Classic Dark Chocolate Tart
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.
Servings
8
Ingredients
- 2/3 cup sugar
- 1/2 pound unsalted butter
- 1/2 tablespoon salt
- 2 egg yolks
- 1/2 tablespoon vanilla extract
- 2 1/2 cup all-purpose flour, plus more for rolling the dough
- 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
- 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.
- 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.