Classic Dark Chocolate Tart Recipe

Aug 15, 2012 @ 5:09 PM
Posted by Aimee Olexy, Special Contributor

Nutrition

Cal/Serving: 657
Daily Value: 33%
Servings: 8

Vegetarian

Fat	42g	65%
Saturated	26g	128%
Trans	1g	0%
Carbs	66g	22%
Fiber	3g	11%
Sugars	33g	0%
Protein	8g	16%
Cholesterol	162mg	54%
Sodium	488mg	20%
Calcium	63mg	6%
Magnesium	46mg	11%
Potassium	204mg	6%
Iron	3mg	16%
Zinc	1mg	7%
Vitamin A	1157IU	23%
Vitamin C	0mg	0%
Thiamin (B1)	0mg	23%
Riboflavin (B2)	0mg	19%
Niacin (B3)	2mg	12%
Vitamin B6	0mg	3%
Folic Acid (B9)	87µg	22%
Vitamin B12	0µg	5%
Vitamin D	1µg	0%
Vitamin E	1mg	6%
Vitamin K	4µg	6%
Fatty acids, total monounsaturated	12g	0%
Fatty acids, total polyunsaturated	2g	0%

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Classic Dark Chocolate Tart

Talula's Table

Here's a recipe for a classic chocolate tart, which makes frequent appearances on the menu at both Talula’s Table and Talula’s Garden, Aimee Olexy’s restaurants in Kennett Square, Pa., and Philadelphia, respectively. A lightly sweet pâte sucrée dough forms the base for a silky, creamy, just-sweet-enough chocolate filling that’s the dessert equivalent of a little black dress. For extra flair, sprinkle coarse sea salt over the top of the tart after it’s baked, or serve with whipped cream and berries.

INGREDIENTS

For the sucre dough:

2/3 cup sugar
1/2 pound unsalted butter
1/2 tablespoon salt
2 egg yolks
1/2 tablespoon vanilla extract
2 1/2 cups all-purpose flour, plus more for rolling the dough

For the filling:

3/4 cup heavy cream
1/2 cup milk
1/2 pound dark chocolate, such as Valrhona or Callebaut
1 egg
Pinch of salt

DIRECTIONS

For the sucre dough:

Preheat the oven to 350 degrees.

Cream together the sugar, butter, and salt using an electric mixer. Add the egg yolks and vanilla extract. Add the flour and mix until combined. Form into a disk and refrigerate for at least 2 hours.

Lightly flour a work surface and rolling pin and roll the dough out to about 1/3-inch thickness. Form into a 10-inch tart mold with a removable bottom and refrigerate for 30 minutes. Prick with a fork and bake until light golden, about 30 minutes. Keep the oven on and reduce to 300 degrees.

For the filling:

Heat the cream and milk in a saucepan and bring to a simmer. Place the chocolate in a bowl and pour the mixture over the chocolate. Stir to combine. Let cool, about 10-15 minutes. Stir in the egg and salt. Pour into the prepared tart crust and bake until almost set (it should jiggle like Jell-O), about 15-20 minutes.

Serve the tart at room temperature or slightly warm with your favorite accompaniments.