New! California Gold Chocolate Tart

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Scharffen Berger


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10 ounces unsalted butter, softened

3/4 cup plus 2 teaspoons (6 ounces) granulated sugar

1 large egg

3 1/4 cups (1-pound) All Purpose flour, sifted

8 ounces (227g) SCHARFFEN BERGER 62% Cacao Semisweet, chopped

3/4 cup (174g) heavy cream

1/2 cup (121g) whole milk

1 large egg, beaten

Pinch kosher salt

1 teaspoon pure vanilla extract

One 8 to 9 1/2 inch pre-baked tart shell (see pâté sucre recipe above)

Edible gold dust (optional)

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