Chocolate Silk Tart

This smooth chocolate tart makes a perfect end to a dinner party. Give it extra chocolate punch by making it in a chocolate cookie crust.

Serves: 8Hands-on: 15 minutesTotal: 1 hour 30 minutesDifficulty: Easy


Serves: 8

Ingredients

  • 3⁄4 cup sugar, divided
  • 12 Tbsp. softened unsalted butter, divided
  • 2 egg yolks, divided
  • 1 1⁄2 tsp. vanilla extract, divided
  • 1 1⁄3 cups all-purpose flour
  • 1⁄2 cup semisweet chocolate chips
  • 1 Tbsp. cocoa powder
  • 1 large egg
  • 3 oz. evaporated milk

Directions

  • Cream together 1⁄4 cup sugar and 8 tablespoons butter until just combined. Add in 1 egg yolk and 1⁄2 teaspoon vanilla and mix well. Add in the flour and mix until the dough is smooth. Wrap in plastic and chill for 1 hour or up to 3 days.
  • Heat the oven to 350°F.
  • Remove dough from the refrigerator for 10 minutes to warm up. Roll out on a lightly floured surface to a circle 12 inches in diameter and 1⁄8 inch thick, turning the dough often. Dust the surface with additional flour if needed. Roll the dough around the rolling pin and unroll it into a 10-inch tart pan, pressing the dough into the pan. Press your fingers against the rim of the pan to trim the dough.
  • Line the tart with a double layer of aluminum foil and add pie weights or dry beans. Roll aluminum foil around edges of tart dough to keep from burning. Bake for 12 minutes, then remove the paper and weights and bake for an additional 10 to 15 minutes, or until the crust is golden brown all over. Remove from the oven and set aside to cool. Leave the oven on.
  • In a double boiler, combine the chocolate chips and remaining 4 tablespoons butter. Cook, stirring occasionally, until melted and smooth. Remove from the heat and cool slightly.
  • In a large bowl, whisk together remaining 1⁄2 cup sugar, cocoa powder, egg, remaining egg yolk, evaporated milk, and remaining 1 teaspoon vanilla until smooth. Pour in the chocolate mixture and mix well.
  • Pour the filling into the prepared crust and place the pan on a baking sheet. Bake for 30 to 40 minutes, or until the filling is just set, but still a little wobbly in the center. Cool to room temperature before serving.