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.
Test cook Julia Collin Davison uncovers the secrets
to making the Best Chocolate Tart. Next, gadget guru
Lisa McManus reviews a few of her favorite kitchen
gadgets. Then, test cook Bridget Lancaste...
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