A Chocolate Tie Affair

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

Total time:  45 mins + 2 hours cooling time
Serves: 12
  • 1 Pre-Made Pie Crust (Baked and cooled)


  • 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


  • 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

Pre-Heat Oven to 350
  1. Put chocolate chips and chopped baking squares in a glass mixing bowl and set aside.
  2. In a saucepan, bring heavy cream to a boil. Remove from heat.
  3. Pour cream over chocolate and let stand for 5 minutes.
  4. While the chocolate is resting, whisk together the eggs, vanilla, sugar, cinnamon, and salt in another bowl.
  5. Slowly stir egg mixture into chocolate.
  6. 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.
  7. 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)
  8. Cool completely (I covered it with saran wrap and let it sit on my countertop on a cooling rack  for about an hour)


  1. Bring heavy cream to a boil and remove from heat.
  2. Stir in chocolate until smooth
  3. Stir in corn syrup and water
  4. 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!

Chocolate Tart (7)Chocolate Tart (1)

Chocolate Tart (2)Chocolate Tart (3)

Chocolate Tart (4)Chocolate Tart (5)


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