Ingredients
- 6 tablespoon unsalted butter, room temperature
- 1/2 cup sugar
- 1 cup egg
- 3/4 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1/3 cup sifted unsweetened cocoa powder
- 3/4 cup flour
- 6 tablespoon unsalted butter, room temperature
- 1/2 cup sugar
- 1 cup egg
- 3/4 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1/3 cup sifted unsweetened cocoa powder
- 3/4 cup flour
- 12 ounce bittersweet chocolate, chopped
- 1 tablespoon unsalted butter
- 1 3/4 cup whipping cream
- 1/2 cup peeled and chopped fresh ginger
- 1/2 cup preserved ginger
Preparation
Baking Directions:
To prepare the tart shell: Using an electric mixer or by hand, whip butter, sugar, egg, vanilla and salt in a large bowl until smooth.
Add the cocoa powder and mix well.
Add the flour and mix until incorporated.
Transfer the dough to a lightly floured work surface and shape it into a ball.
Cover with plastic wrap and refrigerate for 1 hour.
Preheat the oven to 375 degrees.
On a floured surface, roll out the dough 1/8 inch thick, and then press it into an 8- or 9-inch tart pan, trimming any excess.
Prick the dough several times with a fork and bake for 15 to 20 minutes, or until light golden brown.
Remove from the oven and cool completely.
To make the filling: Place the chocolate and butter in a medium bowl.
Bring the cream, fresh ginger and cayenne pepper to a boil in a medium saucepan over medium heat, strain the mixture through a fine sieve over the chocolate and discard the ginger.
Let the chocolate mixture stand for 3 minutes, and then whisk until smooth.
Fold in the preserved ginger and pour the mixture into the tart shell.
Refrigerate for 3 hours.
Dust the tart with cocoa powder and cut into 8 slices.
