I love chocolate...as you all probably know by now. As much as I try to make other goodies at home, my first choice is always something with chocolate. I came across this delicious recipe for a simple and decadent chocolate tart and it has instantly become one of my favorites, a classic if you will, for me to make at home and serve at a dinner party or gathering at my place. With a hint of caramel and a boost from coffee to enhance the dark chocolatey flavor, this tart balances just the right amount of decadence and deliciousness. Try a recipe like this for Mother's Day or any time of the year and its guaranteed to become a classic at your house too! ;)
Jonathan's Favorite Chocolate Tart Recipe
1 1/4 cup (250 g) sugar
6 tablespoons (90 ml) warm coffee (preferably a dark roast like espresso)
4 ounces (115 g) unsalted high-quality butter, cubed, at room temperature
A hefty pinch of sea salt
6.5 ounces (185 g) bittersweet or semisweet chocolate, chopped
2 large eggs
1/4 cup (35 g) flour
1 tablespoon dark rum or 1 teaspoon really good vanilla extract
One 9- or 10-inch (23 cm – 25 cm) prebaked tart shell
1. Preheat oven to 350ºF (180ºC.)
2. Spread the sugar in an even layer in the bottom of a large, heavy-duty saucepan or Dutch oven. Cook the sugar over moderate heat until the edges liquefy and being to caramelize. Use a heatproof utensil to gently drag the liquefied sugar toward the center of the pan, encouraging the sugar to melt evenly.
3. Once the sugar is melted, it was caramelize rather quickly. When it starts to sightly smoke, but before it burns, turn off the heat and stir in the coffee. (The mixture will bubble and seize a bit. Be sure to avert your face and you may wish to wear oven mitts.)
4. If the caramel has seized up in places, stir it gently over low heat until smooth. Then add the butter and salt, and stir until melted, then stir in both chocolates until smooth*.
5. Mix in the eggs, then the flour. Stir in the rum or vanilla extract. (For a more boozy tart, sub in a bit more rum and less coffee, the amount of tablespoons here is a bit interchangeable)
6. Pour the mixture into the pre-baked tart shell, then bake for 15 to 20 minutes, just until the filling starts to rise and crack at the edges but the center is still jiggly. Do not overbake at all.
Remove from oven and let cool completely before slicing.
Storage: Tart will keep for up to three days at room temperature, well-wrapped.
Troubleshooting: If any bits of caramel remain after adding the butter, simply stir the mixture over very low heat until they’re all completely dissolved. If any stubborn little bits remain, you can strain the buttery caramel through a mesh sieve, before adding the chocolate.
*If the mixture is too hot to add the eggs right after the chocolate, you may let the mixture cool down a bit before adding the eggs.