Chocolate Creme Fraiche Tart

I know I teased you all this week on Instagram, but I wasn't really trying.  I just took all my pictures of the above Chocolate tart for the blog and promptly sat down and ate it when I was done. Then I looked over at my fabulous plate from England and saw I had practically licked it clean. So here today is my Chocolate Creme Fraiche Tart. I know rich right and yes RIGHT and so good.  

I know you all go buy the Creme Fraiche at Trader Joes, I cannot be the only one. I use this stuff for everything. Mixed with Tapatio for quesadillas, or chicken taquitos. Mixed with sugar and lemon zest for french toast and whatever else I can come up with. This time when I took the package off I noticed there were recipes on the back. So I thought, I'm having dinner with my friend, she loves chocolate, I love Creme Fraiche. It's a match made in my kitchen. 

Chocolate Creme Fraiche Tart

1/2 cup milk (I used whole milk, cause why not) 

7 oz chopped bittersweet chocolate (I used Ghiradelli) 

1 large egg yolk

7/12 ounces of Creme Fraiche

9 inch tart pastry (I made my own, recipe found below, but you can use a pre-baked pastry shell if that's easier for you) 

Preheat the oven to 325.

Lightly whip egg yolk with the Creme Fraiche and set aside. Bring milk to a boil, stir continuously. Turn off heat and add chocolate to milk. Stir until chocolate is completely melted. Slowly add egg and Creme Fraiche mixture to the chocolate mixture and stir thoroughly. 

Place the pastry into a 9 inch tar pan and pour in the chocolate Creme Fraiche mixture. Bake for 25 minutes. Remove tart from oven and cool to room temperature. Chill in refrigerator for at last one hour before serving. Serves 8.

Tart Pastry

1 1/4 cups (6 1/2 oz/ 200g) cups all purpose flour

1 tbsp sugar

1/4 teaspoon salt

1/2 cup (4 oz/125 g)  unsalted butter, chilled

2 tbsp, or more, cold water

I used a food processor, but you can do this by hand using a pastry blender. 

Place the flour, sugar and salt in the processor. Cut the butter into small pices and add them. Process using rapid pulses until mixture resembles small crumbs or flakes. Add 1 tbsp of water and process a couple of seconds. Add additional tbsps of water untill it is damp enough to form a rough mass. 

Dump the dough onto a piece of clear plastic wrap and form into a cake. I wrapped mine up and let it sit in the refrigerator to cool for 30 minutes. After that pull it out, roll it to a nice round circle and form it into your tart pan. I like to use removable bottom steel tart pans, but use what your used to.

I enjoyed this tart with a cup of coffee in the morning and well a cup of tea in the afternoon. Whatever works for you it was delicious the next day.