Chocolate silk tartes (gluten-free)

Whenever I'm craving a special, creamy, silky, chocolate dessert, I make this silk tarte.

First, I made a chocolate crust. Then it was as easy as making a chocolate ganache by melting chocolate and blending it with a milk and cream mixture. Here's the recipe.

Chocolate crust :
1/2 cup (110 g) unsalted butter (softened)
1 cup (125 g) flour (or gluten-free flour blend with xanthan gum)
1/4 cup (30 g) almond flour
1/3 cup (60 g) confectioners sugar
3 tablespoons unsweetened cocoa powder
1 egg yolk
1 teaspoon vanilla
1/2 teaspoon sea salt

Knead butter and flours together, add sugar, cocoa, vanilla, salt and egg. Knead about 2 minutes, to get a non-sticky texture (does not stick to finger). Cover and allow to cool in refrigerator for at least 2 hours. Preheat oven 175°C (350° F). Line a pan (or individual tarte moulds) with parchment paper, roll the dough on a flat surface and flatten to an 1/8 inch thickness, cut out round forms, then transfer to pan. I made two sizes, a smaller 2-1/2 inch diameter tarte size and a larger 3-1/2 inch version. With a fork, pierce the surface. Optional : you can over with dry beans, ceramic beads, or pie weights to keep surface flat and so it doesn't bubble. I say optional because I didn't do this for the larger versions and it was ok, the surface remained flat. Pre-bake for 10-12 minutes. Remove from oven and allow to cool before pouring in the filling.

Chocolate ganache filling:

120 g chocolate (or half milk chocolate and half semi-sweet chocolate)

120 g of heavy whipping cream

80 g sugar

50 g of milk

20 g butter

2 eggs, beaten

Dash of sea salt

Over medium heat, warm milk, cream, sugar and butter until just simmering and remove from heat. In a bowl, place the chocolate (melt in microwave first about 1-2 minutes) and add 1/3 of the hot milk mixture and fold to continue to dilute chocolate. Continue to add another 1/3 of the milk and mix with the chocolate, then finally the rest of the milk until fully melted. Add the beaten eggs, whisking in well. Tap bowl to the counter to release bubbles.
Preheat oven 175°C (350° F). Pour chocolate ganache into pre-baked crust, tap on counter to release bubbles again, turn off the temperature, and place in oven for 12-15 minutes (even less like 10-12 minutes, if you are baking smaller individual tarts). The tartes are done when the cream doesn't run if you tilt it from side to side. Remove from oven and allow to cool on cooling rack before serving. Sprinkle a dash of sea salt if you wish.

For those inveterate peanut butter fans, add a layer of peanut butter cream (equal parts peanut butter and powdered sugar) before pouring in the chocolate ganache (I did this for some and they are delicious).

Enjoy, everyone !

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