Chocolate Pastry Food

CHOCOLATE TART

Steps:

• To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or hands until the mixture resembles coarse crumbs. Make a well in the middle of the pastry. Combine the egg yolk with the ice water in a small bowl, whisking to blend; pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic; refrigerate for at least 30 minutes.
• Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch tart pan with a removable bottom. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. It is important to press the dough evenly into every nook and corner of the ring, especially the scalloped edges. Shave off the excess hanging dough with a knife. Put the tart in the refrigerator for 15 minutes to relax.
• Preheat the oven to 350 degrees F.
• Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes, then remove the foil and weights. Using a pastry brush, lightly coat the crust with a beaten egg white. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown. Remember the tart will be cooked again with the filling. It should be cooked but light in color so that it will not burn on the second bake. Set aside to cool and lower the oven temperature to 325 degrees F.
• To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and bake at 325 degrees F for 15 to 20 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away - that means it is beginning to become over baked. Cool before cutting.

CHOCOLATE PASTRY DOUGH

Steps:

• Combine the sugar, pastry flour, almond flour, cocoa, vanilla powder and salt. Cut in the butter until the mixture resembles coarse sand. Stir in the egg until the dough just comes together. With floured hands, gather the dough into a ball, divide in two and form thick disks. Wrap in plastic and refrigerate at least 2 hours and up to 3 days.

CHOCOLATE PASTRY TORTE

Steps:

• Combine chocolate, sugar, water, and coffee in saucepan; cook over low heat, stirring constantly until smooth.
• Blend in vanilla; allow to cool to room temperature.
• Prepare piecrust according to package directions, omitting water.
• Blend 3/4 of the chocolate mixture unto piecrust mix; divide into six equal parts.
• Press each part unto the bottom of an inverted 8" round pan to within 1/2" of edge.
• Bake at 425 degrees for 5-8 minutes.
• While layers are still warm, trim to even edges if desired.
• Let cool; then run the tip of a knife under edges to loosen.
• Lift carefully, transfer to wire cake rack.
• Whip cream to soft peak stage; fold in remaining chocolate sauce.
• Spread chocolate cream between layers and over top.
• Chill overnight or at least for 8 hours.
• Top w/ chopped nuts and/or chocolate curls.
• Makes 9-12 servings depending on how many chocolate lovers you're serving!

CHOCOLATE PASTRY CUPS

Steps:

• Cook pastry cups according to package directions. Remove from pan and let cool.
• When cooled, remove circular "tops" with a fork and save. Remove enough "top" so that 3/4 of the cup is hollow.
• Spoon chocolate pudding into the cup just until it's level with the rim.
• Place in fridge loosely covered until serving.
• Serve with a scoop of whipped topping on top.
• **This is just as good prepared with lowfat/fat free products.
• **For a fruit cup, mix 1 block cream cheese, with 1/2 cup whipped topping and powdered sugar to taste. Place two tablespoons mixture into cup, then top with sliced fresh fruit of your choice. Melt 1/4 cup of your favorite jam and drizzle entire cup with melted jam.
• **For the chef only: since you made them, you get to eat the best part -- the "tops"! Use them to scoop up the extra pudding!