Bittersweet Chocolate Tart

For the pool bday party H threw for me, I wanted to make some desserts outside of my ordinary cupcakes or brownies. This time I thought I would make some tarts. I made two kinds, one being this amazingly rich but oh so good bittersweet chocolate tart from Not so Humble Pie blog. It was soooo crazy easy to make and over the top good!


8 tablespoons unsalted butter, softened
1 cup powdered sugar
1/4 cup Hershey’s Special Dark cocoa
1/2 cup almond meal or ground almonds
1 1/4 cup all purpose flour
1 large egg
pinch kosher salt

In your food processor, blend the butter and dry ingredients together until it resembles a fine meal. Add the egg and pulse until the mixture comes together. Press into a 14 x 4.5 x 1 inch tart pan and place in the freezer for a minimum of two hours.
Preheat your oven to 350°F
Place a piece of parchment into the frozen tart and add plenty of pie weights (or dried beans). Bake for 8 minutes and remove the weights. Bake for another 3-5 minutes until the bottom of the tart is dry and has lightened in color.
Allow the tart to cool on a wire rack and begin work on the ganache filling.

(Feel free to flavor the ganache. You can add just about anything: almond or peanut butters, fruit purees, spices, or liqueurs. Basically anything you can dream up. If you add a 1/4 cup of puree or liqueur (etc), reduce the cream by an equal amount and add it to the finished ganache.)

11 oz good quality dark chocolate (54% cacao) finely chopped
1 1/2 cups heavy cream

Place the finely chopped chocolate into a heat safe bowl and set aside.
Bring the heavy cream to a simmer over medium heat and pour it over the chocolate. Allow to stand for one minute and then mix until smooth and the chocolate is completely melted.
Strain the mixture through a fine sieve into a second bowl.
(Now would be the time to add flavorings to the ganache, if using).
Pour the ganache into the tart and allow to chill for at least four hours.

Optional Raspberry Sauce:
6 oz fresh raspberries
simple syrup

Purée raspberries in the blender and then strain through a fine mesh sieve, discarding the solids. Thin the purée with simple syrup to achieve the desired sweetness.
Before serving, drizzle the sauce over the tart and slice into one inch bars.


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