French Silk Tart
Once again, I’m reinventing the wheel. I don’t know how many iterations of a French silk pie I’ve actually made, but the crusts have varied from buttery pastry to pretzel to chocolate, the fillings have had raw eggs and cooked eggs, the sizes have varied from mini tarts to standard pie and now to a 10-inch tart. My family just can’t get enough of French silk. And a blogger just can’t make the same thing twice!
Perfect Holiday Dessert
This was our bonus Thanksgiving dessert this year. The chocoholic hubby and offspring feel it is their inalienable right to have a second dessert despite that there are only 5 of us at the dinner table. I have to admit I couldn’t help snitching little slivers as I cut big slices after the main feast. It will continue to be a mainstay holiday dessert!
Tip of the Day
This recipe calls for raw eggs. The uncooked eggs give the filling a most satiny texture, which is why this is no ordinary chocolate tart, but a French “silk” tart. Unfortunately, raw eggs can harbor salmonella, a food-borne illness. I won’t go into details, but you definitely don’t want it, especially around the holidays. So it’s worth searching out some pasteurized eggs (Safest Choice is the brand I can find locally), especially if you’re feeding this to children or the elderly. The gentle heating process kills any bacteria without cooking the eggs. In a pinch, I have pasteurized my eggs at home by keeping them at 140º for 3 1/2 minutes by immersing them in hot water and carefully monitoring the temperature. It’s a little tricky and not ideal unless you have some specialty equipment. If your water is too hot, you may scramble your eggs, too cool and you risk getting ill. So hunt down some pasteurized eggs and whip up a French Silk Tart for a treat you soon won’t forget!
- 32 Double Stuff Oreos, processed to crumbs
- 6 tablespoons butter, melted
- ½ cup butter, at room temperature
- ⅔ cup sugar
- 2 ounces unsweetened chocolate, melted
- 1 teaspoon vanilla
- 2 eggs, pasteurized recommended
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 packet Whip It (whip cream stabilizer), optional
- 1 teaspoon vanilla
- Chocolate shavings, optional, to garnish
- To make crust, mix Oreo crumbs and melted butter until well combined. Pat into the bottom and up the sides of a 10-inch tart pan. Freeze for about 10 minutes.
- In the bowl of a stand mixer with the paddle attachment, cream butter and sugar for about 2 minutes, till light and fluffy. With mixer running, gradually add melted chocolate and the vanilla. Add eggs, one at a time, beating at medium speed for 5 minutes after each addition. Pour filling into cooled crust. Cover with plastic wrap, and cool in the refrigerator at least 4 hours.
- Whip one cup of heavy cream, adding powdered sugar, Whip It (if using) and vanilla to taste. Pipe stars of whipped cream over the surface of the tart, or just spread the cream over the surface. Sprinkle with chocolate shavings.
- Garnish with chocolate shavings if desired.