Cooking with friends - Julie's Chocolate Tart

What I hate about living in Paris, is that most of my friends I get close to, end up moving away like my friend Julie who is leaving me for San Diego. The other day she came over and showed me one of her favorite recipes. This is my little homage to my girl. I guess I'll make this tart each time I miss her

What you need for the 1, 2, 3 crust:
100g butter
200g sugar
300g flour
Parchment paper
Pie pan
Wooden spoon

What you need for the dark chocolate filling:
200g dark chocolate (52 - 55% or just use any dark dessert chocolate for cooking)
33 cl (can be a touch more or less) of creme fraiche eppasie (heavy cream in the US) 
1 range free egg
1 packet of vanilla sugar (7g). You can also make your own vanilla sugar (7g sugar + 1tsp vanilla extract) 

1. On very low heat, mix sugar + butter together with your wooden spoon (adjust heat as needed to slowly moisten sugar)  Don't let the butter melt, it should just be moist. The sugar should look grainy like sand

1. On very low heat, mix sugar + butter together with your wooden spoon (adjust heat as needed to slowly moisten sugar)  Don't let the butter melt, it should just be moist. The sugar should look grainy like sand

2. Add in the flour in 3 parts. Take your time incorporating it together with the sugar + butter. Nothing should be smooth, everything should feel like sand and a bit dry but just moist enough to mold 

2. Add in the flour in 3 parts. Take your time incorporating it together with the sugar + butter. Nothing should be smooth, everything should feel like sand and a bit dry but just moist enough to mold 

3. Place parchment paper in your pan and add in crust mixture. Start to mold mixture into the pie pan with your hands. Freeze for 30 mins and preheat oven to 140C/ 280F 

3. Place parchment paper in your pan and add in crust mixture. Start to mold mixture into the pie pan with your hands. Freeze for 30 mins and preheat oven to 140C/ 280F 

4. Take out of fridge and cook in oven for only 10-15 mins. Should look like it's just a bit sun kissed and even a bit white but not brown or you have overcooked your tart. Remember that the tart is going to get re-cooked so it needs to stay crispy and overcooking it will make it hard. Place to the side

4. Take out of fridge and cook in oven for only 10-15 mins. Should look like it's just a bit sun kissed and even a bit white but not brown or you have overcooked your tart. Remember that the tart is going to get re-cooked so it needs to stay crispy and overcooking it will make it hard. Place to the side

5. In a bain maire, melt the chocolate and creame fraiche together. You can use a saucepan, but make sure it's on low heat

5. In a bain maire, melt the chocolate and creame fraiche together. You can use a saucepan, but make sure it's on low heat

6. When it's completely melted, take off the heat and add in your sugar, egg, and mix, mix, mix really well

6. When it's completely melted, take off the heat and add in your sugar, egg, and mix, mix, mix really well

7. Pour the filling into the tart

7. Pour the filling into the tart

8. This is where you gotta give a little love to your oven and stay near by. The tart goes in the oven at 120C/250F for only 10 minuets (this allows the tart to be cooked from the inside. Really important that your heat is not too high because this will caramelize the sugar in the crust and it'll start to harden, maybe to the point where it will be difficult to cut when all done).  -after 10 mins, turn off heat, and leave inside oven for 10 mins and repeat process 2 more times. (repeat process = in the oven for 10min. leave tart in the off oven for 10 min. do this 3 times in total which should be enough) 

8. This is where you gotta give a little love to your oven and stay near by. The tart goes in the oven at 120C/250F for only 10 minuets (this allows the tart to be cooked from the inside. Really important that your heat is not too high because this will caramelize the sugar in the crust and it'll start to harden, maybe to the point where it will be difficult to cut when all done). 
-after 10 mins, turn off heat, and leave inside oven for 10 mins and repeat process 2 more times. (repeat process = in the oven for 10min. leave tart in the off oven for 10 min. do this 3 times in total which should be enough) 

..while your waiting, drink something

..while your waiting, drink something

9. Back to the oven. How to test your tart is being cooked properly? When you open the oven after each 10 mins, shake the pan, if the chocolate is moving a lot and very runny, it needs to be cooked to the point where when you shake it, it takes time to move and jiggle in the pan. There should a delay in the movement of the chocolate. Take it out when this happens and place in the fridge for 3 hours. 

9. Back to the oven. How to test your tart is being cooked properly? When you open the oven after each 10 mins, shake the pan, if the chocolate is moving a lot and very runny, it needs to be cooked to the point where when you shake it, it takes time to move and jiggle in the pan. There should a delay in the movement of the chocolate. Take it out when this happens and place in the fridge for 3 hours. 

...3 hours later. Your tart filling should be about 85% hard and your crust crispy when you bite into it. 

...3 hours later. Your tart filling should be about 85% hard and your crust crispy when you bite into it.