Canadian 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 Canadian butter cut into cubes
- 1/3 cup (80 mL) Canadian 35 % cream
- 1 2/3 cups (330 mL) Canadian 35 % cream
- 1 tsp (5 mL) ground cinnamon
- 2 eggs
- 8 oz (250 g) bittersweet chocolate chopped
- 2 tsp (10 mL) vanilla extract
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
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 %|