Recipes  Dessert  

Dark Chocolate Tart

Dark Chocolate Tart

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

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. 

In this recipe

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