Cream can't be beat in this silky, dark chocolate tart and the hint of cinnamon adds festive flair. For extra splash, garnish each slice with sweetened softly whipped cream and a sprinkle of cinnamon.
- Prep: 20 min - 25 min
- Cooking: 25 min
- Refrigeration: 2 h
- 1 1/2 cups (375 mL) all-purpose flour
- 1/3 cup (80 mL) cocoa powder
- 3 tbsp (45 mL) sugar
- 1/3 cup (80 mL) cold butter cut into cubes
- 1/3 cup (80 mL) 35 % cream
- 1 2/3 cups (330 mL) 35 % cream
- 1 tsp (5 mL) ground cinnamon
- 2 eggs
- 8 oz (250 g) bittersweet chocolate chopped
- 2 tsp (10 mL) vanilla extract
In food processor, combine flour, sugar, cocoa and butter; pulse until fine crumbs. Drizzle in cream; process until dough clumps together.
Squeeze dough, by handfuls, into a ball and press into 10-inch (25 cm) tart pan with removable bottom. Prick all over with a fork; refrigerate for 15 min or until chilled.
Preheat oven to 350 °F (180 °C). Bake tart shell for about 25 min or until firm. Let cool in pan on a rack for 10 min.
In a saucepan, heat cream and cinnamon over medium heat just until steaming; remove from heat. In a heatproof bowl, whisk eggs to blend. Gradually whisk in about half of the hot cream in a thin stream; whisk egg mixture back into pan. Cook over medium heat, whisking constantly, until slightly thickened, about 2 min (do not boil).
Remove from heat; stir in chocolate and vanilla extract until smooth. Pour into tart shell. Chill until set, about 2 hrs. (Can be covered loosely and refrigerated for up to 1 day).
Use high-quality chocolate with 60 to 70 % cacao for the best flavour.
For the Adventurous: Add 1/4 tsp (1 mL) ancho chili powder or 1/8 tsp (1/2 mL) cayenne pepper with cinnamon.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||4 % / 48 mg|
|Vitamin A:||22 %|