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!

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Chocolate Tart

Chocolate Tart


  • Author: Get Inspired Everyday!
  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Yield: 8-16 1x
Scale

Ingredients

Chocolate Filling:

  • 2 barely ripe avocados, at room temperature
  • 1/2 cup cocoa powder
  • 3/4 cup maple syrup
  • 1 tablespoon vanilla extract
  • pinch of sea salt
  • 2 tablespoons coconut oil, room temperature

Tart Crust:

  • 4 cups pecans
  • 1/2 cup cocoa powder
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon sea salt
  • 3/4 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 1/4 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.

 

 

 

91 Comments on “Chocolate Tart”

  1. Kari

    That method worked well and it is easier to work with once refrigated. Everyone that tasted this loved it! It tastes even bette after two days in the refrigerator- which is great because you can make it ahead! I served it with fresh raspberries, I love that taste combination.

    1. Kari

      It does firm up quite a bit in the fridge. I’ve had it in the fridge for up to a week and it still tastes amazing, but it rarely lasts that long!

  2. Kari

    I made this last night and I’m just wondering if there are any tips for serving. Does it come off of the pan easily? I did line it with Saran wrap as in the directions. I must say it did taste great as I was preparing. Thanks!

    1. Kari

      The way I transfer it to a cake stand or serving plate is to pull up the sides of the plastic wrap so that it’s no longer sticking to the edges of the tart pan. Next, holding the tart pan with 1 hand flat on the bottom, slide the ring up your arm. From there I tuck the extra plastic wrap under the base of the tart, (with the tart still on the metal base) and slide it carefully onto a cake stand. This is the best method I’ve come up for for the the serving part because it’s really too soft and sticky to try and remove it from the metal base. I hope this helps and be sure to let me know how it goes and if you have anymore questions! 🙂

  3. Kari

    Hi,

    I really wanted to try this but I wanted to make it in tartlet cases. For two tartlets, how much would you recommend to cut the recipe?

    Thanks,

    Rita

    1. Kari

      I’m not quite sure what you mean by ‘tartlet cases’ but I’d need to know the dimensions of your tartlet pans to try and help you downsize the recipe. Tartlet pans come in several sizes so let me know which ones you have, and we’ll try and get this figured out! 🙂

  4. Kari

    Hi,

    I made this desert yesterday for a dinner party I was having as one of my friends has started the paleo diet. I thought I would be nice and attempt a 3 course meal which would cater for her, but was a bit stumped at what to make for dessert. I found your website and made the above chocolate tart and it was amazing! It was so easy to make and tasted fabulous. What was even better was the fact that it is so light- exactly what is needed after 2 courses; some desserts are so heavy and make you feel a bit sick after, not the case here. The 3 men were a bit concerned when I said it had avocado in the filling but they were totally won over after the first bite! Thank you for this recipe, now to try something else on your website……..

    1. Kari

      Thanks so much for writing in with your experience, it always makes my day when you can convince someone to eat dessert with avocado in it! If you’re looking for dessert recommendations, I’d try the Chocolate Skillet Cake, Death By Chocolate, or the Chocolate Mousse Brownies, they’re always a hit with anyone I make them for! My husband really love the Coconut Lime Ice Cream and it has avocado in it too! I have too many favorites to decide on one, but a couple of my recents are the Paleo Pineapple Fried Rice and the Sweet Potato Pizza Bites! Hope you continue to enjoy the recipes, and be sure to let me know how the next one goes!

    1. Kari

      Somewhere around 15 medjool dates should be about right for the crust. Since they really vary in size you may need to add more or less – after you pulse the dates and nuts together in the food processor, take a pinch of the crust and taste it to see if it’s sweet enough. From there you can add more dates or continue on with the recipe. It’s way faster and easier to make the crust with maple syrup (and slightly better) but maple syrup can get a bit pricey so dates are a nice way to keep the cost down a bit! Hope you enjoy the recipe, and let me know if you have anymore questions!

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