Salted chocolate tart

A slightly complex dessert, but well worth the effort: Chocolate filling, chocolate crust, and chocolate glaze.

By GOURMETKOSHERCOOKING.COM
Macadamia Nut Tarts (photo credit: courtesy)
Macadamia Nut Tarts
(photo credit: courtesy)
SALTED CHOCOLATE TARTMakes 16 servings
Chocolate crust6 tablespoons unsalted margarine, softened3/4 cup powdered sugar1-1/4 cups all-purpose flour, plus more for rolling1/4 cup unsweetened cocoa powder (not Dutch-processed)5 large egg yolks
Chocolate filling8 ounces extra-bittersweet top-quality chocolate, such as Callebaut or Valrhona, chopped3/4 cup unsalted margarine1/3 cup plus 1 tablespoon sugar1/4 cup brewed coffee4 large eggs
Chocolate glaze4 ounces extra-bittersweet top-quality chocolate, such as Callebaut or Valrhona, chopped2 tablespoons light corn syrup1/3 cup pareve whipping cream2 tablespoons unsalted margarineFleur de Sel for sprinkling
For the crust:In a stand mixer fitted with a paddle attachment, beat margarine and sugar on medium speed until smooth. In a separate bowl, sift together flour and cocoa powder, then add to margarine mixture and mix until combined. Add yolks and mix on low speed just until dough comes together. If small pieces remain, knead dough to blend them in. Form dough into a disk and wrap in plastic wrap. Chill for at least 1 hour and up to 3 days.
Unwrap dough and set on a lightly floured work surface. Roll into a 12-in circle. Transfer dough to a 9-1/2 in tart pan and, using your thumb, press into sides and bottom corner. Trim dough flush with top edge. Line shell with parchment paper, completely fill with dried beans o’pie weights, and chill at least 30 minutes. Meanwhile, preheat oven to 350°.
Bake dough 10 minutes, then remove parchment and beans and return to oven until dough looks dry, about 5 minutes. Set on a rack to cool slightly.
For the filling:Put chocolate in a medium-size heatproof bowl. In a medium saucepan, combine margarine, sugar, and coffee and bring to a boil over medium heat. Pour hot liquid over chocolate and let sit 3 to 4 minutes, then gently stir until smooth. Break eggs into a large bowl and slowly pour in warm chocolate mixture, whisking constantly until incorporated.
Pour warm filling into still-warm tart shell. Bake until filling has risen slightly, and appears dry on surface, and seems firm when shaken slightly, about 10 minutes. Set on a rack and let cool completely.
For the glaze:Put chocolate and corn syrup in a medium bowl. In a microwave-safe container, heat pareve cream to boiling; pour over chocolate. Add margarine and stir slowly until smooth,working in one direction to prevent air bubbles from forming (if margarine does not melt completely, microwave in 5-second intervals to warm slightly).
Pour glaze onto center of tart and use a small spatula to push glaze to edges. let sit at least 15 minutes to set up before slicing. Serve with the Fluer de Sel for sprinkling.