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Rich Chocolate Tart

Rich Chocolate Tart

USA WEEKEND columnist Pam Anderson

USA WEEKEND columnist Pam Anderson

Don't let fears of pastry failure keep you from making a homemade holiday sweet. This rich chocolate tart is a ridiculously easy and scrumptious dessert made with a puff pastry crust.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 66 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Unfold pastry on a lightly floured work surface and roll it into a 12-inch square. Fit into a 9-by-1-inch round tart pan, making sure the pastry is not stretched. Trim excess pastry from pan by pressing around the perimeter with the tip of your thumb. Prick pastry all over with a fork.
  2. Spray the bottom side of a 9-inch Pyrex-type pie plate with vegetable cooking spray, then place it in the tart pan to keep the pastry from puffing excessively. Bake until crisp and golden brown, 20 to 22 minutes. Remove pie plate and let tart shell cool to room temperature.
  3. Meanwhile, microwave cream and chocolate in a 1-quart Pyrex-type measuring cup on high power until cream is hot enough to melt chocolate, about 3 minutes. (Or heat cream and chocolate together in a double boiler.) Whisk until smooth. In a small bowl, whisk egg yolks. Slowly whisk a cup or so of the chocolate mixture into the yolks (this keeps them from curdling). Whisk this chocolate-egg mixture back into the remaining chocolate and stir until completely blended.
  4. Pour chocolate filling into tart shell. Cool until filling has set. (Can be covered loosely and refrigerated overnight. Bring to room temperature before serving.) Serve with whipped cream and optional raspberries.
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Reviews

IVANDIEPART
35

IVANDIEPART

3/15/2005

This recipe is absolutely delicious... However, a few changes would make it perfectly to-die-for: 1) bake a graham cracker, or even better, a shortbread crust instead of the puff pastry, 2) Try to add some orange flavouring or grated orange zest to the chocolate mixture, 3) Bake it in a 8" tart pan for a thicker chocolate experience. Made this way, I think this recipe would really deserve 5 stars, at least.

Pam-3BoysMama
27

Pam-3BoysMama

8/14/2009

Well, it seems that no one who has reviewed this recipe so far has actually made it as stated. I did. I chose this recipe because I had a sheet of puff pastry to use up. The only change I made was the size of the tart pan - mine was 11". To weight the pastry down, I used a 10" round cake pan and put a baking dish inside. I made the filling exactly as stated and it's delicious. I did top with homemade whipped cream and puff pastry hearts (made from scraps) with a little melted chocolate drizzled on top. This is a very elegant dessert. Seems a lot of people "fear the puff pastry" when there's no reason. This dessert simply wouldn't be the same in a graham cracker crust, but to each his own.

Shekneequa
10

Shekneequa

10/26/2011

I made this because I had some extra puff pastry and a lot of extra cream - I made it as written and it is delicious and so simple to make. The texture of the chocolate filling is so silky and delicious. I really recommend using the puff pastry as the recipe indicates - it is so flaky.

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