Chocolate Tart

Chocolate Tart | Get Inspired Everyday!

Chocolate Tart | Get Inspired Everyday!

Chocolate Tart | Get Inspired Everyday!

Envision a sticky, chocolatey crust with a satin smooth chocolate filling.  I just finished a piece and already I want another.  You know how there’s that “be good” voice saying “probably better not“.  Well, she has nothing to say because this is pretty healthy as far as desserts go!  Plus, one bite brings on a chocolate induced silence.  Nothing but pure bliss.

Chocolate Tart | Get Inspired Everyday!

The first time I experienced this, I had just taken a bite of a grapefruit-tarragon chocolate made by the famous chocolatier, Michael Recchiutti. Suddenly, the bustle of the San Fransisco Ferry Building disappeared, and I was in the aforementioned chocolate induced silence.  Needless to say, my friends had to come back and collect me.

Chocolate Tart | Get Inspired Everyday!

Just saying, it could happen to you.

Chocolate Tart | Get Inspired Everyday! 1

Silky mousse-like deliciousness.  Luscious comes to mind.

Chocolate Tart | Get Inspired Everyday!

It looks amazingly fudge-y, and it is.  We have made this Chocolate Tart 5 times already.  Just can’t-get-enough!

Chocolate Tart | Get Inspired Everyday!

For this recipe, we are going to make the filling first and set it aside.  This means you don’t have to wash the food processor in between.  Good thinking ahead for once.  I have a bad reputation for making a lot of dishes.

Chocolate Tart | Get Inspired Everyday!

After the filling, refit the bowl back on the base and process the nuts and cocoa for the crust.  This is the texture you want to see before adding the maple syrup to the crust.

Chocolate Tart | Get Inspired Everyday!

After lining the tart pan, sprinkle with some of the pecan crumbs to “flour” the pan.

Chocolate Tart | Get Inspired Everyday!

The batter will be very thick and like a soft cookie dough.  Scrape the batter into the middle of the pan.  Spread from the middle to the edges.

Chocolate Tart | Get Inspired Everyday!

As you can see, it doesn’t need to be perfectly smooth.

Chocolate Tart | Get Inspired Everyday!

Spread the filling over the crust and voila, chocolate decadence.  Not that you want to wait, but this is really best refrigerated overnight.  Apparently it is pretty good right away at room temperature, but I’m not telling how I know that.

Chocolate Tart | Get Inspired Everyday!

One other thing, this tart is amazing for breakfast.  Not sure how I know that either?

Chocolate Tart | Get Inspired Everyday!

If you want to cut down the sweetener in this tart, cut back in the crust – if it’s too thick add a bit of water to make a soft cookie dough like texture. I wouldn’t cut back the sweetener in the filling because you really don’t want to taste the avocado – just the sweet chocolatey-ness! I’ve also used pre-soaked dates for the crust sweetener because let’s face it, maple syrup is expensive!

4.6 from 7 reviews
Chocolate Tart
 
Prep time
Total time
 
Author:
Serves: 8-16
Ingredients
Chocolate Filling:
  • 2 barely ripe avocados, at room temperature
  • ½ cup cocoa powder
  • ¾ cup maple syrup
  • 1 tablespoon vanilla extract
  • pinch of sea salt
  • 2 tablespoons coconut oil, room temperature
Tart Crust:
  • 4 cups pecans
  • ½ cup cocoa powder
  • 1 tablespoon vanilla extract
  • ¼ teaspoon sea salt
  • ¾ cup maple syrup
Instructions
  1. Line a 9” removable bottom tart pan with saran wrap.
  2. Place the ingredients for chocolate filling in a food processor fitted with chopping blade and process until smooth. Scrape the filling into a bowl and set it aside.
  3. Fit the bowl and blade back onto the food processor (no need to clean the bowl in between). Place all ingredients for tart crust except maple syrup into food processor. Process until fine textured with small bits of pecans. Measure out a ¼ cup of the crumbs and sprinkle them across the bottom of the tart pan. Add the maple syrup to the remaining crumbs and process 1-2 minutes until the tart crust becomes as thick as cookie dough. Pat crust into tart pan. Spread the chocolate filling over the crust, cover and refrigerate overnight.
Notes
This tart is very rich, so 8 servings would be on the very generous side and it would serve up to 16 after a meal.
For dessert recipes I use Grade A maple syrup, it has a much lighter maple flavor. Regular pancake kind of syrup is Grade B and is darker and richer in maple flavor.


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87 Comments on “Chocolate Tart”

  1. Wendy Cutler

    I am so not doing that again, but I guess it’s going to taste wonderful. It’s not your fault that the food processor I have not used since the last time I made a dessert, must be 15 years ago, turned out to be dead, so I had to use my Bamex hand mixer and an electric mixer. It’s also not your fault that I put the bag of pecans on a hot burner, but I caught them just as the bag started to melt. I used the extra 1/4 cup of chocolate that someone recommended. The crust seemed more the consistency of drop cookies, but I think you must have meant cookies that you roll and slice. It was sort of disgusting trying to spread that out. And the pecans kept getting stuck in the Bamex blade, so that was difficult. Anyway, I had lots to eat up from my various bowls and fingers and it all tasted wonderful, and so nice to no worry about eating batter with uncooked egg. If it doesn’t look like a tart tomorrow, it will be a glob of chocolate on a plate topped with raspberries, and everyone is going to love it. Thanks for the recipe. I will have a friend make it for us next time.

    I’d give it 5 stars, but am using the Edge browser and that’s not working for me.

    1. Kari

      I’m so glad it tasted wonderful even though it sounds like you had the worst time making it, and I appreciate that you’d still give it 5 stars after all the headache! I hope you have good luck in getting someone else to make it for you because this is one dessert you’re going to want again! 🙂

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