Page 122 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Procedure for the crust
Preheat the oven to 350°F (175°C). Line a 9-inch (23-cm) round

tart pan with the chocolate dough, dock the dough, and freeze it for
20 minutes. Line the dough with parchment and fill it with pie
weights or dried beans. Bake the crust for 20 minutes, remove the
pie weights and parchment, and set it aside.

Procedure for the filling

1
. In a heatproof bowl set over a gently simmering pot of water,
combine the chocolate, butter, and Kirschwasser and stir until
melted. Keep warm.

2
. In the bowl of a stand mixer fitted with the whisk attachment, whip
the egg yolks until they are pale and thick and drip back into the
bowl as a ribbon when you lift the whisk attachment from the yolks.

3
. In the very clean bowl of a stand mixer fitted with a clean whisk
attachment, whip the egg whites with the salt, then slowly add the
sugar until you have soft, shiny white peaks. Do not overbeat to the
point of stiff peaks; if you do, the tart will crack in the oven.

4
. Fold the almond flour into the chocolate mixture until well

combined. Gently add the beaten yolks and then fold in the egg
whites.