Milk Chocolate Crémeux Tart
This crisp, elegantly slim, and shockingly simple pâte sucrée crust should be in every baker's back pocket.
Keywords
- Desserts or Baked Goods
- French
- Chocolate
- Make Ahead
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Cooking tools:
- Food processor
- Tart pan
- Rolling pin
- Pie weights
- Fine-mesh sieve
- Cooling rack
- Offset spatula
- Spatula
- Oven
- Stove
- Baking sheet
- Parchment paper
- Aluminum foil
- Freezer
- Refrigerator
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Saucepan
- Paring knife
- Ruler
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups (7½ ounces/213 grams) all-purpose flour
- 2/3 cup (2⅔ ounces/75 grams) confectioners' sugar
- 1/4 teaspoon table salt
- 8 tablespoons unsalted butter, cut into ½-inch pieces and chilled
- 1 cup half-and-half
- 4 large egg yolks
- 1 tablespoon unsweetened cocoa powder (optional)
- ⅜ teaspoon table salt
- 12 ounces (340 grams) milk chocolate, chopped fine
- 1½ teaspoons vanilla extract
- 10 tablespoons unsalted butter, melted and hot
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