French Silk Tart
This tart is a sleek version of the classic French silk pie with all of the indulgence!
Servings: 8
Ingredients
For the Tart
- 1 (9 ½-inch) fluted sweet tart shell, baked and cooled
- 1 cup heavy cream chilled
- 3 extra-large eggs
- ¾ cup granulated sugar
- 2 tablespoons water
- 8 ounces semisweet chocolate melted and cooled
- 1 tablespoon pure vanilla extract
- 8 tablespoons (4 ounces) unsalted butter, cut into ½ inch pieces and softened
For the Topping
- 1 cup heavy cream chilled
- 1 tablespoon granulated sugar
- Chocolate curls for garnish optional
Instructions
For the Tart
- In a medium bowl using a hand held mixer, whip the cream until stiff peaks, about 2-3 minutes. Refrigerate until ready to use.
- Combine eggs, sugar and water in a large heat-proof bowl set over a pot filled with ½-inch simmering water (do not let the bowl touch the water. With electric mixer on medium speed, beat the mixture until thickened and registers 160°F, about 7-10 minutes. Carefully remove bowl from heat (it will be hot), and continue to beat until mixture is fluffy and cooled to room temperature, about 8 minutes.
- Add cooled chocolate and vanilla to egg mixture and beat until incorporated. Beat in butter a few pieces at a time until combined. Using a spatula, fold in whipped cream until no white streaks remain. Scrape willing into prepared tart shell and refrigerate until set, at least 3 hours and up to 24 hours.
For the Topping
- In a medium bowl using a hand held mixer, beat the cream and sugar until slightly stiff peaks. Spread the cream on top of the chilled filling. Garnish with chocolate curls, if using. Serve and enjoy!
Nutrition
Calories: 670kcal | Carbohydrates: 47g | Protein: 7g | Fat: 51g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 160mg | Sodium: 131mg | Potassium: 267mg | Fiber: 3g | Sugar: 33g | Vitamin A: 1328IU | Vitamin C: 0.4mg | Calcium: 74mg | Iron: 3mg
