Rich Chocolate Tart

From America's Test Kitchen Season 14: Decadent Desserts

Why this recipe works:

To round out chocolate flavor, we add a moderate amount of butter to a rich, custard-style filling baked in an almond-laced pâte sucrée dough. We bake the custard at a gentle 250 degrees to ensure a silky-smooth texture.

To round out chocolate flavor, we add a moderate amount of butter to a rich, custard-style filling baked in an almond-laced pâte sucrée dough. We bake the custard at a gentle 250 degrees to ensure a silky-smooth texture.

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Serves 12

Toasted and skinned hazelnuts can be substituted for the almonds. Use good-quality dark chocolate containing a cacao percentage between 60 and 65 percent; our favorites are Ghirardelli 60 Percent Cacao Bittersweet Chocolate Premium Baking Bar and Callebaut Intense Dark Chocolate, L-60-40NV. Let tart sit at room temperature for 30 minutes before glazing in step 6 and then at least another hour after glazing. The tart can be garnished with chocolate curls or with a flaky coarse sea salt, such as Maldon. Serve with lightly sweetened whipped cream; if you like, flavor it with cognac or vanilla extract.

Ingredients

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