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Chocolate Tart W/Chocolate Shortbread Crust

Prep Time15 minutes
Cook Time36 minutes
Total Time47 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate
Servings: 8
Author: Steve Pohlman

Equipment

  • 8 4” tart pans

Ingredients

Crust Ingredients

  • 1 3/4 cups flour
  • 10 Tbs butter
  • 1/2 cup confectioners sugar
  • 1/3 cup Dutch Process cocoa powder
  • 1/4 Tsp salt
  • 1/2 Tsp vanilla extract

Filling Ingredients

  • 1 cup heavy cream
  • 1 1/3 cups semisweet chocolate chopped in small blender
  • 1 large egg
  • 1/4 cup whole milk
  • 1 Tbsp unsalted butter

Instructions

Crust

  • Preheat oven to 325.
  • Stir and whisk flour, confectioners sugar, cocoa powder and salt in small bowl
  • Melt butter in microwave then pour into dry ingredients. Mix thoroughly.
  • Press dough evenly with fingers into 4” tart pans …. First around outside then bottom.
  • Trim off overhang at top. Reuse trim pieces.
  • Pierce bottom with fork several places.
  • Place pans on baking sheet and set timer for 18 minutes.
  • Check at 16 minutes. Probably needs a few more minutes. Check every minute. Best to underbake as it goes back in oven to bake filling.
  • Let cool before filling.

Filling

  • Reduce oven temperature to 300
  • Heat cream in saucepan until just bubbling around outside
  • Pour over chocolate in medium bowl
  • DO NOT STIR. LET SIT FOR 2 MINUTES THEN STIR
  • Whisk in butter first. Then egg then milk. Stir until fully combined.
  • Pour into cooled crust.
  • Place on cookie sheet and back in oven.
  • Bake for 16 minutes and check. Want edges set and center to jiggle.
  • Remove to wire rack.
  • Top with stabilized whipped cream.