Chocolate Tart

One of the best parts of cooking is being able to share it with friends. Recently I’ve found myself asking (begging) for recipes from friends. People love bringing food to share, and also love to share recipes. The recipe below is an example, a friend made this chocolate tart below and it was amazing! She used crushed almonds in the crust which i think is a must!

However, when I made it I was short on time so I took some short cuts. Instead of making the crust from scratch, I bought a ready made graham cracker crust. I made the filling as described with a bag of dark chocolate chips (no need to chop!). Once the filling was made I just poured it into the ready made crust.

I left the recipe below as I originally received it. So, for those who aren’t as lazy as I am, you can make the crush from scratch.

Chocolate Tart (Tyler Florence)

3/4 cup (1-1/2 sticks) cold unsalted butter
1/2 cup granulated sugar
1 Tbsp. powdered sugar
2 cups all-purpose flour
3 large eggs
1 cup heavy cream
1/2 cup milk
8 oz. excellent-quality bittersweet chocolate (70% cacao), chopped
1/4 tsp. salt

1. To make the crust: Preheat oven to 350 degrees F. In a medium saucepan melt butter over low heat. Remove from heat, add 1/4 cup granulated sugar and powdered sugar; stir to combine. Stir in the flour and set aside to cool for 15 minutes (the dough will still be a little warm). Press the dough evenly onto bottom and sides of tart pan. It is important to fit the dough evenly into every nook and cranny of the pan, especially the scalloped edges. Trim excess dough with a knife.

2. Place the tart shell on a sturdy cookie sheet so it will be easy to move in and out of the oven. Line the shell with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling.
Bake for 30 minutes. Take the tart out of the oven; remove foil and weights or beans. Using a pastry brush, lightly coat the shell all over with a thin layer of lightly beaten egg white. Return to oven and continue to bake for another 8 minutes until the shell is cooked through and a light golden color, but not browned. (The tart will be cooked again with the filling; you don’t want it to burn on the second bake.)
Set aside to cool while making the filling. Reduce the oven temperature to 325 degrees F.

3. To make the filling: Combine the heavy cream and milk in a saucepan and heat over medium-low heat until mixture just simmers around the edges. Remove pan from heat, add chopped chocolate, and stir until smooth. Add 1/4 cup granulated and salt; whisk until well incorporated. Let sit for 5 minutes to cool slightly. Add 2 eggs that have been brought to room temperature and beaten; whisk until completely blended. Pour filling into cooled tart shell, and bake for 15 to 20 minutes until the filling is just set and surface is glossy. If bubbles or cracks form on the surface, remove tart from oven—it’s beginning to overbake. Cool on wire rack. Serve warm or at room temperature.
Makes about 12 servings.


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