My sister Caitie had us over to her beautiful house for dinner last night, and I offered to make a dessert. For the past couple weeks I’ve been playing around with an idea for a chocolate tart, and I think I may have the recipe figured out. I’ve made this with a mixture of dark/semi-sweet/milk chocolate and it was really good. I tried with all milk chocolate and it lacked oompf. The semi-sweet route seems to yield the best results, but feel free to tweak as you’d like.
Tarts are an easy way to impress a crowd as they are always so pretty and usually filled with fresh ingredients.
My Chocolate Tart
Crust:
1 3/4 cup unbleached flour
3/4 cup sugar
2 sticks cold butter, cut into cubed
Filling:
1 cup heavy whipping cream
1/3 cup milk
1 2/3 cup semi-sweet chocolate chips
1/8 cup sugar (or more if you are using dark/bitter chocolate and less if you are using milk chocolate)
2 eggs, beaten
Preheat oven to 400 degrees.
Combine crust ingredients and, using your hands, mix well until coarse crumbs form. Press into an 11″ tart pan (or a springform pan would work well). Be sure to press dough all the way up the sides, making a nice bottom layer, too (don’t use all the dough if your pan is properly filled – just make a few short bread cookies on the side with the leftover dough!). Bake for 20 minutes. Remove from oven and cool.
Reduce oven temperature to 325 degrees.
For the filling, pour the cream and milk into a sauce pan and bring to a simmer (do not boil). Turn off heat and add chocolate chips and sugar, stirring well until the chocolate melts and the mixture is smooth. Slowly stir in beaten eggs. Pour chocolate into shortbread shell and bake for 20-25 minutes (until chocolate is almost set).
Remove tart from oven and allow to cool completely before removing from the pan. Slice and serve!
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This looks amazing! I think I'll make this next time we go to someone's house for dinner!
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oooooooooooo, mama! looks fabulous.