Oral Allergy Syndrome Friendly Tarte au Chocolat
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Learn more →Ingredients
8 servings
For the crust
- 1 ¼ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 3 tbsp powdered sugar
- ¼ tsp fine salt
- ½ cup (1 stick) unsalted butter, cold, cut into ½-inch cubes
- 1 large egg yolk
- 2 tbsp ice water
For the filling
- 7 oz dark chocolate (70% cacao), finely chopped
- 1 cup heavy cream
- 2 tbsp whole milk
- 2 tbsp unsalted butter, cut into small pieces, room temperature
- 1 large egg, lightly beaten, room temperature
For serving
- 1 tsp flaky sea salt (optional)
Instructions
- 1
Whisk together the flour, powdered sugar, and fine salt in a large bowl. Add the cold butter cubes and work them in with your fingertips until the mixture resembles coarse, pea-sized crumbs with no large butter chunks remaining.
- 2
Stir together the egg yolk and ice water in a small bowl, then drizzle over the flour mixture. Toss with a fork until the dough just begins to clump together — it should hold when pressed but not feel wet or sticky. If it seems dry, add ice water 1 tsp at a time.
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