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Chocolate TartI hinted about pie on Tuesday while cooking up chocolate for dinner and once the seed was planted, that’s all I could think about it. So it was with some determination that I ripped the cabin cupboards apart to find some kind of a pie plate. I came up with one mangled foil pie plate! Success. As much as you can call a ratty tatty broken foil pie plate success.

A Chocolate Tart was born. It helps that I actually had the ingredients on hand to make it. Running to the store isn’t exactly an option. So with chocolate and a foil pie plate in hand I now present…

Chocolate Pie. Dat dada dah!

Chocolate Tart 1

Tarte au Chocolat (Is it just me or does it sound so much sexier in French?)

Dense creamy chocolatey silky smooth pie. The kind where you take a bite and slowly wait for the chocolate to melt on your tongue. Patiently waiting for the heat of your mouth to melt it just so. It then slowly trickles down your throat teasing the senses. The over hanging buttery crust left after working your way up from the point is crisp and flaky and also your final reward. If you have not yet added a simple chocolate tart to your arsenal of ‘knock ‘em dead’ guest worthy recipes, then maybe here’s your chance. But please don’t wait for company, because then you’d have to share.

The other reason I like to make chocolate tart, is that a little goes a long way. Only 6 ounces of chocolate is required to make a pie that easily serves 8 (or 10). It is extremely rich so small pieces are quite enough to satisfy even the biggest gourmand. The chocolate dessert I typically make when I have one of my cravings (I’ll use the polite word here) takes 12 ounces of dark chocolate! It’s also a lot more work and a ton more dishes (as my sister can attest too). So yes, chocolate tart is easier. Much. Easier. Even with a pate brisee involved.

Now you might be thinking cherries?  Aren’t you a little late…

I think they might be in the rest of the world, but where I live the cherries are now coming off the trees. But they aren’t the kind of sweet dark cherries that the Okanagan is famous for. No, these are small and tart with only a hint of sweetness. They are dark like those that are typical in Kelowna. You could be fooled into thinking they are a mini version of their big plump sweet sister. But they are a beast of their own. Perfect in their own right. Juice so dark and thick it could be used in a Hollywood murder scene. But it’s the taste that really sets them apart. They’re never too sweet even at the ripest stage, leaving always enough tart to really get the saliva going and add a slight flush to the cheeks. Of course if you have some frozen cherries you saved from the summers bounty, any cherry will work in this recipe (extra sour cherries might need a little extra honey). If you’re like me, living fairly North of the Canadian border, you’ll have a nice treat to cook up with some of your local cherries. You don’t need to make tart to enjoy the cherry recipe all on it’s own. Use the stewed cherries on ice cream or yogurt! Residual syrup would make a lovely addition to a Mojito or sparkling water (tried this…DEE-LISH).

Note to self: Double cherry recipe.

Note to self: Double cherry recipe.

I’ve used The Joy of Baking recipe for the Pate Brisee substituting the all purpose flour for whole wheat pastry flour and the white sugar for sucanat. Her recipe makes 2 pie crusts. I cut the recipe in half or you can make the full recipe and freeze one of the discs for later. Need a Gluten Free Tart crust? You can try this one from My Darling Lemon Thyme. The lemon tarts look pretty amazing too!

Chocolate Tart and StewedCherries

Chocolate Tart with Balsamic Stewed Cherries

  • 1 recipe of pate brisee (enough for a 9 inch pie)
  • 6 oz of chocolate (170 grams)
  • 2/3 cups of 10% cream
  • 1/4 cup sugar (coconut/palm, sucanat, rapadura or sweetener of choice)
  • 4 egg yolks
  • Balsamic Stewed Cherries (recipe to follow)

Line a 9 inch pie plate with the pastry dough. Prick the dough all over with a fork. Line the dough with foil or parchment paper. Fill with pie weights, beans or rice. Make sure the weight is evenly distributed. Bake at 400 F until crust is dry and light brown, about 20-25 minutes. Remove from the oven and allow to cool. Lower the oven temperature to 275F.

Melt the chocolate in a bowl placed in a double boiler set over barely simmering water. Stir until chocolate is melted. In a small sauce pan heat cream and sugar until the sugar dissolves completely. Add the cream to the chocolate and whisk to combine. Allow to cool slightly if chocolate is quite hot. Add the egg yolks and whisk to combine. Pour the chocolate mixture into the partially baked pie shell. Bake the pie at 275 F for 20-25 minutes, until center is just set. Allow to cool before serving.

Balsamic Stewed Cherries

  • 1 cup pitted cherries
  • 2 Tbsp honey
  • 2 tsp balsamic vinegar
  • 3 Tbsp water

Place all the ingredients into a small pan. Simmer for 10 minutes. Remove from pan and allow to cool before serving.

chocolate tart collage



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