R E C I P E S

Chocolate Brioche Tart

By Edward Behr

For a fruit option, see the Brioche Plum Tart. As that recipe’s introduction says, the dough is essentially Escoffier’s and is much easier to make than you might imagine. The dough does have to be started 10 to 12 hours ahead, but at any time you can refrigerate it to hold it back, for a short while or overnight.

 

for the brioche dough

2 cups (250 gr) unbleached all-purpose flour

½ teaspoon (2 gr) instant yeast

2 tablespoons sugar

3 tablespoons warm water

3 large eggs at room temperature

½ teaspoon salt

9 tablespoons (125 gr) unsalted butter at room temperature

  

to assemble the tart

¼ pound (100 gr) excellent dark chocolate

1¾ cups (425 ml) heavy cream

3 egg yolks

sugar

½ teaspoon vanilla extract

 

To make the brioche dough: In a large bowl, mix a large handful of the flour with the yeast, 1 tablespoon of the sugar, the water, and 1 egg. Cover and allow the yeast 30 minutes or more to bubble. Then add the remaining flour and sugar, the salt, and the other 2 eggs, and mix the sticky mixture with your hand in the bowl until the ingredients are fully incorporated. Add the soft butter, and squeeze and stir with a warm hand to fully blend it. Or in a food processor, combine a large handful of the flour with the yeast, 1 tablespoon of the sugar, the water, and 1 egg; pulse, scrape the sides, and pulse again. Wait 30 minutes or more for the yeast to bubble. Then add the rest of the flour and sugar, the remaining eggs, and the salt, and process for 25 seconds. Add the butter and process to incorporate it fully. A stand mixer with a dough hook also works well; with that, add the butter gradually, in pieces.

Once the dough is mixed, transfer it to a large bowl, and leave it to rise slowly, covered, in a cool place — 50° to 70° F (10° to 21° C). Unless hot weather unavoidably accelerates the fermentation, the dough should rise slowly over 10 to 12 hours. Deflate it by pressing down with an open hand after it has increased by 2 to 2½ times, about midway through the rising time. Allow it to increase as much again, deflate again, cover tightly with plastic, and refrigerate.

To assemble the tart: Thoroughly butter an 11- to 12-inch (28- to 30-cm) steel tart mold with a removable bottom. Turn the cold brioche dough out onto a floured counter. Keeping the top and bottom surfaces of the dough well dusted with flour, roll out it 2 inches (5 cm) wider than the mold. Fold the dough in quarters onto itself, transfer it to the mold, and unfold it so the edges overlap the mold all around. Turn them in to form a rough, wide enclosure for the chocolate custard. Cover with a very large inverted bowl or drape with plastic film or wax paper.

While the brioche is rising, break or chop the chocolate into pieces and, in a double boiler or bain-marie, set them to melt with 175 ml of the heavy cream, covered and unstirred. When the chocolate is melted, take the pan from the heat and whisk in 2 egg yolks. Cover the pan.

Heat the oven to 375° F (190° C). When the brioche has increased by about 2½ times, gently brush its broad rim with the final egg yolk mixed with ½ teaspoon water — don’t let it run down between the brioche and the pan or it may glue them together. Sprinkle granulated sugar over the rim with the aid of a sieve. Then pour in the chocolate, which will only partly fill the dough, and bake the tart until it starts to shrink from the pan, 20 to 25 minutes. Cool briefly in the pan before unmolding onto a rack. Serve warm to tepid. Whip the remaining heavy cream, flavoring it with vanilla and sweetening it to taste. A bowl of raspberries is an ideal accompaniment. Serves 8.

From The Art of Eating Cookbook

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