Black Bottom Tart
Mar
Look no further when you need a tasty, but light chocolate dessert!
Combine flour and salt in a large bowl.
Using a pastry blender, cut in margarine or shortening until mixture looks like coarse crumbs. Do not knead by hand as this will warm the fat and develop the gluten and cause the pastry to puff or shrink.
Sprinkle in water, 1 tablespoon at a time, mixing lightly with a fork after each addition. Only add enough water to hold dough together.
The crust can also be prepared easily in a food processor.
Simply combine the flour, salt, shortening, and margarine by using the plus feature. Coarse crumbs will form in a few seconds.
Add water through the fed tube and pulse once more. Dough will come together easily.
Gather pastry together. It will be somewhat crumbly, but will hold together.
Flatten slightly and wrap in plastic.
Refrigerate for 30 Minutes or overnight.
If chilled for too long, allow the dough to return to room temperature before rolling.
On silicone mat, roll dough out to a 6"x15" rectangle, rolling from the center outward.
Turn dough during rolling to prevent sticking.
The surface of the pastry should be marbled with fat.
Transfer dough to your tart pan.
Gently ease pastry into pan without stretching.
Trim edge by rolling the rolling pin over the edge of the pan to cut it.
Place crust in the refrigerator.
Preheat oven to 350 degrees F
In a bowl, stir together sugar and cocoa until no lumps remain.
Add corn syrup, vanilla and eggs and mix until well combined.
Add oil and mix.
Pour into prepared crust.
Bake for 35 Minutes or until filling is puffed.
Remove from oven and cool 45 Minutes.
Spoon custard over chocolate layer.
Whip topping until stiff.
Fill a large pipping bag fitted with a large tip.
Pipe topping over custard using a decorative design.
Add optional chocolate curls and refrigerate 2-3 hours before serving.