Posted by: Bill & Gayle McCord | July 1, 2011

Weekend Recipe: Dark Chocolate Tart

Bill and I recently had the pleasure of having this delectable treat having dinner with friends – so delicious I just had to share!

Dark Chocolate Tart

Crust:

  • 10 oz shortbread cookies
  • 2T unsalted butter
  • 3T sugar
  • 1 1/2t unsweetened cocoa
Filling:
  • 2c semisweet chocolate chips, chopped (12 oz)
  • 1c heavy cream
  • 6T unsalted butter
  • 1/4 t salt
  • 2 large eggs, lightly beaten
  • 1/3 c sugar
  • 1t vanilla extract
Position a rack in the middle of the oven and preheat to 350F.
Make crust: pulse shortbread in a food processor until ground.  Set aside 1/4 c.  Add butter and sugar to remaining shortbread in processor.  Pulse to combine.  Press mixture evenly into a 10-in tart pan.  Bake for 8 minutes.  Cool in pan on a wire rack.  Mix remaining crumbs and cocoa in a bowl.  Set aside.
Make filling: heat chocolate chips, cream, butter, and salt in a bowl set over a pan of simmering water.  Whisk until smooth.  Remove from heat; whisk in eggs, sugar, and vanilla.  Put crust on a baking sheet and pour filling in.
Bake until filling is set around the edges but jiggly in the middle- about 25-30 minutes.  Cool on a wire rack for at least 1 1/2 hours.
Dust with crumb mixture and serve at room temp.
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