Churro Chocolate Tart

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Ok, I loved this. I give it a 9, hands down. People either loved it or weren’t a fan of the churro topping. I love chocolate and cinnamon together, so this was fantastic for me, and totally one of my faves. I got the recipe from annies-eats.com, and I put my changes in bold.

 For the churro crumble: I bought a churro from Costco and skipped this part—highly recommend buying one instead
  • 1 cups plus 1 tsp. granulated sugar, divided
  • 1 tbsp. ground cinnamon
  • ½ cup milk
  • 1 tsp. kosher salt
  • 2 tbsp. (1 oz.) unsalted butter
  • ½ cup all-purpose flour
  • 2 large eggs
  • 3 cups canola oil (for frying)
For the tart dough:
  • 1 large egg yolk
  • 1 tbsp. heavy cream
  • ½ tsp. vanilla extract
  • 1¼ cups all-purpose flour, plus more for dusting the work surface
  • 2/3 cup confectioners’ sugar I cut this in half and it was plenty sweet
  • ½ tsp. ground cinnamon
  • ¼ tsp. salt
  • 8 tbsp. cold unsalted butter, cut into ½-inch cubes
For the ganache: I doubled the entire thing
  • 3 oz. bittersweet chocolate, finely chopped
  • 3 oz. heavy cream
  • 1 tbsp. butter
  • Dash of ground cinnamon
  • Dash of cayenne pepper I also added a bit of vanilla and a shake of salt
For the vanilla bean mousse: I doubled the entire thing
  • 3 oz. cream cheese, softened
  • 2½ tbsp. confectioners’ sugar
  • 1 vanilla bean, split lengthwise I just used normal vanilla
  • ½ cup heavy cream
  • ½ tsp. vanilla extract I also added a dash of salt
http://everydayannie.com/wp-content/cache/wp-rocket/www.annies-eats.com/2017/05/02/churro-chocolate-tart/index.html_gzip

So, for the tart dough, you mix the dry ingredients, and then cut the butter in with a food processor until it resembles coarse meal. Then, you combine the wet ingredientss, stir, and dump it in. Pulse it about 15-20 seconds worth, until it comes together. I put mine in a 9 inch tart pan, but I think those cute 11 x 4 rectangular ones would be even better. Mine was too thin. I ended up with enough dough for 2 single tarts, and then some. Don’t skimp on the thickness. Also, it said to bake it at 375 with tinfoil and pie weights for 30 minutes, then remove to brown thoroughly. Mine cooked too fast. By the time I removed the tinfoil (after 20 minutes), the sides burned before the bottom was done. Watch the sides carefully. When they begin to brown, remove the tinfoil.

Then, for the ganache, you melt it all together over steam and then put it in a cooled tart shell and put it in the fridge.

Then, you put the mousse on. You essentially combine the cream cheese, salt, sugar, and vanilla and mix until smooth. Then stream in the wet cream until it thickens. Don’t overbeat—this thickens fast.
The churro is for the top. Annie suggested cutting them up into small bits and baking them at 250 for about 25 minutes, until they are crisp. We voted to keep the churro soft next time, because the texture of the crumble is what people didn’t like.





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