Dark Chocolate Tart

Name: Dark Chocolate Tart
Prep time: 40 min
Cook time: 30 min
Yield: 8-10
Cuisine: Mediterranean
Ingredients: 1 cup (120g) all-purpose flour, spooned & leveled; ¼ cup (50g) granulated sugar; ¼ cup (20g) dutch-process cocoa powder, spooned & leveled; ¼ tsp salt; 1 tsp vanilla extract; ½ cup (113g) unsalted butter, melted; 2 cups dark chocolate; 1 cup heavy whipping cream; ¼ cup Kosterina Dark Chocolate Balsamic Vinegar

By Katerina (Katina) Mountanos

By Katerina (Katina) Mountanos

Dark Chocolate Tart

Serves
8-10
Prep Time
40 min
Cook Time
30 min

About this recipe:

The epitome of decadence and luxury, this dark chocolate tart is sure to stand out at any party or gathering. Beautiful enough to be a centerpiece, bursting with a rich chocolate flavor, accompanied by a silky-smooth texture, and lifted by the brightness of our Kosterina Dark Chocolate Balsamic Vinegar, this will be a favorite among all.

Dark Chocolate Balsamic Vinegar

$20.95

Ingredients

For the Chocolate Crust:

1 cup (120g) all-purpose flour, spooned & leveled
¼ cup (50g) granulated sugar
¼ cup (20g) dutch-process cocoa powder, spooned & leveled
¼ tsp salt
1 tsp vanilla extract
½ cup (113g) unsalted butter, melted

For the Filling:

2 cups dark chocolate
1 cup heavy whipping cream
¼ cup Kosterina Dark Chocolate Balsamic Vinegar

Directions

For the Chocolate Crust:

Lightly grease a 9-inch (23-cm) tart pan.
In a medium bowl, whisk together the flour, sugar, cocoa powder, and salt.
Add the vanilla extract to the melted butter and then fold in the dry ingredients just until the last streak of flour is combined.
Firmly press the crust onto the bottom and sides of the tart pan. Freeze the crust for about 20 minutes and preheat the oven to 350ºF (177ºC).
When the oven is preheated, place a sheet of parchment paper on top of the crust and fill it with pie weights (or rice).
Bake the crust for 15 minutes, remove it from the oven to remove the parchment paper & pie weights, and place it back into the oven for another 7 minutes. Allow the crust to cool to room temperature.

For the Filling:

Place the chocolate in a heat resistant bowl.
Heat the cream in a small saucepan over low-medium heat until it's just simmering, not boiling.
Pour the hot cream over the chocolate, cover the bowl and let stand for 1-2 minutes.
Use a fork to slowly mix the chocolate until it's fully incorporated with the cream.
Add the Kosterina Dark Chocolate Balsamic Vinegar and mix until it's smooth.
Pour the chocolate over the cooled crust and refrigerate for 2 hours or until the chocolate is set.
Top with nuts and/or chocolate vinegar.