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


Recipe Summary

Makes one 4-by-14-inch tart


Ingredient Checklist


Instructions Checklist
  • 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.