No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Rich Chocolate Tart

Our tart is decorated with petroglyphs, or cave paintings. Create your own by cutting figures out of cardboard for stencils.

  • yield: Makes one 4-by-14-inchart

Ingredients

  • 1 recipe Chocolate Dough Chocolate Dough
  • 1 cup dried beans, for blind baking
  • 3/4 cup heavy cream
  • 1/4 cup milk
  • 2 tablespoons sugar
  • 7 ounces semisweet chocolate, coarsely chopped
  • 2 large eggs, lightly whisked
  • 1 teaspoon hazelnut extract
  • 1 teaspoon pure vanilla extract
  • 3/4 cup confectioners' sugar

Directions

  1. Step 1

    Heat oven to 400 degrees. Following recipe for either pate sucree or pate brisee on page 104 and the how-to for a basic tart shell on page 106, prepare and bake shell.

  2. Step 2

    Prick bottom of crust in several places with fork. Blind-bake crust: Line crust with foil that hangs over edges; fill with dried beans. Bake 20 minutes; let stand 5 minutes. Lift foil and beans from crust.

  3. Step 3

    In a medium pan over medium-high heat, cook cream, milk, and sugar until cream and milk are scalded, stirring to dissolve sugar. Place chocolate in medium metal bowl. Pour scalded mixture over chocolate; whisk gently. Add eggs; whisk gently. Add extracts; whisk gently.

  4. Step 4

    Pour chocolate filling into crust. Bake until filling has set, 30 to 35 minutes. Let cool in pan on wire rack.

  5. Step 5

    Using small sifter, sift 2 tablespoons cocoa over tarts. Combine remaining 2 tablespoons cocoa with confectioners' sugar. Set stencils over tart. Sift sugar mixture over tart and remove stencils.

Source
Celebrating 2000, Special Issue 2000