Sorry for the blur, y'all. This tart is from the archives... when I lived in my old apt!
Hello! I hope you’ve had a good last couple of weeks after Thanksgiving! Hopefully you’ve recovered from the massive amounts of turkey and/or candied yam leftovers, and have had the chance to get started on all the new holiday flavors that surround Christmas! I’ve been loving all the cookie ideas, hot beverage recipes, and other festive treats I’ve been seeing on my regular food blog list. They’ve definitely got me in the mood for Christmas cheer. :)
Well, this chocolate tart is no different. I don’t know about you, but in my family, the Christmas season is always accompanied by a (maybe a few) box(es) of chocolates on the coffee table. I’ve always been the family member known to eat about 5 a day, until my sister opens the box and notices there are none left for her. :[ Sorry sis. I’m definitely an extreme chocolate lover (if you couldn’t already tell from the high ratio of chocolate recipes on this blog), so I thought this Triple Chocolate Tart would be a perfect holiday recipe.
Yes–triple, my friends, I mean business. This tart is overloaded (in the best way possible) with chocolate crust, chocolate truffle filling, and a chocolate ganache topping. But even if you’re not the biggest chocolate fiend out there, this delectable dessert won’t taste too rich or strong. The tart is at a maximum 1-inch tall, so there isn’t much filling in each slice as there would be in, say, a deep-dish pie pan. It delivers just the right amount of richness for the average tart-consumer, but will leave the chocolate-devotee craving more. :)
Moreover, this tart is truly striking, with the matching deep brown colors of the chocolate crust and filling together, all in the dainty tart pan. Garnish the center with a sprig of mint, pipe whipped cream swirls along the edge, or dust the top with powdered sugar, and you’ve got a real showstopper. All the more reason to bake this treat up for a holiday party! Your guests or your host/hostess will really be impressed. But don’t tell them this took merely all but 1 hour of hands-on kitchen time. ;) That will be our little secret.
Here’s the simple and easy recipe! It takes no fancy techniques or special skills. The hardest part for me was the 1-hour resting time for the chocolate dough (that’s because I’m impatient, and a bad planner).
Triple Chocolate Tart
Makes about 8 servings
1 1/2 c. All purpose flour
1/4 c. Powdered sugar
1/4 c. Cocoa powder
1/2 c. Unsalted butter, at Room Temperature
3 Egg yolks
1/4 tsp. Salt
- Cream the butter and sugar until well beaten.*
- Add the yolks and salt, and beat until incorporated.
- Dump in the flour and cocoa, and mix just until incorporated.
- Turn out the dough onto a lightly floured surface and form a flattened disk. Wrap the disk in plastic wrap and refrigerate for about 1 hour.
- Preheat your oven to 350. Roll out your dough on a floured surface, and press it into your 9-inch tart pan. Bake in the center rack for about 10-15 minutes. After you take the tart out, keep the oven on 350.
*Notes: Since the crust is chocolate and we want a homogeneous distribution of this flavor, the typical “cutting-in” method of preparing tart/pie dough won’t work. We want to use this creaming method instead.
1 1/3 c. Semisweet chocolate chips
1 1/2 Sticks of butter (3/4 c.)
3 tbsp. Sugar
1/4 c. Strongly brewed coffee
- While the tart is baking, you can prepare the filling. In a saucepan over medium heat, melt the butter, sugar, and coffee together.
- Put your chocolate in a heat-proof bowl. Pour the hot liquid over the chocolate and let it stand for about 3 minutes to melt the chocolate.
- Whisk in the eggs one at a time until smooth.
- Pour this mixture into the tart shell, and bake about 20-30 minutes, or until the center has set.
- Cool on the counter.
2/3 c. Semisweet chocolate chips
1/3 c. Whipping cream
2 tbsp. Unsalted butter
- Scald the whipping cream on the stove (heat to just under boiling).
- With the chocolate in a heat-proof bowl, pour the cream over the chocolate. Let stand for about 2 minutes.
- Whisk in the butter. When the ganache is smooth, pour over the cooled tart, and smooth out with an offset spatula. Refrigerate until ganache has firmed up or until ready to serve. Then eat and enjoy!
Adapted from Tartlette
One more thing before I go! Last night, I finished up a little of my Christmas shopping at the malls, and had the opportunity to go and support one of my fellow San Diego food bloggers, Brandon Matzek! He was doing a live demo on 4 scrumptious recipes, and the BF and I got to go and see just how simple it is to prepare these delicious dishes, and even got to taste all of the food he made! They were downright delectable, and we both had seconds of everything. Seriously, friends, this guy has got talent! Not to mention, meeting him was such a pleasure! Really a down-to-earth, funny, super-nice guy. We chatted briefly about food blogs we like, and the challenges of posting regularly. He encouraged me to set goals, so this blog won’t fall to the wayside. So you can thank Brandon for this blogpost!
Brandon runs the ever-so-tasty Kitchen Konfidence, and has just released a new book, The Home Distiller’s Handbook, in which he took all the photos! If you’re a fan of interesting and novel flavors like Jalapeno Pepper vodka, or Chinese 5-spice and Pumpkin ice cream, definitely check out his blog (he’s got lots of equally delicious and easy recipes like this), enter the contest (just comment!) to win The Home Distiller’s Handbook, or pop over to Amazon/Barnes and Noble to pick up a copy for yourself!