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Florentine Chocolate Tart
Date: March 31, 2016
  • 2 ½ cups finely crushed biscuit cookies
  • 1 TBS cane sugar
  • 4 TBS unsalted butter, melted
  • 16 oz. bittersweet chocolate, chopped
  • 2 cups heavy cream
  • 3 egg yolks
Preparation Steps:
  1. Preheat oven to 350°.
  2. Mix crushed biscuits and sugar together in a medium bowl.
  3. Add butter and gently mix until well combined.
  4. Transfer crumb mixture to a 10" false-bottom tart pan.
  5. Using your hands, spread mixture out in an even layer, then use your fingertips press crumb mixture into bottom and up side of pan to form an even crust.
  6. Transfer to a baking sheet and bake until crust is set and lightly golden approximately 15 minutes; set crust aside until completely cool.
  7. Place chocolate in a medium heat proof bowl/pan, set over a medium pot of gently simmering water over medium-low heat, stirring constantly until it melts.
  8. Remove bowl /pan of melted chocolate from heat and set aside.
  9. Heat cream in a medium saucepan over medium heat until bubbles appear around inside edge of pan and cream is just about to boil, then remove pan from heat.
  10. Meanwhile, put egg yolks into a medium mixing bowl and whisk until smooth.
  11. Gradually whisk about 1⁄4 cup of the hot cream into yolks.
  12. Then stir egg–cream mixture back into pot of hot cream.
  13. Gradually add egg–cream mixture to bowl of melted chocolate, stirring until well combined and smooth.
  14. Pour filling into prepared crust and set aside to cool, about 30 minutes, then refrigerate until chocolate is completely set, about 3 hours.
  15. Remove outer ring of tart pan.
  16. Garnish with fresh sliced strawberries.

Ingredients 1-3 and Steps 1-6 are for the crust 

Ingredients 4-6 and steps 7-16 are for the filling

Yields:  One 10” tart