Big Chocolate Tart
Published Dec. 12, 2023
- Total Time
- 1 hour 35 minutes, plus cooling
- Prep Time
- 5 minutes
- Cook Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 1¼cups/163 grams all-purpose flour
- ½cup/100 grams sugar
- ¼cup/28 grams unsweetened cocoa powder
- ½teaspoon coarse kosher or sea salt
- 10tablespoons/140 grams cold unsalted butter, cut into small cubes
- 1large egg yolk
- 1½cups/357 grams heavy cream
- ¾teaspoon coarse kosher or sea salt
- 12ounces/336 grams semisweet chocolate, chopped
- 3large eggs, at room temperature
- ½cup/166 grams sweetened condensed milk
- 1teaspoon pure vanilla extract
- Flaky sea salt, thinly sliced candied orange peel, thinly sliced candied ginger, chopped pistachios or freeze-dried raspberries, or a combination, for garnish (optional)
For the Crust
For the Filling
Preparation
- Step 1
Prepare the crust: Heat oven to 350 degrees. Grease a 9-by-13-inch metal cake pan, line the bottom and sides with foil or parchment paper, and grease again.
- Step 2
In a food processor, pulse the flour, sugar, cocoa and salt until evenly combined. Add the butter and pulse until the mixture resembles sand. Add the egg yolk and pulse until the crumbs look like very coarse sand, scraping the bowl as needed. (Or, use your fingertips or a pastry cutter to work the butter into the dry ingredients, then stir in the egg yolk with a fork.) Dump the crumbly dough into the pan, spread in an even layer and press firmly across the bottom.
- Step 3
Bake until visibly dry, about 20 minutes. When you press the top gently, it shouldn’t indent. Cool completely in the pan on a rack.
- Step 4
Prepare the filling: Reduce oven temperature to 325 degrees.
- Step 5
Heat the cream and salt in a large saucepan over medium, stirring occasionally, just until the cream bubbles at the edges. Turn off the heat and add the chocolate. Stir gently until smooth.
- Step 6
Add the eggs and stir until evenly blended, then stir in the condensed milk and vanilla until smooth. Pour into the cooled crust.
- Step 7
Bake until just set, 20 to 25 minutes. The very center should have the barest wiggle when you shake the pan.
- Step 8
Cool completely in the pan. When ready to serve, use the sides of the foil or parchment to slide the whole slab onto a large cutting board. Cut into squares or bars, wiping the knife between cuts for clean edges. Top with flaky salt, candied orange, candied ginger, pistachios or raspberries, or a combination.
- The tart tastes best right after cooling, but it can be refrigerated for up to 5 days, cut or uncut, in an airtight container. Before serving, microwave for 5 or 10 seconds to restore shine to the top and softness to the center.
Private Notes
Comments
This is in answer to Su. I'm a chocolatier and I'm certain this would work with 60-70% chocolate. That's what I plan to use. I would not go above that--85% chocolate would introduce too many solids and your mixture would not work. It could potentially become too stiff.
If anyone accidentally adds the whole can of condensed milk like I did, just add another egg. Came out beautifully!
How would a glass 9x13 dish change the process? Is it still feasible, do any specific adjustments need to be made?
Extraordinarly good dessert.
“Where did you buy these?” was said too often not to write a comment here. So special looking for a party, and so rich and delicious. Will definitely make again.
MAKE THIS SOON! It is so impressive and so easy! The most difficult part is deciding what toppings to use. I made it in a 9x15 pan. Instead of a sheet and as a result had to cut some of the pieces smaller and it was still a bit rich. Do it Genevieve’s way….but do it! You won’t sorry and your guests will commission a monument in your honor.