UPDATE: I did a reshoot of these photos in October 2014, a great excuse to make this delectable tart again!! 🙂
The Sound of Music will always be one of my favorite movies. I know all the songs, and most of the dialogue, by heart. In my mind, no one could ever hold a candle to Julie Andrews, so I was a bit perturbed when I heard that Carrie Underwood was cast as Maria VonTrapp in a televised special, airing this week. I have nothing against Carrie Underwood, in fact, I thinks she’s quite talented, but as Maria? I’m just not convinced….that said, I plan to watch it, so I’ll have to see what the hype is all about myself! 😉
In honor of The Sound of Music premiere I thought I’d bake up something yummy. What better than a chocolate tart? This chocolate dough is pretty delicious, it could work for a variety of tarts and pies, and is a nice alternative to a chocolate cookie crumb shell. Add a thick layer of chocolate ganache and a pile of fluffy meringue, and you have yourself a sky high dessert that resembles the snow capped hills in the opening scene of The Sound of Music. Enjoy! 🙂
For best results, make this tart the day you plan to serve it. The meringue will begin to break down over the next day, so IF you have any leftovers eat them ASAP!
- 1 1/4 cups all purpose flour
- 1/4 cup unsweetened cocoa powder, sifted
- 1/2 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, softened
- 1/4 cup sugar
- 2 egg yolks
- 1/2 pound semisweet chocolate chips (I prefer Ghirardelli brand)
- 3/4 cup heavy cream
- pinch of salt
- 6 egg whites
- 1 cup sugar
- pinch of salt
- Preheat oven to 350 degrees.
- In a bowl, whisk together flour, cocoa powder and salt.
- Using a hand mixer with beaters or a stand mixer with a paddle attachment, cream butter and sugar on medium-high speed until creamy, about 2 minutes.
- Beat in egg yolks.
- Reduce mixer speed to low and add the flour mixture. Mix until the mixture comes together; it will be crumbly.
- Press the dough into a 9-inch round tart pan.
- Tip: I use a measuring cup to help me press the dough evenly in the bottom and up the sides of the tart pan, then a butter knife to cut off any excess dough for clean edges.
- Line with a piece of foil or parchment paper and fill with dried beans or pie weights.
- Bake 20 - 22 minutes.
- Remove the foil or parchment paper and beans and bake an additional 8 - 10 minutes. Let cool completely.
- In a bowl, combine the chocolate chips and pinch of salt.
- Let stand one minute, then whisk until smooth and glossy.
- Pour the ganache into the cooled tart shell. Smooth top with a spatula.
- Place in freezer for one hour.
- Preheat oven to 400 degrees.
- With a hand mixer with beaters or a stand mixer fitted with a whisk attachment, beat the egg whites, sugar and pinch of salt until stiff, shiny peaks form.
- Remove tart from freezer, top with meringue, spreading with a spatula to ensure it touches the edges of the tart shell (to avoid shrinkage).
- Bake for 10 - 12 minutes or until the meringue is golden.
- Cool at room temperature for 30 minutes.
- Place the tart pan on a baking sheet and refrigerate for three hours, or overnight.
- Remove tart shell ring before slicing with a serrated knife.