Reviews
Add Rating & Review
Back to Chocolate-Sesame Tarte Soleil
All Reviews for Chocolate-Sesame Tarte Soleil
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Chocolate-Sesame Tarte Soleil
Credit:
Will Anderson
Recipe Summary
prep: 1 hr
total: 3 hrs 15 mins
Yield: Serves 8 to 10
Ingredients
Ingredient Checklist
Unbleached all-purpose flour, for dusting
Test Kitchen’s Favorite Pate Brisee, divided into two disks
Sesame Frangipane
4 ounces semisweet chocolate (61 percent cacao), finely chopped (3/4 cup)
1 large egg
Fine sanding sugar, for sprinkling
Cook's Notes
We love making multiple batches of piecrust a few weeks before the holiday, when the kitchen is quiet. It’s important to do it one recipe at a time, but there’s no need to wash the food processor in between – just be sure you remove as much of the dough as possible after each batch. Then form the dough into disks (one per crust), wrap in plastic, and freeze in resealable plastic bags for up to three months.
Gallery
Chocolate-Sesame Tarte Soleil
Credit:
Will Anderson
Recipe Summary
prep: 1 hr
total: 3 hrs 15 mins
Yield: Serves 8 to 10
Gallery
Chocolate-Sesame Tarte Soleil
Credit:
Will Anderson
Chocolate-Sesame Tarte Soleil
Credit:
Will Anderson
Chocolate-Sesame Tarte Soleil
Recipe Summary
prep: 1 hr
total: 3 hrs 15 mins
Yield: Serves 8 to 10
Recipe Summary
prep: 1 hr
total: 3 hrs 15 mins
Yield: Serves 8 to 10
prep: 1 hr
total: 3 hrs 15 mins
prep:
1 hr
total:
3 hrs 15 mins
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
Ingredients
- Unbleached all-purpose flour, for dusting
- Test Kitchen’s Favorite Pate Brisee, divided into two disks
- Sesame Frangipane
- 4 ounces semisweet chocolate (61 percent cacao), finely chopped (3/4 cup)
- 1 large egg
- Fine sanding sugar, for sprinkling
Directions
On a lightly floured piece of parchment, roll out one disk of dough to a roughly 14-inch round (a scant 1/8 inch thick). Use an inverted bowl or cake pan to cut out an 11-inch round. Transfer dough round (still on parchment) to a baking sheet and refrigerate until chilled, 30 minutes. Repeat with second disk.
Remove first round from refrigerator and spread with frangipane in an even layer, leaving a 1/2-inch border. Sprinkle evenly with chocolate. Whisk egg with 1 teaspoon water; lightly brush border with egg wash. Place second round over filling, pressing edges to adhere. Place a small cup upside down in center of tarte (being careful not to cut through dough). Cut tarte into four equal sections, then repeat so you have eight. Cut each eighth evenly into thirds to create 24 equal sections. Working with one at a time, carefully lift a cut section, then twist three times to create a “ray.” Repeat with remaining sections, making sure to twist all in the same direction. (If dough becomes too soft during twisting, freeze until workable.) Freeze tarte until solid, about 30 minutes.
Meanwhile, preheat oven to 400 degrees with a rack in middle. Brush tarte with egg wash and lightly sprinkle with sanding sugar. Bake until edges start to set and top is lightly golden, about 25 minutes. Reduce temperature to 375 degrees and continue baking until tarte is golden brown and firm at center, 20 to 25 minutes more. (If it’s browning too quickly, tent with foil.) Let cool completely on a wire rack before serving. Tarte can be stored, loosely covered, at room temperature up to 1 day.
Cook's Notes
We love making multiple batches of piecrust a few weeks before the holiday, when the kitchen is quiet. It’s important to do it one recipe at a time, but there’s no need to wash the food processor in between – just be sure you remove as much of the dough as possible after each batch. Then form the dough into disks (one per crust), wrap in plastic, and freeze in resealable plastic bags for up to three months.
Cook’s Notes
We love making multiple batches of piecrust a few weeks before the holiday, when the kitchen is quiet. It’s important to do it one recipe at a time, but there’s no need to wash the food processor in between – just be sure you remove as much of the dough as possible after each batch. Then form the dough into disks (one per crust), wrap in plastic, and freeze in resealable plastic bags for up to three months.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Chocolate-Sesame Tarte Soleil
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate-Sesame Tarte Soleil
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
