Holiday Chocolate Tart

Chocolate Tart Side

Something about the holiday time always makes me think of chocolate tarts. Maybe it’s the buttery, sweet crust. Maybe it’s the melt in your mouth chocolatey richness, but when I heard my family was going to come visit today, I just knew this has to be the dessert.

I found a delicious recipe on by Tyler Florence that looked just amazing and even though the recipe had a recipe for the crust, I’m always skeptical to try out new crust recipes. About 2 years ago I took a class at The Institute of Culinary Education (ICE) in New York City and learned 2 delicious crust recipes, 1 flaky and 1 sweet. Since then I’ve only made these crusts and always substitute them for anything else I see in recipes.

For this holiday chocolate tart, I used the sweet crust from ICE which consists of flour, sugar, salt, baking powder, butter, and egg. I let it chill for an hour before rolling it out and blind baking it for about 1/2 an hour.

The filling of the tart consisted of heavy cream, milk, 10 oz of semi-sweet chocolate, sugar and eggs. This cooked in the shell for about 15 minutesĀ  before taking it out to cool. As a final touch, I shaved some extra chocolate on top using a vegetable peeler.

The chocolate tart was absolutely delicious! It was so rich, but not too rich that you felt ill eating it. It was a huge hit and I definitely recommend giving it a try.

Holiday Chocolate Tart Full

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