Chocolate Tart

IMG_1838Hi all– Well, we had two Thanksgiving celebrations this past week.  One at our house with the  family from all around and then again up at Aaron and Jessica’s house with all our kids in SF.  And that meant two chances to make this new chocolate tart.

It’s basically chocolate and cream–rich enough to really feel like dessert!  A slim slice is just enough for even an enthusiastic chocolate lover like me.

I hope your Thanksgiving was filled with pies and tarts and warm wonderful times with friends and family.  I’m thankful to you for stopping in to read here.

CHOCOLATE TART

Crust:
1 cup flour
3 tab. sugar
1/2 tsp. salt
1/2 cup butter, melted & cooled a few minutes
1 egg yolk

Filling:
10 oz. bittersweet chocolate
(at least 70% cacao)*
1/4 cup butter (1/2 stick)
1  1/2 cup heavy whipping cream
3 tab. honey
1/8 tsp. salt

Candied Almonds:
1/4 cup sugar
1/2 cup sliced almonds

IMG_1824To make the crust, mix together the flour, sugar and salt.  Beat the egg yolk and stir it into the flour along with the melted butter– until it is blended into a ball.

Lightly spray a 9″ or 10″ tart or pie pan with cooking spray  and press the dough into the pan with your fingers to make a thin crust.  Bake it in a 350 degree over for 20 to 25 minutes until the crust is nicely browned.

Set the crust aside to cool.

To make the filling, cut the butter to 4 or 5 chunks and drop it into a heat proof bowl with the chocolate.

Then in a sauce pan put the whipping cream, honey and salt,  stirring it all the while just until it starts to boil.

Pour the hot cream mixture over the chocolate and let it sit for 2 minutes.  Then beat it with a whisk until the chocolate is melted and thoroughly combines with the cream mixture. It will be smooth and glossy.

Pour it into the cooled crust and pop it into the fridge for at least 4 hours until the chocolate is set.

Meanwhile, put the almonds and 1/4 cup sugar in a small skillet.  Cook over medium heat stirring all the while– until the sugar all melts and turns and pretty caramel color and coats the almonds.  Scrape them out of the pan onto a piece of foil to cool.

When you’re ready to serve the tart sprinkle the almonds on top (if the clumps of almonds are too big, break them into bits).

*I used Ghirardelli 70% chocolate chips–10 oz. bag.

Cut into neat little slices and enjoy!

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14 thoughts on “Chocolate Tart

    • Hi Cindy– Looks like you’re still traveling! Loving all your photos. Yes I do love that China– simple, classic, beautiful– doesn’t overpower the food you set on it. The pieces I have collected are just from Thrift shops. Wish I had a whole set to put out on the table!

    • I was at Trader Joes this week too– and you’re right Kat– there were temptations piled high all over the store!! One time my daughter and I bought their white chocolate peppermint covered pretzels and ate the whole bag on the way home in the car!!

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