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Chocolate Grand Marnier Tart

"Of course you can buy a ready-made pie shell,
but it's a shame not to have the know-how yourself."
~ Julia Child, in "Julia's Kitchen Wisdom

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Tuesday, February 11, 2003

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Chocolate-Grand Marnier Tart
Bon Appetit October 1988

Crust:
1 1/2 cups all-purpose flour
2 tablespoons confectioner's sugar
1/2 teaspoon salt
10 tablespoons chilled unsalted butter, cut into pieces
1 large egg, beaten with 1 tablespoon whipping cream

Filling:
4 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
4 large egg yolks*
2/3 cup sugar
1/4 cup Grand Marnier
1 3/4 cups chilled whipping cream
1 ounce semisweet chocolate
Finely shredded orange peel [zest]

For crust: Mix flour, sugar and salt in medium bowl. Add butter and cut in until resembles coarse meal. Add egg mixture and mix just until dough comes together. Gather dough into ball; flatten into disc. Wrap in plastic and refrigerate at least 45 minutes. (Can be prepared 1 day ahead.) Position rack in center of oven and preheat to 375 degrees F. Roll dough out on lightly floured surface to 1/4-inch-thick round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1/2 inch. Fold overhang to inside edge; press firmly. Pierce bottom of crust with fork. Line crust with foil; fill with dried beans or pie weights. Bake 10 minutes. Remove foil and weights. Bake until crust is golden brown, about 20 minutes more. Transfer to rack and cool completely. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
For filling: Melt 4 ounces semisweet and 2 ounces unsweetened chocolate in top of double boiler over simmering water, stirring until smooth. Remove from over water. Using electric mixer, beat yolks to blend in medium bowl. Gradually add sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Beat in warm chocolate, then Grand Marnier (mixture may appear grainy). Beat cream to peaks in large bowl. Fold 2 cups cream into chocolate mixture. Spoon filling into prepared tart shell; smooth top. Spoon remaining whipped cream into pastry bag fitted with medium star tip. Pipe wide decorative border around edge of tart. Using vegetable peeler, shave 1 ounce semisweet chocolate over whipped cream. Sprinkle with peel. Chill at least 4 hours. (Can be prepared 8 hours ahead.)

*Egg Safety Information
 

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