Chocolate Tart

Lynnda Cloutier


This tart is rich in chocolate flavor, but not overly sweet. unknown source

pinch tips: How to Make a Pie Shell & Lattice Top





12 graham crackers
1/4 cup sugar
5 tbsp. unsalted butter


1 1/4 cups heavy whipping cream
10 oz. 60% bittersweet chocolate
2 large eggs
1 tsp. vanilla extract
1/4 tsp. salt


2 oz. bittersweet chocolate
1 tbsp. whipping cream
1 tbsp. corn syrup
2 tbsp. warm water
1 pkg. fresh berries
9 inch circular tart pan, 1 inch deep, fluted, preferred

Directions Step-By-Step

For crust, preheat oven to 350. Crush graham crackers. Mix graham cracker crumbs with sugar and butter. Put in tart pan, pressing evenly onto bottom and sides. Bake til golden brown, about 8 to 10 minutes. Remove from oven and cool.
For filling, put 1 1/4 cups cream in small pan and bring to a boil. Chop 10 oz of the chocolate, put in a bow, pour cream over and it rest for 56 minutes. Gently stir chocolate til smooth
Whisk together eggs, vanilla and salt in a bowl. Mix with chocolate mixture.
Pour filling into cooled crust. Bake for 25 minutes. Remove from oven and cool for 1 hour
For topping, Put remaining 2 Tbsp. of cream in small pan and bring to a boil. Chop remaining 2 oz. of chocolate and stir into cream til smooth. Stir in corn syrup and 2 Tbsp. of warm water.
Pour topping onto tart, rotating and tilting so topping coats evenly.; Let stand for 1 hour.
Plate for presentation with berries. Serves 8 to 10

About this Recipe

Course/Dish: Pies