This is — by far — the easiest tart I’ve ever made. It’s also irresistible! How could you say no to a cookie-like-crust, rich dark chocolate filling and some gold for bling (optional of course)? I can’t!
Chocolate makes any dessert better.
For the Crust:
- 3 large egg yolks
- 1/4 cup heavy cream
- 2 cup all-purpose flour
- 3/4 cup almond flour
- 1 cup 2 sticks chilled unsalted butter cut into 1/2-inch cubes
- 1/4 cup plus 3 tablespoons sugar
- 1/4 tsp kosher salt
For the Filling:
- 8 oz bittersweet chocolate finely chopped
- 4 oz semisweet chocolate finely chopped
- 4 tbs unsalted butter 1/2 stick, cut into small pieces
- 1 cup heavy cream
- 3 tbs granulated sugar
- 1/4 tsp fine salt
- 2 tbs espresso powder
For the Topping:
- 1 16-ounce package powdered sugar
- 1/6 cup milk
- 1/6 cup bourbon
- 1/2 cup butter softened
Place parchment paper into the shell, cut the edges to fit better.
- Place beans or weights in the shell and place in the oven preheated to 425F. Bake for 10 minutes. remove from oven, the out beans, and paper. pierce bottom with a fork several times to allow steam to escape and bake for about 15 minutes more at 375F.
- Add the chopped chocolate, espresso powder, and butter to a bowl. Bring the milk sugar and salt to a simmer.
- Immediately pour the milk mixture onto the chocolate. Leave for 2 minutes.
- Stir until well combined.
- The filling should be glossy with no lumps.
- Pour the warm mixture into the shells and smooth if needed.
- Chill in refrigerator for at least one hour.
Click here for a step-by-step on how to make the pate surcee. Roll the chilled dough out in-between two layers of plastic. Push into the tart shell.
Toppings are optional. You might prefer a dollop of whipped cream but I had some bourbon frosting on hand and thought it would be a nice touch. Click here for the bourbon frosting recipe.
And if you really want to go crazy then add a touch of edible gold leaf.