Dead Simple (And Delicious) Chocolate Tart

I know what you are thinking.  Who posts something like this on the evening before Thanksgiving?!  You’ve already planned your menu, you’ve done your grocery shopping, heck, you’ve probably prepped half the meal!  And here I am throwing something at you in the twelth hour. Twelth, is that a real word?

I’m sorry to do this to you, I am.  But this really is a dead simple tart.  And you might even have all the ingredients hanging around.  If you didn’t have the cookies for the crust, you could easily sub in a pre-baked tart (pastry) crust.  It’s the filling, all that smooth, creamy ganache, that makes this a star.  And the fact that it comes together in no time, doesn’t require any space in the oven, and is perfect all by itself, or simply adorned with some whipped cream.  And it pairs beautifully with pecan pie, pumpkin pie, and apple pie.  And it really makes my sister in law happy, since she doesn’t like pie.  *gasp*

This is almost the tart that I offer up at my business (I keep a few tricks up my sleeves!).  Trust me, if you like chocolate even a little, then this is the one for you.

Happy Thanksgiving to all, and to all a good night!  Back on Friday with Sourdough, Part 2!

Chocolate Tart

  • 10 ounces chocolate cookies (about 2.5 cups cookie crumbs)
  • 1 stick butter (1/2 cup), melted
  • 12 ounces semisweet chocolate
  • 1-1/4 cup heavy whipping cream
  • 1 Tbsp butter
  • 1 tsp vanilla
  • dash salt

Grind cookies into fine crumbs in a food processor.  Mix with 1 stick melted butter.  Press into a 9-inch springform (cheesecake) or tart pan, making a 1/2 inch tall edge along the outside.  Place pan in refrigerator for at least 3o minutes.  In the top of a double boiler over barely simmering water, mix chocolate, cream, and butter.  Stir every few minutes until the chocolate is fully melted and the mixture is completely smooth.  When mixture is almost ready, remove tart pan from refrigerator and let come to room temperature.  Remove the pan with the chocolate mixture from heat and stir in salt and vanilla.  Allow to cool, stirring every few minutes, for about 10 minutes, until slightly thickened.  Pour chocolate mixture into prepared crust and allow to set at room temperature, approximately 4 hours (or up to 1 day).  Do not refrigerate; tart will lose it’s glossy shine if you do.  Serve at room temperature with lightly sweetened whipped cream.  Refrigerate leftovers (hah!) for up to 2 days.  Serves 10 to 12, unless you eat like my husband, in which case, it serves 1.5.

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5 thoughts on “Dead Simple (And Delicious) Chocolate Tart

  1. Hi Steph! I tried making the Chocolate Torte today. It turned out well, nice and glossy on top, but not as firm as yours (that Joanne brought on Thanksgiving). That was perfection! Actually the taste of yours was better too. I was hoping mine would be as good, but was a little disappointed. Any suggestions for firming it up —that you’re willing to share?! Thanks for putting the recipe out there. Pat

    • Hi Pat! Wait and see if your tart is firmer tomorrow–I usually make them a day ahead. If not, you might try using a bit less cream (2 Tbsp, or at most 1/4 cup less) or a bit more chocolate to see if that helps. Different types of chocolate will set up differently, so that could be it, too. The taste would depend on the type of chocolate, you might try a different brand next time, or a mix of a couple brands. If it turned out glossy then you did everything else just right! I’m glad everybody enjoyed the Thanksgiving tart–Joanne is picking up two more from me on Monday for other events, so I know it must have been a hit!

  2. Your chocolate tart will be perfect dessert for the Halloween party my family is having ! All it needs is drizzled with marshmallow cream to make a spider web and fake spiders……………. Thanks for the idea

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