Bittersweet Chocolate Tart
Blog post by Renee.
After stirring in the flour I pressed the dough into my tart pan. Honestly, this was quite a process. I should have listened to Phyl and chilled the dough for a bit. The more I pressed the warmer the dough got and my fingers would slide right though the dough making holes in it.
As the crust was baking, I started melting the bittersweet chocolate in a pan.
Yes, I dipped my finger in to make sure the chocolate was acceptable. It passed.
Then, I set the chocolate aside to cool.
I simmered the cream and corn syrup and slowly added it to the cooled chocolate.
Finally, I whisked in the ingredient that makes all recipes better- the butter.
Poured it into the cooled crust.
And, popped it into the refrigerator to set.
I served mine with heaping whip cream and some shaved chocolate. Delicious!