Appears in Cook's Illustrated November/December 2013, America's Test Kitchen TV
Most chocolate tart recipes have similar ingredients, but why do some turn out dull and others shine? We set out to solve the mystery.
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.