Death By Chocolate

On a foodie road trip in Europe, a colleague and I drove through the charming village of Villeneuve, France. We could not resist having a coffee break at a small pastry shop in the town square.

Using American ingredients, this recipe for Chocolate Tart In Chocolate Crust is as close as you can get to the tart that we devoured that day. Adapted from the great chef Jean-Georges Vongerichten, only true chocoholics will love this decadent double chocolate tart. On the lighter side, fill the baked chocolate tart shell with strawberry ice cream and top it with fresh strawberries for a spring treat.

My favorite dark chocolate is Lindt Excellence Supreme Dark—90-percent cocoa. These chocolate tarts, La Tarte Au Chocolate Basilic, showcase the balanced superlative flavor of dark chocolate. But if it’s too intense for your palate, substitute your favorite dark or semi-sweet chocolate.

Bon appétit!

Chocolate Tart With Chocolate CrustAdapted from Jean-Georges Vongerichten

(Serves 6 to 8)1 cup flour

1/4 cup unsweetened cocoa powder

Pinch of salt

5 tablespoons sugar

1/2 pound unsalted butter, 1 stick for crust and one for filling

1 tablespoon milk, or more if necessary

6 ounces bittersweet chocolate, roughly chopped

1 egg

2 egg yolksTo prepare:Add flour, cocoa, salt and 2 tablespoons sugar into a food processor fitted with stainless steel blades.

Process until blended.

Add 1 stick butter.

Process until the mixture is crumbly.

Transfer to a bowl.

Add milk.

Knead the mixture into a smooth ball (if too moist, add more flour).

Wrap in plastic wrap.

Refrigerate at least 30 minutes.

Roll out the dough on a lightly floured surface to 1/8-inch thickness.

Transfer to an 11-inch removable bottom tart pan.

Trim off overhang.

Crimp the edges.

Prick the crust with a table fork.

Line it with foil.

Refrigerate the crust for at least 15 minutes.

Preheat the oven to 400°F.

Bake the crust with foil, 5 to 8 minutes.

Remove the foil.

Continue baking until firm and brown on the edges, about 5 minutes.

Melt remaining butter and chocolate in a heavy saucepan over low heat, stirring occasionally.

Cool slightly.

Whisk the egg, egg yolks and 3 tablespoons sugar in a bowl, until frothy.

Whisk eggs and sugar into the chocolate mixture, until blended.

Pour the filling into the hot crust.

Bake for 3 minutes.

Remove tart from oven.

Chill at least two hours.Dust the top with cocoa just before serving and garnish with chocolate curls or whipped cream.La Tarte Au Chocolate Basilic(Serves 6 to 8)For the crust:

3 cups all-purpose flour

1/2 cup powdered sugar

1 teaspoon baking powder

1/2 teaspoon salt

2 sticks cold unsalted butter, cut into pieces

2 eggs, lightly beaten

For the filling:

8 ounces bittersweet chocolate, finely chopped

1/2 cup milk

8 to 10 large basil leaves, bruised

2 large egg yolks

1 cup crème fraiche

2 ounces bittersweet chocolate, for shaving and gratingTo prepare:Mix the flour, sugar, baking powder and salt together in a bowl.

Beat the butter in the bowl of an electric mixer, until creamy.

Add the dry ingredients to the butter for the crust.

Mix well.

Add the eggs.

Mix until the dough forms a smooth ball.

Wrap the dough in plastic wrap and refrigerate until firm, about 30 minutes.

Roll the dough out on a floured pastry cloth to 1/8-inch thick.

Fit the dough into an 11-inch removable bottom tart pan.

Trim of excess dough.

Crimp the edges.

Line the tart with foil.

Freeze one hour.

Preheat the oven to 425°F.

Partially bake the tart shell with the foil on the dough, 15 minutes.

Remove foil.

Chill the shell again.

Reduce the temperature to 300°F.

Place the chopped chocolate in a mixing bowl.

Add milk and basil to a heavy saucepan over medium heat.

Bring to a boil.

Remove from heat.

Cover.

Steep for 15 minutes.

Reheat the milk to a simmer.

Pour it through a sieve set over the bowl of chocolate.

Discard the basil.

Gently stir the chocolate with a wooden spoon until melted and smooth (do not whisk or add air).

Whisk egg yolks into the crème fraiche in a small bowl until blended.

Add crème to the warm chocolate.

Blend carefully.

Bring to room temperature.Grate a layer of chocolate over the pastry shell.

Pour chocolate filling into the tart shell.

Bake in the center rack until the filling is set, about 20 minutes.

Transfer the tart to a wire rack.

Chill in refrigerator, at least 2 hours.

Garnish the edge of the tart with chocolate curls just before serving.