Published Jul 19th
Prep - Cook - Additional - Ready In -
Servings 12 servings Calories 354.6

Don’t let fears of pastry failure keep you from making a homemade holiday sweet. This rich chocolate tart is a ridiculously easy and scrumptious dessert made with a puff pastry crust.

Recipe Ingredients

  • 1 sheet frozen puff pastry, thawed but still cold (follow package directions)
  • 8 ounces semisweet chocolate, cut in small dice
  • 1 cup heavy cream
  • 2 large egg yolks (if using raw eggs is a concern for you, substitute the yolks of 2 pasteurized eggs)
  • 1 cup heavy cream, whipped to soft peaks
  • 1 cup raspberries

Cooking Directions

  1. 1 Adjust oven rack to lower-middle position and heat oven to 425 degrees. Unfold pastry on a lightly floured work surface and roll it into a 12-inch square. Fit into a 9-by-1-inch round tart pan, making sure the pastry is not stretched. Trim excess pastry from pan by pressing around the perimeter with the tip of your thumb. Prick pastry all over with a fork.
  2. 2 Spray the bottom side of a 9-inch Pyrex-type pie plate with vegetable cooking spray, then place it in the tart pan to keep the pastry from puffing excessively. Bake until crisp and golden brown, 20 to 22 minutes. Remove pie plate and let tart shell cool to room temperature.
  3. 3 Meanwhile, microwave cream and chocolate in a 1-quart Pyrex-type measuring cup on high power until cream is hot enough to melt chocolate, about 3 minutes. (Or heat cream and chocolate together in a double boiler.) Whisk until smooth. In a small bowl, whisk egg yolks. Slowly whisk a cup or so of the chocolate mixture into the yolks (this keeps them from curdling). Whisk this chocolate-egg mixture back into the remaining chocolate and stir until completely blended.
  4. 4 Pour chocolate filling into tart shell. Cool until filling has set. (Can be covered loosely and refrigerated overnight. Bring to room temperature before serving.) Serve with whipped cream and optional raspberries.

Nutrition Facts

  • Calories 354.6
  • Carbohydrate 22.1 g
  • Cholesterol 88.5 mg
  • Fat 29.1 g
  • Fiber 2.3 g
  • Protein 4.1 g
  • Saturated Fat 14.7 g
  • Sodium 66.4 mg
  • Sugar 10 g

Chef's Notes

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews

  1. This was a favorite at the party I made them for. I made the tarts into tartlettes topped with fresh whipped cream and garnished with a fresh raspberry. The filling was wonderfully rich and smooth. I will definitely be making again!
  2. I made this because I had some extra puff pastry and a lot of extra cream - I made it as written and it is delicious and so simple to make. The texture of the chocolate filling is so silky and delicious. I really recommend using the puff pastry as the recipe indicates - it - Read more ...
  3. I need to try this again. It didn't set and just kind of oozed onto the plate. While reading the other reviews I have decided I must have done something wrong.
  4. Well it seems that no one who has reviewed this recipe so far has actually made it as stated. I did. I chose this recipe because I had a sheet of puff pastry to use up. The only change I made was the size of the tart pan - mine was 11". To weight the - Read more ...
  5. I did a slant on this recipe. I used my own pie crust divided it into 24 tart tin sections. Pre-baked the tarts.(using the "baking bind" method)Putting them aside to cool. For the filling: I used 2 cups of table cream 18% 3/4 cup sugar 2 eggs 1/3 cup corn starch. Once that cooked over - Read more ...
  6. This sounds like a wonderful chocolate dream.
  7. So easy! I read the other reviews and made this tart in individual-sized graham cracker crusts ( 1.05 for 6) which cut out all the baking. I also used about a half-teaspoon of orange zest garnished with a few strands of orange zest curls and got rave reviews for this Christmas dinner dessert! I highly - Read more ...
  8. I used a ready made pie crust for this rather than doing the puff pastry thing. It turned out really well. Very rich and decedant! After about 6 hours in the fridge it had set enough to eat but it was much much better the next day. It's by far the easiest chocolate tart I - Read more ...
  9. This recipe is absolutely delicious... However a few changes would make it perfectly to-die-for: 1) bake a graham cracker or even better a shortbread crust instead of the puff pastry 2) Try to add some orange flavouring or grated orange zest to the chocolate mixture 3) Bake it in a 8" tart pan for a - Read more ...
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