Chocolate Silk Tart

This luscious chocolate filling is a cross between mousse and fudge.

4 ounces unsweetened chocolate, chopped

13 tablespoons (1 stick plus 5 tablespoons) cool unsalted butter, cut into chunks

1 cup packed light brown sugar

2 tablespoons confectioners’ sugar

4 large egg yolks, at room temperature

2 tablespoons gold or white rum

1 teaspoon vanilla extract

1 prebaked, cooled tart crust made from Sweet Pastry Dough
in a 10-inch tart pan with a removable bottom

1 cup heavy cream

1 tablespoon superfine or granulated sugar

Place the chocolate in the top half of a double boiler set over about 1 inch of simmering water. Alternatively, place it in a medium bowl that fi ts securely over a medium saucepan with a similar amount of simmering water in it. Adjust the heat so the water simmers gently; stir until half the chocolate has melted.
Remove the top half of the double boiler or the bowl from the heat; continue stirring until the chocolate has fully melted. Transfer to a medium bowl; set aside to cool for 5 minutes.
Meanwhile, beat the butter, brown sugar, and confectioners’ sugar in a large bowl with an electric mixer at medium speed until light and fl uffy, about 5 minutes.
Beat in the egg yolks one at a time, scraping down the bowl after each addition and making sure it is thoroughly incorporated before adding the next. Beat in the rum and vanilla until smooth.
Beat in the melted chocolate; continue beating until very smooth and somewhat thick, about 5 minutes. Spoon and spread into the prebaked, cooled tart crust. Refrigerate until chilled, for at least 2 hours or overnight. (After 2 hours, cover the tart with plastic wrap to protect it from any refrigerator odors.)
To serve, beat the cream and the superfi ne or granulated sugar in a chilled bowl with an electric mixer at medium speed until smooth, glossy peaks can be formed on a rubber spatula, about 3 minutes. Spoon and spread onto the tart or serve on the side.

Makes one 10-inch tart