Chocolate Lovers' Tart
This doesn't have any added sugar in the filling, so it is perfect for people who really love dark chocolate. It is worth using good-quality chocolate for this one.
"This turned out great. I used pastry flour instead of all-purpose flour, and as a result the crust mix didn't turn out "sandy"-- I had to add a couple of tablespoons of cold water to firm it up. The unsweetened chocolate filling is really great, and the hazelnut flavor in the crust really comes through.
On the side I served small pools of raspberry coulis and crème anglaise. "
84 people want to try | 294 have favorited
|1 3/4 cupAll purpose flour|
|2 1/2 tablespoonHazelnuts; finely ground|
|6 tablespoonButter; unsalted, coarsely chopped|
|12 ouncesBittersweet chocolate; chopped|
|1 1/4 cupsHeavy cream; plus extra for whipping, optional|
|1 teaspoonVanilla extract|
|2 cupsRaspberries; for garnish, optional|
Chocolate Lovers' Tart Preparation
Oven Temp: 350F / 175C / Gas Mark 4
1. Preheat oven. Combine salt, nuts, sugar and flour. Cut in butter with knives or your fingers until you achieve a sandy texture (alternately, do this in a food processor).
2. Press into the bottom and sides of a 9-inch removable-bottom tart pan. Bake 20 minutes or until golden brown. Remove and allow to cool completely.
3. Put chocolate in a bowl large enough to accomodate the rest of the ingredients. Bring cream to a boil, then pour over chocolate. Stir until completely combined, then add vanilla.
4. Pour mixture into the tart shell. Allow to set at room temperature for about 2 hours. Serve garnished with whipped cream and/or raspberries.
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