Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes "Cave Painting" Chocolate Tart Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 15, 2022 Print Rate It Share Share Tweet Pin Email Yield: 1 4-by-14-inch tart Our double-chocolate tart is decorated with petroglyphs, or cave paintings. Create your own by cutting figures out of cardboard for stencils. Ingredients 1 recipe Chocolate Dough 1 cup dried beans, for blind baking ¾ cup heavy cream ¼ 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 ¼ cup cocoa ¾ cup confectioners' sugar Directions Heat oven to 375 degrees. On lightly floured plastic wrap, roll chocolate dough into a 6-by-16-inch rectangle 1/8-inch thick. Lift plastic wrap; flip dough over 4-by-14-inch tart tin. Press dough into pan, pressing into corners of tin and against fluted edge, and trimming flush with edge. Refrigerate at least 30 minutes. 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. 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. Pour chocolate filling into crust. Bake until filling has set, 30 to 35 minutes. Let cool in pan on wire rack. 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. Rate it Print