Prep Time: 40 minutes  Cook Time: 20 minutes  Serves: 4


  • Tart crust: 
  • 2 cups flour 
  • 1/2 tsp. salt 
  • 1 tsp. sugar 
  • 1 stick butter, cold and cut into 1/4” pieces
  • 1/3 cup cold water
  • Tart filling:
  • 2 cups heavy whipping cream 
  • 16 ounces bittersweet (or semi-sweet) chocolate, chopped 
  • 1 tbsp. vanilla or other liquour (amaretto, chambord)
  • Cream topping: 
  • 1 cup heavy whipping cream 
  • 1/3 cup powdered sugar
  • 1 tsp. vanilla or flavored liquor


1. Prepare crust: In a medium size bowl, combine the flour, salt and sugar. Add the chopped butter and cut into the flour with a pastry blender or use a food processor and pulse about 20 times. Slowly add the cold water and stir until dough comes together. Form into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes. Remove from refrigerator and roll out onto a floured board until dough is approximately 1/8” thick. Cut circles with a knife, the size of the tart tin plus 1” diameter. Place each circle into the tart tins and press, removing excess from the fluted edge of tart tin. Bake at 400 degrees for about 20 minutes, or until golden brown. Let cool

2. Make filling: In a saucepan, heat cream until just simmering (not a boil). Remove from heat and pour over chopped chocolate in a blow. Stir until all chocolate is melted and smooth. Add liquor and stir. Spoon into the cooled tart tins and refrigerate until set.

3. Make Whipped topping: In a medium size bowl, whip the cold cream until just getting thick. Add the powdered sugar and liquor and continue to whip until it reaches soft peaks. When tarts are cold and set, top with a dollop of whipped cream. Dust with cocoa, if desired, and serve.

 Print  PDF

Print PDF