Sometimes you read a recipe and you expect one taste and get something else. It’s not a bad thing when this happens, but it does set you back a bit.
Such is the case with this recipe that was requested by Tara. She had found it in Pure Chocolate : Divine Desserts and Sweets from the Creator of Fran’s Chocolates and had asked me to make it. Having no disinclination to making anything with chocolate, I acquiesced.
It’s a great recipe, don’t get me wrong. It’s probably one of the better desserts I’ve made, and that says a fair amount. The issue is that it was more key lime in taste, and not so much white chocolate. As my taste buds were epxecting a bit of a white chocolate taste. That’s when I realized that the white chocolate is being used here to provide texture. If you make this, you’ll notice a velvety consistency that the melted white chocolate provides. The white chocolate then is used to support the key lime, and not work in tandem.
Ah, the things we learn when we cook.
Side note: Look at all of that butter in this recipe. It seems that Fran doesn’t mess around when it comes to taste. On to the recipe:
- 12 Tablespoons unsalted butter, room temperature
- 1 cup bakers sugar
- 2/3 cup dark Dutch-Processed cocoa powder, sifted
- 1 1/2 teaspoons vanilla
- 1 1/2 cup all purpose flour
- 8 Large Egg Yolks
- 1 cup bakers sugar
- 4 oz white chocolate, finely chopped
- 8 Tablespoons unsalted butter, room temperature, cut into 16 pieces
In a mixing bowl, whip together the 12 Tablespoons of butter with 1 cup of sugar. Once fully incorporated with one another, add the cocoa. Mix well but gently. Add vanilla and flour and mix until you have a basic chocolate dough.
Wrap dough in saran wrap and chill in refrigerator for at least four hours, although overnight is preferred. (If you’re an impatient sod like myself, you can skip the chilling and follow the directions below, placing the tart shell in the freezer for 30-40 minutes before baking the shell. You’ll get a different shell texture, but it will work as well).
Remove the dough from the freezer. Sit on the counter for 20 minutes to bring to room temperature. Dust your counter with flour and knead the dough a few times. Roll into a ball and, using your hands, flatten into round disk. With a rolling pin, continue flattening the dough until it reachs about 10-11 inchses across and 1/8th inch thick. Place in a 9″ buttered tart pan. Press the dough evenly on the bottom and sides, removing any excess dough. Pierce the bottom with the tines of a fork. Chill for 30 minutes.
Heat oven to 350 degrees F. Place tart shell in oven for 20-25 minutes. Remove and bring to room temperature.
In a medium sauce pan, over medium-low heat, whisk together the egg yolks and sugar. Once smooth, add key lime juice and continue whisking.
Allow filling to cook, stirring consistenly with a spatula (heat resistent please). At the first sign of a bubble from boiling, remove from heat and add the white chocolate. Stir, melting the chocolate, and allow to become a smooth texture. Once the chocolate has melted, add the butter, one piece at a time, stirring until completely smooth and no sign of solid butter remains.
Pour into baked shell (you may have extra, so be careful) until it reaches top of shell. Chill in refrigerator for 4 hours to allow to set. To serve, bring out and allow to sit at room temperature for 30 minutes.