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
- ¼ cup sugar
- 1 stick unsalted butter, slightly softened
- 1 egg yolk
- ½ tsp. vanilla
- 1⅓ cups all-purpose flour
- ½ cup semisweet chocolate chips
- 4 Tbsp. butter
- ½ cup sugar
- 1 Tbsp. cocoa powder
- 1 egg
- 1 egg yolk
- 3 oz. evaporated milk
- 1 tsp. vanilla
- For the tart dough: cream together the sugar and butter until just combined. Add in the egg yolk and 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 ⅛" thick, 12" circle, 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" 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.
- For the filling: In a double boiler, combine the chocolate chips and butter. Cook, stirring occasionally, until melted and smooth. Remove from the heat and cool slightly.
- In a large bowl, whisk together the sugar, cocoa powder, egg, egg yolk, evaporated milk, and 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.