Posted on February 14, 2011 at 1:02 PM
Warm Theo’s Chocolate Huckleberry Tart with Soft Vanilla Cream
Executive Chef: Mark Bodinet
Servings: 4 people
4 Sprigs Mint
½ cp. Cream
½ Vanilla Bean Scraped
¼ cp. Sugar
5 oz. Sugar
11 oz. Butter (Softened)
8 oz. Theo’s Dark Chocolate 72% Cocoa Content (Chopped in Pieces)
1-Cup Heavy Cream
½ Cp. Cascade Huckleberries
For Tart Dough:
Sift together the Sugar and Flour and make a well on a clean surface. Place in the center of the well the Butter and Egg. Slowly combine the Flour from the perimeter into the Butter and Egg mixture. Once all the Flour has been incorporated work the dough manually until smooth in texture. Wrap in plastic wrap and let rest in refrigerator for 1 hour. Remove dough from fridge and place on a clean surface that’s been lightly floured. Using a rolling pin roll out dough to 1/8-inch thickness. Cut circles and place in a buttered ring. Bake dough rings in a 325-degree oven until slightly brown approximately 10 minutes, remove and let rest.
For Chocolate Filling:
Heat cream to a slow boil using a double boiler. Wisk in Chocolate until it has melted and is well combined. Remove from stove and let cool for 5 minutes. Fold in Huckleberry’s to finish.
For Soft Cream:
Combine heavy cream, sugar and scraped interior of the vanilla bean and place in a mixing bowl and whip until slightly firm.
Add Chocolate mixture to the previously made tart shells and let rest at room temperature an additional hour, to let the Chocolate cool and set. When desired, arrange on a serving plate and garnish with a dollop of soft vanilla cream and mint. Serve immediately.