I was on the hunt for a French pastry or tart to go with my Chicken & Wine dish, and I stumbled upon a recipe
for a chocolate tart. The only problem is that I don’t have a tart pan. Not to worry! My survival skills kicked in and I actually came up with an ingenious improv.
What do you get when you cross a pie with a tart? You get a TIE!
And one can never go wrong when serving chocolate for dessert. This dessert is pure decadence!
Prep time: 10 mins + 2 hours cooling time
Baking Time 25 minutes
Decorating time: 10 mins
- 1 Pre-Made Pie Crust (Baked and cooled)
Filling
- 1 Cup Semi-Sweet Chocolate chips
- 1/2 Cup Unsweetened chocolate baking squares (4 squares chopped)
- 1 1/4 Cups Heavy Cream
- 1/2 Cup Sugar
- 1 teaspoon Cinnamon
- 2 large Eggs
- 1/4 teaspoon salt
Glaze
- 2 Tablespoons Heavy Cream
- 1/4 Cup Semi-Sweet Chocolate Chips
- 1 teaspoon light Corn Syrup
- 1 Tablespoon warm water
Garnish (optional)
Fresh Raspberries, Whipped Cream, a light dusting of cocoa powder
- Put chocolate chips and chopped baking squares in a glass mixing bowl and set aside.
- In a saucepan, bring heavy cream to a boil. Remove from heat.
- Pour cream over chocolate and let stand for 5 minutes.
- While the chocolate is resting, whisk together the eggs, vanilla, sugar, cinnamon, and salt in another bowl.
- Slowly stir egg mixture into chocolate.
- Pour filling into crust. Use a pie pan protector to cover the outer edge of your crust to protect it from burning. If you don’t have a pie crust protector, fashion a ring out of aluminum foil to protect the crust.
- Bake for 20-25 minutes. (The center will be a little wobbly when you first take it out of the oven. But it will set as it cools)
- Cool completely (I covered it with saran wrap and let it sit on my countertop on a cooling rack for about an hour)
Glaze
- Bring heavy cream to a boil and remove from heat.
- Stir in chocolate until smooth
- Stir in corn syrup and water
- Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand for 1 hour until glaze is set.
The pie/tart can be made a day ahead of time. But do not glaze until about an hour before you are ready to serve.
Garnish as desired and serve. Enjoy!
