A few weeks ago, my parents came into Brooklyn to celebrate their birthdays (they are two days apart) over brunch, and I wanted to make a special treat to have for dessert.
I was perusing through some of my cookbooks and once I saw the Chocolate Tart recipe from from the Frankies cookbook, I knew I had to make it. Frankies is our favorite restaurant in our neighborhood. If you haven’t been, GO and if you have and don’t have this cookbook, GET IT!
To make this you will need a fluted tart pan. The one I have has a removable bottom which is perfect for getting the crust out easily. Overall, very easy to make. I had never made a tart crust before and it was quite simple. Now it does have to set overnight, so be sure to make the crust a day ahead of time.
The chocolate filling is SUPER easy to make. It’s so rich and creamy you want to just eat it right out of the bowl, but have some restraint and let it set in the fridge. A few hours later you have a rich, delicious and very impressive dessert. Top with some whipped cream and chocolate shavings – and you’re set!
- Tart Crust (makes enough for 2 10-inch tarts)
- 2 sticks unsalted butter at room temperature
- ½ cup sugar
- 3 large egg yolks
- 1 large egg
- Small pinch salt
- 3½ cups all-purpose flour, plus more for rolling out the dough
- Chocolate Mixture
- 12 ounces semisweet chocolate chips
- 1½ cups heavy cream
- ½ cup sugar
- 6 tablespoons cold unsalted butter, coarsely chopped
- Whipped cream
- Semisweet chocolate bar for garnish
- Start with the crust. Combine butter and sugar from the tart crust ingredients in the bowl of a stand mixer with a paddle attachment
- Turn on low speed and cream together
- Add egg yolks one at a time mixing until just incorporated, followed by the whole egg and salt
- Once blended, add in the flour a cup at a time
- Mix only until the dough has come together into a tacky, moist mass (it will be messy, but do not overmix)
- Split dough into two, shaping each into a disk
- Wrap in plastic and chill in the refrigerator overnight (if you're only making one, place the other in the freezer)
- Preheat oven to 325 degrees
- Very lightly flour your work surface with a dish of flour close by if the dough gets sticky
- Roll out the dough to a rough 12-inch round that is a less less than ⅛ inch thick
- Place the dough in a fluted tart pan and press gently to get the dough in all of the flutes
- Trim the edges so everything is even and straight
- Bake for 25 minutes or until it's lightly colored
- Once complete, set aside to cool
- Onto the chocolate!
- Place chocolate chips in a large mixing bowl
- Combine cream and sugar in a medium saucepan and bring to a boil over medium heat, stirring consistently
- Pull saucepan from the heat and pour contents over the chocolate
- Let stand for a few minutes, then whisk well until chocolate and cream are completely blended
- Add butter, whisking again until blended
- Pour chocolate mixture into the tart shell (pour until there is a tiny bit of crust showing - you may have extra depending on the height of your crust)
- Place in fridge and let sit until chocolate is firm - two hours or so
- Serve the tart cold and top with whipped cream and shavings of chocolate