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Recipe

Dark Chocolate Tart

A show-stopping end to a decadent meal, this tart is simple to make, yet makes a definite impression when you set it on the table. If you’re in a time crunch before guests arrive, a good quality store-bought pie shell can easily take the place of homemade dough. If you’re making this the same day as serving, leave the tart unrefrigerated on the counter for a few hours to allow the filling to thicken gradually. If you’re making it a day ahead, be sure to take it out of the fridge several hours before serving to let it come up to room temperature.

Dark Chocolate Tart

Makes one 10 inch tart

Ingredients:

1 pie shell (homemade or store bought dough)
18 ounces Taza Dominican 70% Dark Stone Ground Chocolate (or your favorite Taza chocolate), chopped
1 1/4 cup heavy cream

To Prepare:

1. Roll out the pie dough and place in a 10 inch tart pan with a removable bottom, then gently prick the dough with a fork and refrigerate for 1 hour. Adjust oven rack to middle position and preheat to 375 degrees. Bake the tart shell until lightly browned, about 15 minutes. Remove and let cool.

2. Combine chocolate and cream in a saucepan and heat over low heat until the chocolate is melted and incorporated into the cream. Pour into the pie shell. If serving the same day, let cool and thicken at room temperature. If making ahead, refrigerate, then bring back to room temp for a few hours before serving.

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