If you know me, you already know I have a major sweet tooth. I mean my sweet tooth is SO BIG, that dentists have a monument in my name. It’s SO BIG, that the Easter Bunny comes to my house for advice. LMAO! Let’s just say, I love chocolate, maybe a little too much sometimes.
I have wanted to make a chocolate tart for so long it was starting to drive me crazy. I kept looking at Pinterest and seeing all these beautiful tarts, just thinking it looked way too hard. Well, once I worked out the recipe, I found it’s not hard at all.
Honestly, the hardest part is staying out of the tart until it is set. You are going to want to dive right in, but don’t. I promise the wait it worth it. Just lick the spoon and bowl until it is ready if you can’t wait. You may have to fight your kids for a taste.
It is so rich in chocolate, on top of that flaky crust, it is mouthwatering. This tart will kill any chocolate craving you have. Thin slices are more than enough and makes it last a little longer. If you top it with fresh berries… talk about to die for.
- 1 ½ cups flour
- 1/2 ts salt
- 2/3 cup butter shredded
- 1 teaspoon sugar
- 4-6 tablespoon ice cold water
- 12 ounces dark chocolate
- 1 cups heavy cream
- 1 ts instant coffee
In a large bowl place flour, salt, and sugar and stir to combine. Cut in shredded butter and mix until the mixture resembles coarse meal. Add ice water in a slow and stir until combined, just until the dough holds together. DO NOT OVER WORK THE DOUGH!
Turn the dough out onto a work surface. Place dough on a sheet of plastic wrap. Flatten and form a discs. Wrap and refrigerate for at least 1 hour before using.
On a lightly floured surface, roll the dough into a 1/8-inch-thick round. Fit into desired tart plate. Trim pastry using scissors or a sharp paring knife. Transfer to refrigerator to chill for 30 minutes.
Preheat oven to 375 degrees. Prick the bottom of pastry all over with a fork. Line the pastry with parchment paper; fill with pie weights or dried beans. Bake until pastry begins to color around the edges, about 30 minutes. Remove the parchment paper and weights, continue baking until the pastry dries out and turns a light golden color for a partially baked shell, and a deeper amber for a fully baked shell, 10 to 20 minutes more. Cool completely on a wire rack before filling.
In a small sauce pan add heavy cream and warm up until you see little bubbles form around the edge. Remove from heat.
In a medium bowl place chocolate chips and instant coffee. Pour warmed cream over chocolate and stir until smooth.
Pour chocolate mixture into prebaked crust. Place in fridge 2-3 hours or until set.