Who loves chocolate? I know I do! Chocolate and I have had a love affair as long as I can remember. My mom always has a bowl or container of M&Ms that she calls her “vitamins” and that pretty much sums up how important chocolate is to me.
I started making a Dark Chocolate Tart for work and I just love it. It has every flavor and texture that you want if you are a chocolate lover. The original recipe I used has a chocolate crust but I thought I would switch things up this Valentines Day and I made it with a shortbread crust. The filling is like a brownie and truffle mixed, the topping is a ganache and add that crispy shortbread and its close to heaven. I really hope you try this out.
Glazed Dark Chocolate Tarts
- 2 cups flour
- 1 cup butter
- 1/2 cup powdered sugar
- 1/2 tsp salt (to taste)
- vanilla to taste
- 1 1/4 cups Heavy Cream
- 9 oz Bittersweet Chocolate (no more then 65% Cacao)
- 2 large eggs
- Coffee Liquor
- 1/4 tsp salt
- 2 Tb Heavy Cream
- 2 oz Bittersweet Chocolate, finely chopped
- 1 tsp Corn Syrup
- 1 TB Warm Water
- Preheat oven to 350.
- In a stand mixer, add the crust ingredients and allow to ix until it forms a smooth ball. Do not over mix. Give the shortbread time to come together. They butter needs to reach the right temp to incorporate well.
- Roll shortbread out and cut to the size of your tart pan. You can use 10-12 small or 1 large pan for this. Press lightly into pan and prick the bottom with a fork. Put pan in freezer and allow to harden for a few minutes.
- When the dough is hard, bake in the oven until lightly browned. This will be going back in with the filling so it doesn’t need to be all the way browned, just baked through and lightly browned. Set crust aside to cool while you are making the filing.
- Bring the heavy cream to a boil and pour over the chocolate and allow to set for a few minutes so the chocolate melts. Beat your eggs and temper them with small amounts of the chocolate until the eggs are warm. Add the eggs into the chocolate mixture, add the coffee liquor or vanilla and salt. Blend until smooth and pour into the crusts.
- Bake for until filling is set and there are tiny cracks forming. This will normally take 10 minutes for a small tart and 20 minutes or a large.
- Set the tart aside to cool for 30 minutes.
- Bring the heavy cream to a boil and pour over the chocolate. add in the other ingredients and stir until smooth. Add a little extra warm water if it is too thick. It should flatten out smooth on top of the tart when you pour it.
- Pour glaze over top of tart and allow to set until needed.