Marble Two-Chocolate Tart
Two separate chocolate fillings are swirled together in this tart to make a striking marble effect. Although the marble two-chocolate tart looks like it may have taken all day to prepare, it’s really easy to make.
Preparation time: 4 hours (includes chilling)
Cooking time: 22 minutes
Yield: 16 servings
2/3 cup confectioners’ sugar
2 cups flour
Pinch of salt
1 1/4 sticks (1/2 cup plus 2 tablespoons) butter, chilled
2 tablespoons cold water
2/3 cup plus 2 tablespoons heavy cream
10 ounces bittersweet or semisweet chocolate
1 teaspoon pure vanilla extract
2 ounces white chocolate
Sift the confectioners’ sugar.
Combine the confectioners’ sugar, flour, and salt in the work bowl of a food processor fitted with a steel blade.
Pulse for 5 seconds to blend.
Cut the butter into small pieces and add to the food processor.
Pulse until the butter is cut into tiny pieces, about 1 minute.
Separate the eggs, placing the yolks in a small bowl.
Discard the whites.
Lightly beat the egg yolks.
Add the egg yolks and 1 tablespoon water to the food processor.
Process until the dough forms a ball.
If necessary, add the remaining tablespoon of water.
Turn the dough out onto a large piece of plastic wrap.
Form the dough into a flat disc, wrap tightly, and chill until firm, about 2 hours.
The dough can be prepared up to 2 days in advance and kept tightly covered in the refrigerator. It will need to be softened at room temperature before using.
Knead the dough slightly before using to make sure it’s pliable.
Preheat the oven to 375 degrees F.
On a flat work surface, roll out the pastry dough between 2 sheets of lightly floured wax paper to a large circle, about 13 inches round and 1/4-inch thick.
Gently roll the pastry dough around the rolling pin and unroll into an 11-inch fluted-edge tart pan with removable bottom.
Carefully lift up the sides of the dough and fit against the bottom and sides of the pan.
Trim off any excess dough at the top.
Transfer the tart pan to a jelly-roll pan and chill in the freezer for 15 minutes.
Line the pastry shell with a large piece of aluminum foil, fitting it into the bottom and sides, and fill with weights.
Bake for 10 minutes.
Remove the foil and weights.
Bake another 12 to 14 minutes, until it’s a light golden color and set.
Remove from the oven and cool completely on a rack.
Finely chop the bittersweet or semisweet chocolate.
Heat 2/3 cup cream to a boil in a medium saucepan.
Remove the saucepan from the heat.
Stir in the chocolate until completely melted and smooth.
Stir in the vanilla and blend well.
Stir the mixture to cool for a few minutes.
Finely chop the white chocolate.
Heat the remaining 2 tablespoons cream and the white chocolate together in a small saucepan, just until the chocolate is melted.
Remove the pan from the heat.
Stir until the mixture is smooth.
Pour the dark chocolate mixture into the tart shell.
Working quickly, drizzle the white chocolate mixture over the dark chocolate mixture.
Use a toothpick or the point of a sharp knife to pull through the white chocolate layer to create a marbelized look.
Chill the tart until the filling is firm, about 2 hours.
Store the tart tightly covered in the refrigerator for up to 2 days.
Let the tart stand at room temperature for 30 minutes before serving.
Cut into slices to serve.
Per serving: Calories 305 (From fat 177); Fat 20g (Saturated 12g); Cholesterol 64mg; Sodium 20mg; Carbohydrate 29g (Dietary fiber 2g); Protein 4g.