a bowl that fits over the pot but without touching the water, whisk the eggs, sugar, water and salt. Whisk the egg mixture over the simmering water until it doubles in volume and holds a ribbon when the whisk is lifted, about 8 minutes.
Step 2
Remove the bowl from the heat and stir in the chopped milk chocolate. Switch to a spatula and stir gently until the chocolate is melted. Allow this chocolate mixture to cool to room temperature, about 20 minutes.
Step 3
Using electric beaters, beaters or by hand, beat in the butter until evenly incorporated. In a separate bowl and with clean beaters, whip the cream and vanilla until it holds a soft peak. Fold the whipped cream into the chocolate mixture in 2 additions and spread this into the cooled tart shell. Chill the tart for at least 2 hours before slicing and serving.
