21 January 2016

Three-Ingredient Chocolate Tart

3-Ingredient Chocolate Tart / www.delightfulrepast.com

Ever since I saw the three-ingredient chocolate tart filling at Cooking on the Ranch three months ago, I've wanted to make it. Lea Ann got the recipe from Mark Kalix, the chef teaching a cooking class at her local Sur la Table. 

The recipe says it makes an 8-inch tart, but I don't have a tart tin that size. So I increased the amounts of the three ingredients to bring up the volume to fill my 9-inch tart tin. I resisted the urge to add other ingredients (not easy for me!). If Lea Ann says it's wonderful, I believe it!

I made my usual shortcrust tart pastry, but you could use a refrigerated pie crust if you want to give yourself a break. And if you have an 8-inch tart tin, just go with the 2 eggs, 6 ounces of chips and 1 cup of cream the chef used. (I did lower the baking temperature a bit; couldn't help myself!) 

And next time I might make my usual addition to anything chocolate: a little espresso powder, triple-strength brewed coffee or Kahlua. But it is by no means necessary. 

(If you prefer lemon, try my Classic Lemon Tart.)

Easy 3-Ingredient Chocolate Tart / www.delightfulrepast.com

Easy 3-Ingredient Chocolate Tart


(Makes one 9-inch/23cm tart, 8 servings) 

My Pastry - Pâte Sucrée (a sweet shortcrust pastry) 

1 1/4 dip-and-sweep cup (6.25 ounces/177 grams) unbleached all-purpose flour
1/4 packed cup (1 ounce/28 grams) unsifted powdered sugar
1/4 teaspoon salt
8 tablespoons (4 ounces/113 grams) cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
1 tablespoon water, milk or cream 

The Filling - adapted from Chef Mark Kalix, Sur la Table 

1 1/4 cups (10 fluid ounces/296 ml or grams) heavy whipping cream
1 1/4 cups (7.5 ounces/213 grams) semi-sweet chocolate chips
2 large eggs plus 1 large egg white left after making pastry

1 Add flour, powdered sugar and salt to work bowl of food processor; turn on for about 3 or 4 seconds to combine. Add chunks of butter; pulse to a crumb texture. Add egg yolk and liquid; pulse until the dough starts clumping together. This is to be a crisp, more cookie-like crust, rather than a flaky pastry; so there's not quite the concern about over-processing. Flatten slightly into a 4- to 6-inch round disc, wrap and refrigerate for 30 to 60 minutes. 

2 Lightly butter a 9-inch/23cm tart tin and set it on a baking sheet. On lightly floured 12-inch square of aluminum foil, roll out the pastry to a 12-inch circle. Transfer dough to tart tin, pressing dough (but not stretching it) to fit the tin. Save the foil; you're not done with it. With scissors or knife, trim the overhang to 1/2 inch all around. Fold it in and press it to the sides to form a thicker side crust. Trim the edges by rolling the rolling pin over the top. Press the pastry into the flutes so that it rises a bit above the edge (in case of shrinkage). Pop it in the freezer for 15 minutes while you preheat the oven to 375F/190C/Gas5. 

3 Cover chilled pastry with reserved piece of foil, clean side up, pressing it to fit well. Spread 2 cups of ceramic pie weights (that's two packages of Mrs. Anderson's ceramic pie weights) over the foil. Bake for 15 minutes. Remove foil and weights; continue baking for 10 minutes, until lightly browned to a pale golden. Let stand to cool a bit. 

4 While pastry is cooling, make the filling. In 2-quart saucepan over medium-low heat, heat the cream until small bubbles begin to form around the edge. Remove from heat; add chocolate chips and stir until thoroughly smooth. In small bowl, beat the eggs and egg white; stir beaten eggs into chocolate mixture until thoroughly blended. 

5 Turn oven temperature down to 325F/165C/Gas3. Pour filling into prebaked pastry shell. Bake (with tart tin on baking sheet) for 25 to 30 minutes, until just set. Do not overbake. Cool to room temperature, about 1 hour. Remove from tin. Serve at room temperature or chilled.

66 comments:

Richard Sheppard said...

I have some friends coming over for dinner next weekend and had wondered what I was going to make for dessert. But I think I just found it! Doesn't look to complicated either. Drunken Noodles with a fine Cabernet wine for the main course. Chocolate tart and port for dessert. Perfect!

Jean | DelightfulRepast.com said...

Sounds like a grand meal, Richard! And a little espresso powder or a couple tablespoons of very strong brewed coffee or Kahlua would not go amiss in the tart!

Amy at love made my home said...

Oh gosh this sounds incredible!!!!! Yummmmmmmmmmmm!!!!!!!!!! xx

Jean | DelightfulRepast.com said...

Amy, thanks! It has a wonderful texture. I hope you'll make it soon!

Thomas "Sully" Sullivan said...

Espresso – yes, yes! Or Kahlua. Or triple-megaton coffee. Or all of the above. Coffee makes the chocolate! Gotta do something about the color, though. Ingredient #4: whipped cream bumping against the ceiling. Ingredient #5: maraschino cherries – eight or nine. Nothing over the top.

Jean | DelightfulRepast.com said...

Soooo true, Sully! Garnishes needed. Buuuut I barely got this made this morning in time to post it today. Had no garnishes on hand, AND my best photo shoot area was still unavailable because my painter hasn't taken away all his equipment yet. So it's really a wonder I was able to stick to my posting schedule (though several hours behind my usual). I *could* have whipped some cream, got out a piping bag, etc, etc. But I'm exhausted!

Lorrie said...

Mmm. This sounds delicious, and easy! Definitely marking this one down for the future. Thanks!

Jean | DelightfulRepast.com said...

Thanks, Lorrie! I think you'll like the texture of it, too.

Debby Ray said...

Mmmm...this looks really good and seems very easy to make! Thanks for sharing the recipe :)

Angie Schneider said...

This looks incredibly rich and inviting with that chocolate filling!

Jacquelineand.... said...

Oh my, my, my... hmmm, maybe some orange essence. Guess what the kidling and I will be making during next week's cooking session. This looks amazing!

Jean | DelightfulRepast.com said...

Thanks, Debby! I think anyone who likes chocolate would like it!

Jean | DelightfulRepast.com said...

Angie, I really like the texture of it. And my shortcrust pastry works very well with gluten-free flours/starches.

Cranberry Morning said...

This sounds wonderful, Jean, and I'd make the crust too. I actually enjoy making a crust. I'd have a hard time resisting chopped hazelnuts as an addition to the tart, though.

Jean | DelightfulRepast.com said...

Oh, Jacqueline, I agree. Isn't chocolate and orange a magical combination! Have fun with the kidling!

Jean | DelightfulRepast.com said...

Judy, don't resist adding chopped hazelnuts! That would be wonderful!

Margaret-whiteangel said...

Looks delicious, a small piece for me though :)

Lea Ann (Cooking On The Ranch) said...

I'm so glad that you gave this a try, and thanks so much for that shout-out. I love this chocolate tart. And also glad that I now have a recipe if I want to increase for a larger sized tin. I make a chocolate and orange brownie and have been wanting to make this again and play with flavors. Happy Friday Jean. And hugs to you.

Jean | DelightfulRepast.com said...

For me as well, Margaret. This is very rich!

Jean | DelightfulRepast.com said...

Lea Ann, I'm glad, too, I finally gave it a try. If I had seen it on a blog I had no confidence in, I probably never would have. But I thought if Lea Ann says it's good, well ...

Cheryl said...

Jean. I am salivating at 10 am. Must. make. this. tart.

Soon.

As for today, I am finally getting around to making your Magical Meyer Lemon Bars. Not your typical snow day fare perhaps, but I want something sweet and sunny and special today, and I picked up a bag of Meyer lemons when I was doing my grocery run yesterday.

Perhaps the chocolate tart tomorrow... ;)

Jean | DelightfulRepast.com said...

Cheryl, thank you so much! Be sure to let me know how they turn out for you. Have a wonderful and cozy snow day!

Sippity Sup said...

Just perfect. GREG

Jean | DelightfulRepast.com said...

Thanks, Greg! It's fun making something so uncomplicated!

Stephanie said...

Oh, wouldn't this be grand with a cup of coffee! My son is sitting next to me right now and when he saw your tart he said, "Oh YUM!" :)

My dear Jean, thank you so much for sharing your wonderful and tasty recipes with Roses of Inspiration. I always enjoy having you at the party. Enjoy the weekend, sweet lady! Hugs!

Jean | DelightfulRepast.com said...

Sweet Stephanie, thank you so much! I hope you and your son will whip one of these up soon. Along with a cup of coffee (decaf for me, please).

Tony Grant said...

I will have a go at this Jean. It sounds like something I could do.
I have been trying my hand at making bread just lately.I have been using a recipe and method from the BBC cookery site. It has been working for me. For Christmas, Abigail, my youngest bought me a posh baking book called, The French Baker , who is Jean Michel Raynaud.
Last week I thought I must try one of his bread recipes. I started with the basic, Pain Methode Directe. It was not bloody ,directe, and it wasn't a good, methode!! Ha! Ha! I had to put the lot in the bin. I went back to my trusted BBC version and all was ,"hunky dori," ( notice the nod to David Bowie. Great creative artist.)
Your recipe aboove looks as though it is BBC standard. Ha! Ha! Have a good day, Tony

Jean | DelightfulRepast.com said...

Tony, thanks! It's good chilled as well, but I love the texture of this at room temperature. Glad you're having success with your bread as well. I love making bread. Kneading dough is very therapeutic! But if you go to my Recipes index page, under the Bread subheading, you'll find my recipes for no-knead breads as well. I write recipes very carefully so that no one has to "put the lot in the bin!"

Sandi@ Rose Chintz Cottage said...

The tart looks wonderful, Jean. Simple and delicious. Nice to find a simple recipe for something chocolate instead of the usual cake. Thanks for sharing and enjoy your weekend.

Jean | DelightfulRepast.com said...

Thanks, Sandi! Most days I prefer pies and tarts over cake. Most days!

Cocoa and Lavender said...

This looks amazing, Jean! I can't wait to try it - it looks perfect as is! David

Jean | DelightfulRepast.com said...

David, thank you! Let me know how it turns out for you!

Chris Markley said...

Looks delicious!!
Thanks for sharing at Funtastic Friday!

Jean | DelightfulRepast.com said...

Thank *you*, Chris! I put a couple pieces in the freezer. Can't wait to see if it freezes well or if I wasted them!

Stephanie said...

Sweet Jean, just dropping in to let you know that this beautiful post will be featured at Roses of Inspiration tomorrow. Hugs and joy!

Jean | DelightfulRepast.com said...

Stephanie, thank you so much! And I will tweet a link to your post. I want all my tweeps (especially the ones who like tea and pretty things!)to know your lovely blog.

Swathi Iyer said...

That is a killer Chocolate tart, Jean I need a slice, It is so delicious, thanks for sharing with Hearth and soul blog hop, tempting .

April J Harris said...

Jean, your Chocolate Tart looks amazing and the recipes sounds luscious! I love that the filling only as 3 ingredients! Pinning and will share. Thank you so much for being a part of our Hearth and Soul Hop.

kitty@ Kitty's Kozy Kitchen said...

Oh my goodness Jean, three ingredients make this fabulous looking tart??!! I must make it soon, and I appreciate you tweaking the recipe for a nine inch tart tin. I will try your crust, also, as it sounds so good!
Happy baking day to you, my friend!

Jean | DelightfulRepast.com said...

Swathi, thank you. Make it a small slice, it is very rich! :-)

Jean | DelightfulRepast.com said...

April, thanks so much! Yes, I was amazed at the three ingredients!

Jean | DelightfulRepast.com said...

Thanks, Kitty. And I liked that my tweak used up the egg white that was left over from the crust -- I hate to waste!

Sarah said...

This looks fabulous! It reminds me of a dessert a chef friend of my sisters made and would share with our family.

Jean | DelightfulRepast.com said...

Thank you, Sarah. I do hope you'll try it soon and let me know how you liked it!

JES said...

This looks amazing! Thank you for sharing! I found you via Roses of Inspiration! :)

Jean | DelightfulRepast.com said...

Thank you, JES! Glad to "meet" you! Looking forward to checking out your blog.

Tania @ Run to Radiance said...

That looks SO good!!!!!!

Jean | DelightfulRepast.com said...

Thanks, Tania! Wish I had a slice right now!

Daniela said...

I love chocolate so much, I'm truly fond of chocolate in every form you may offer it to me, my sweetest Jean !
Think, just yesterday morning I've published a post about the importance of hot chocolate during the XVIIIth century ( with recipes ), we've been inspired by the same topic, isn't amazing ?!?
Probably we both think that chocolate and Winter are a wonderful combination !
Sending blessings on the remainder of your week, dearie
with deep love and gratitude
Dany

Jean | DelightfulRepast.com said...

Thank you, Dany! I think you're right about winter and chocolate -- I'm really not a huge chocolate fan, but lately I've been really enjoying it. I wondered why, and I think you've hit on the reason!

Julie Valerie said...

Oh my gosh, my tummy is growling! Seriously. Help me! Get me to some chocolate before I burst!

Jean | DelightfulRepast.com said...

Julie, thanks so much! This is so quick and easy you actually *can* get some chocolate before you burst! :D

Rue said...

Jean, this looks absolutely delightful. Thank you :)

rue

Jean | DelightfulRepast.com said...

Heather, thank you! I like it with just a bit of unsweetened whipped cream.

newcastle familylife said...

This looks amazing, I am hungry just looking at it! I so wish that I could bake so I could create something like this myself xx

Jean | DelightfulRepast.com said...

Thank you, Lindsay! But you *can* make this, I'm sure of it!

JES said...

So glad you joined us at the Art of Home-Making Mondays! Especially with a debut recipe featuring chocolate :)

Jean | DelightfulRepast.com said...

JES, thank you! Looking forward to joining you again!

Anvilcloud said...

Looks delish.

Jean | DelightfulRepast.com said...

Thanks, AC!

Audrey said...

This looks so decadent! Thanks for sharing on the Creative K Kids Linky Party this week. I hope you will join us again next week.

Jean | DelightfulRepast.com said...

Audrey, thank *you*!

Kelly-Anne said...

Oh my goodness...this chocolate tart looks absolutely gorgeous and oh so scrumptious, Jean!
Blessings to you!

Jean | DelightfulRepast.com said...

Thanks, Kelly-Anne! My tart crust goes perfectly with that super easy filling. What's not to love about something rich and chocolaty AND easy!

Laurie - Country Link said...

Looks great Jean!! And easy too! My kind of recipe.
Thanks for linking up at the Country Fair Blog Party!
Laurie - Country Link

Jean | DelightfulRepast.com said...

Thanks, Laurie!

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