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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
Rich Chocolate Tart

Source: Celebrating 2000, Special Issue 2000


  • 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


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

  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.

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