Classic Dark Chocolate Tart

Classic Dark Chocolate Tart
Staff Writer
Classic Dark Chocolate Tart
Talula's Table

Classic Dark Chocolate Tart

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.

8
Servings
502
Calories Per Serving
Deliver Ingredients

Ingredients

For the sucre dough

  • 2/3 Cups 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 Cups 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.

Nutritional Facts

Total Fat
12g
17%
Sugar
5g
6%
Saturated Fat
4g
17%
Cholesterol
12mg
4%
Carbohydrate, by difference
85g
65%
Protein
11g
24%
Vitamin A, RAE
43µg
6%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
81mg
8%
Choline, total
11mg
3%
Fiber, total dietary
5g
20%
Fluoride, F
3µg
0%
Folate, total
159µg
40%
Iron, Fe
5mg
28%
Magnesium, Mg
29mg
9%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
140mg
20%
Riboflavin
1mg
91%
Selenium, Se
23µg
42%
Sodium, Na
253mg
17%
Thiamin
1mg
91%
Water
58g
2%
Zinc, Zn
1mg
13%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.