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My review
Rich Chocolate Tart
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
servings 355 calsOriginal recipe yields 12 servings
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Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
- 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.
Footnotes
- Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts
Per Serving: 355 calories; 29.1 g fat; 22.1 g carbohydrates; 4.1 g protein; 88 mg cholesterol; 66 mg sodium. Full nutrition
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Reviews
Read all reviews 1313 Ratings
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Most helpful positive review
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 ...
Most helpful critical review
11/28/2010
I need to try this again. It didn't set and just kind of oozed onto the plate. While reading the other reviews I have decided I must have done something wrong.
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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 ...
8/11/2009
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 w...
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 d...
5/23/2006
I used a ready made pie crust for this rather than doing the puff pastry thing. It turned out really well. Very rich and decedant! After about 6 hours in the fridge it had set enough to eat but...
12/27/2006
So easy! I read the other reviews, and made this tart in individual-sized graham cracker crusts ($1.05 for 6), which cut out all the baking. I also used about a half-teaspoon of orange zest, g...
12/31/2007
I did a slant on this recipe. I used my own pie crust, divided it into 24 tart tin sections. Pre-baked the tarts.(using the "baking bind" method)Putting them aside to cool. For the filling: I ...
11/2/2011
This was a favorite at the party I made them for. I made the tarts into tartlettes, topped with fresh whipped cream, and garnished with a fresh raspberry. The filling was wonderfully rich and ...