How to Make a Chocolate Tart

If you've tasted a luscious chocolate tart in a bakery or restaurant, you might be surprised that they really aren't that difficult to make. Top the chocolate tart with fresh raspberries and real whipped cream, and you've got a dessert suitable for royalty.

Difficulty: Moderate

Instructions

Things You'll Need:

• Semisweet chocolate
• Unsalted butter
• Sifted unsweetened cocoa powder
• Eggs
• Salt
• Maple syrup
• Sugar
• Creme fraiche or sour cream
• Baked tart shell or flan

1. Preheat the oven to 300 degrees.
   
   

2. Place the semisweet chocolate, unsalted butter and sifted cocoa powder in a double boiler over simmering water. Allow the chocolate to melt very slowly, stirring occasionally until the mixture is thoroughly blended.
   

3. Beat the sugar and eggs together in a large mixing bowl until it’s very creamy and fluffy. Add the maple syrup and crème fraiche or sour cream, and stir it well

4. Stir the warm chocolate mixture into the sugar and egg mixture, using a spatula to scrape all of the chocolate out of the double boiler pan.

5. Pour the mixture into the baked pastry shell and bake the chocolate tart for 40 to 45 minutes. A crust will form over the top of the tart.

6. Cover the chocolate tart loosely and place it in the refrigerator overnight for the filling to set up, but bring the tart to room temperature before you serve it.

Tips & Warnings

• Give the chocolate tart a tangy citrus flavor by adding a small amount of freshly grated lemon zest or orange extract.

Resources

• Chocolate tart recipe

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