Anisette Glazed Bittersweet Chocolate Tart

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	All-purpose flour
1/2 teaspoon	2.5ml	Fine sea salt
1/4 cup	49g / 1.7oz	Confectioners' sugar
1/2 teaspoon	2.5ml	Ground cinnamon
9 tablespoons	135ml	Sweet butter - chilled, and cut into 1/2" pieces
4 tablespoons	60ml	Sweet wine - Vin Santo
1 1/2 cups	355ml	Heavy cream
10 1/2 oz	298g	Extra-bittersweet chocolate - chopped
2 tablespoons	30ml	Cocoa powder
2 tablespoons	30ml	Eggs - plus (large)
1 tablespoon	15ml	Egg yolk - lightly beaten (large)
1 teaspoon	5ml	Aniseeds - crushed
1 tablespoon	15ml	Anise liqueur - plus
2 teaspoons	10ml	Anise liqueur
1 cup	198g / 7oz	Confectioners' sugar
1 1/2 tablespoons	22ml	Milk

Recipe Instructions

In a food processor, pulse the flour, salt, confectioners' sugar, and cinnamon 2 or 3 times. Add the butter and pulse until it resembles coarse crumbs. With the machine running, pour the wine in all at once and process 4 to 5 seconds. Turn the mixture out onto a sheet of plastic wrap, gently pressing it all into one ball. Wrap tightly and refrigerate for 30 minutes.

Roll the rested dough out between 2 sheets of plastic to 1/4-inch thickness. Preheat the oven to 400 degrees. Butter the bottom and sides of a 10-inch tart pan and line the pan with the dough. Chill it well and bake in the oven 12 minutes. Set aside to cool. Reduce heat to 375 degrees.

In a saucepan over medium heat, bring the cream to a simmer. Remove from the flame, add the chocolate, and stir to melt. Let the mixture cool for 20 minutes.

Using a whisk, beat in the cocoa and eggs. Add the aniseeds and 1 tablespoon liqueur, whisking again. Pour the mixture into the tart shell and bake at 375 degrees for 15 minutes, just until the chocolate forms a shiny skin and is slightly firm but unset at the center. Cool for 15 minutes, then remove the tart from the pan to cool completely.

Beat the confectioners' sugar with the milk and remaining 2 teaspoons liqueur to a thin and pourable consistency. Add a few drops of milk, if needed, to keep the glaze from getting too thick. Drizzle the cooled tart with the glaze in a zig-zag pattern and allow the glaze to harden. Serve with anise liqueur.

Source:
"MOLTO MARIO with Mario Batali - (Show # MB-2E04) - from the TV FOOD NETWORK"

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