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 eggs
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
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Sift the confectioners’ sugar.
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Combine the confectioners’ sugar, flour, and salt in the work bowl of a food processor fitted with a steel blade.
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Pulse for 5 seconds to blend.
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Cut the butter into small pieces and add to the food processor.
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Pulse until the butter is cut into tiny pieces, about 1 minute.
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Separate the eggs, placing the yolks in a small bowl.
Discard the whites.
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Lightly beat the egg yolks.
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Add the egg yolks and 1 tablespoon water to the food processor.
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Process until the dough forms a ball.
If necessary, add the remaining tablespoon of water.
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Turn the dough out onto a large piece of plastic wrap.
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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.
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Knead the dough slightly before using to make sure it’s pliable.
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Preheat the oven to 375 degrees F.
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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.
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Gently roll the pastry dough around the rolling pin and unroll into an 11-inch fluted-edge tart pan with removable bottom.
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Carefully lift up the sides of the dough and fit against the bottom and sides of the pan.
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Trim off any excess dough at the top.
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Transfer the tart pan to a jelly-roll pan and chill in the freezer for 15 minutes.
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Line the pastry shell with a large piece of aluminum foil, fitting it into the bottom and sides, and fill with weights.
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Bake for 10 minutes.
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Remove the foil and weights.
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Bake another 12 to 14 minutes, until it’s a light golden color and set.
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Remove from the oven and cool completely on a rack.
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Finely chop the bittersweet or semisweet chocolate.
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Heat 2/3 cup cream to a boil in a medium saucepan.
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Remove the saucepan from the heat.
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Stir in the chocolate until completely melted and smooth.
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Stir in the vanilla and blend well.
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Stir the mixture to cool for a few minutes.
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Finely chop the white chocolate.
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Heat the remaining 2 tablespoons cream and the white chocolate together in a small saucepan, just until the chocolate is melted.
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Remove the pan from the heat.
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Stir until the mixture is smooth.
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Pour the dark chocolate mixture into the tart shell.
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Working quickly, drizzle the white chocolate mixture over the dark chocolate mixture.
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Use a toothpick or the point of a sharp knife to pull through the white chocolate layer to create a marbelized look.
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Chill the tart until the filling is firm, about 2 hours.
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Store the tart tightly covered in the refrigerator for up to 2 days.
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Let the tart stand at room temperature for 30 minutes before serving.
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Cut into slices to serve.