Dark Chocolate Tart

Dark Chocolate Tart
Staff Writer
Thinkstock_iStockphoto

Inspired by Christian Vincent's film, Haute Cuisine, this classic French chocolate tart is rich, buttery, and sure to seduce you. 

12
Servings
421
Calories Per Serving
Deliver Ingredients

Ingredients

For the pastry

  • 2 1/2 Cups flour
  • 3/4 Cups butter, softened
  • 1/3 Cup sugar
  • 1 egg

For the filling

  • 1 Cup dark chocolate, 70 percent cocoa or more
  • 1/2 Cup confectioners' sugar
  • 3 medium eggs
  • 4 Cups coffee, strongly brewed
  • 1 Cup salted butter

Directions

For the pastry

For pastry dough, combine butter, sugar, and egg. Add flour to mixture and knead into a smooth ball. Refrigerate for at least 1 hour.

Roll dough into a thin sheet and place into shallow cake pan that has been buttered and floured, with dough extending over sides of pan.

For the filling

Melt chocolate over low heat and mix with coffee, sugar, and melted butter. Beat eggs in separate bowl, then add to chocolate mixture.

Pour chocolate mixture over pastry shell and bake at 350 degrees for about 15 minutes, or until chocolate is slightly firm on top.

Nutritional Facts

Total Fat
26g
37%
Sugar
15g
17%
Saturated Fat
12g
50%
Cholesterol
40mg
13%
Carbohydrate, by difference
46g
35%
Protein
5g
11%
Vitamin A, RAE
114µg
16%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
43mg
4%
Choline, total
4mg
1%
Fiber, total dietary
4g
16%
Fluoride, F
35µg
1%
Folate, total
20µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
22mg
7%
Niacin
1mg
7%
Phosphorus, P
64mg
9%
Selenium, Se
4µg
7%
Sodium, Na
538mg
36%
Water
89g
3%

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.