I'm usually fairly traditional when it comes to dessert flavors. While making this tart one day, I got reckless with the spices and the result was stunning. This is the most chocolate-y of all my chocolate desserts. I don't always make it with the chocolate crust, but you really should try it that way! —ChefJune
20 servings - its really rich, folks!
unsalted butter, softened
organic cane sugar
fine sea salt
pure vanilla extract (I use Nielsen-Massey)
3 teaspoons Dutch process cocoa
organic all-purpose flour
best quality bittersweet chocolate (I use Valrhona or Guittard)
1 1/2 cups
Chinese 5-spice powder
freshly ground Sichuan peppercorns
In This Recipe
In a food processor fitted with the metal blade, combine butter, sugar, salt. Process until creamy. Add vanilla and 6 tablespoons cocoa. Process, scraping the bowl occasionally, until the mixture forms a smooth paste (about 1 minute.) Add the flour and pulse just until blended.
Form dough into an 8-inch disc and wrap and chill until firm (about 40 minutes).
Roll out dough between 2 sheets of waxed paper into an 11-inch round about 1/8-inch thick. Peel off the top sheet of paper and invert pastry into a 9-1/2-inch tart pan. Press pastry against sides of pan. Peel away plastic wrap and trim dough. Refrigerate until firm (minimum 40 minutes).
Heat oven to 375 degrees F. Prick tart shell with fork. Bake 12 - 14 minutes, or until pastry is dry. Let cool in the pan on a rack.
Place chocolate in a medium heatproof bowl. In a small saucepan, combine cream with 5-spice and pepper. Bring mixture to a simmer over medium heat. Pour the hot cream over chocolate and let stand 30 seconds. Stir until chocolate is melted and smooth. Strain into cooled tart shell and spread to form a smooth layer. Refrigerate until set [3 to 5 hours]. Cover with plastic wrap. Can be made up to 3 days ahead.
To serve, bring the tart to room temperature. Serve with clouds of softly whipped cream. (I like to flavor the cream with raspberry.)