Peruvian Dark Chocolate Recipe

Make the tart dough

In a medium bowl whisk together 1.25 cups flour, 0.25 cup powdered sugar and 0.25 tsp fine sea salt. Add 6 tablespoons melted butter and 1 egg yolk; stir until the mixture forms coarse crumbs. Add up to 1 tablespoon cold water, 1 teaspoon at a time, only if dough is too dry, and mix until it just comes together. Gather into a disk, wrap in plastic, and chill for 30 minutes.

Blind-bake the shell

Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough to about 1/8-inch thickness and fit into a 9-inch tart pan with removable bottom, trimming the edges. Prick the bottom lightly with a fork. Line the shell with parchment and fill with pie weights or dried beans. Bake 12 minutes, then remove weights and parchment and bake an additional 6–8 minutes until edges are set and lightly browned. Reduce oven to 325°F (160°C). Let shell cool slightly.

Prepare the chocolate filling

Place 8 oz chopped 70% Peruvian dark chocolate in a heatproof bowl. In a small saucepan, heat 1 cup heavy cream and 2 tablespoons granulated sugar over medium heat until it just begins to simmer and small bubbles form at the edges (do not boil). Pour hot cream over the chocolate and let sit 1 minute. Stir gently until smooth and glossy. Stir in 2 tablespoons cubed unsalted butter, 3 large eggs (lightly beaten), 1 tsp vanilla extract, and 1/4 tsp fine sea salt. Whisk until fully incorporated and slightly aerated but not foamy.

Bake the tart

Pour filling into the warm tart shell, smoothing the top. Place tart on a baking sheet and bake at 325°F (160°C) for 18–22 minutes, or until the edges are set but the center still slightly wobbles (it will continue to set as it cools). Remove from oven and cool on a rack for 15–20 minutes. The tart is best served warm; keep it in the pan until ready to slice.

Make quick frozen vanilla

This is a fast chilled cream to mimic Tahitian vanilla ice cream for plating. In a small saucepan, combine 1/2 cup whole milk, 1/2 cup heavy cream and 2 tablespoons sugar. Warm over medium heat until sugar dissolves and mixture is steaming (do not boil). Remove from heat and stir in 1 teaspoon Tahitian vanilla extract and 1/8 teaspoon salt. Pour mixture into a shallow metal dish, then place the dish over an ice bath or directly into the freezer for 20–30 minutes, stirring vigorously every 5–7 minutes to break up ice crystals until it reaches a soft-serve consistency. For a smoother texture, transfer to a blender and pulse once before returning to chill briefly. Scoop immediately for serving; it will firm further in the freezer.

Slice the warm tart into wedges. For each serving, plate one warm tart slice and add a quenelle or scoop of the quick Tahitian vanilla cream alongside. Sprinkle each slice with 1/2 teaspoon cocoa nibs or toasted chopped almonds and a light pinch (about 1/16–1/8 tsp) of flaky sea salt. Dust lightly with powdered sugar if desired. Serve immediately so the contrast of warm chocolate and cold vanilla is preserved.