Chocolate Tart
I love this tart recipe by Alison Roman - it’s tangy, decadent, and easy to make. Serve it with vanilla ice cream and a glass of Lolati 2024 Grenache.
Recipe from sweet enough by Alison Roman
Makes one 9-inch tart
INGREDIENTS
FOR THE CRUST:
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/3 cup powdered sugar
1/2 teaspoon kosher salt
1 stick unsalted butter, melted
FOR THE FILLING:
8 ounces bittersweet chocolate (68%-80% cacao)
4 ounces milk chocolate (or more bittersweet chocolate)
Pinch of kosher salt
2/3 cup heavy cream
1/3 cup honey
1 cup sour cream
Flaky sea salt
DIRECTIONS
MAKE THE CRUST: Preheat the oven to 350°F. In a medium bowl, combine the flour, cocoa powder, powdered sugar, and kosher salt. Drizzle in the melted butter and mix until well combined (it'll have a sort of Play-Doh-type texture).
Press this into the bottom and up the sides of a 9-inch tart pan with a removable bottom (or you can use a 9-inch pie plate or springform pan), using a measuring cup or your hands to flatten it and make sure it's all packed and even.
Bake until it's completely baked through and gone from dark brown and shiny to a lighter dark brown and matte, 15-20 minutes. (It can be difficult to tell when this is done because it's already brown. Test by pressing the center: it should be firm and opaque, not squishy or greasy-looking.) Remove from the oven and let cool completely.
MAKE THE FILLING: In a heatproof medium bowl, combine the dark and milk chocolates and kosher salt. Set aside.
In a small saucepan, heat the cream and honey over medium heat. Once it starts to simmer, remove it from the heat (do not let it boil) and pour it over the chocolate. Let it sit for a minute or two to melt the chocolate, then, using a spatula, mix until well blended and no pieces of chocolate remain (you can whisk, but be cautious of air bubbles).
Stir in the sour cream and mix until it looks thick, glossy, and emulsified. Immediately pour the filling into the cooled crust and smooth the top. Sprinkle with flaky salt and refrigerate. Let chill at least 1 hour before slicing.
Recipe from sweet enough by Alison Roman
