Recipe: Chocolate Tart on Chocolate Crust

Based on the “Chocolate-on-Chocolate Tart with Maple Almonds” recipe from the February 2014 edition of Bon Appetit.

This recipe is extremely rich when it’s a tart. However, it’s quite good and mild if you take some of the dough, roll it out flat with just a little bit of a free-form hand rolled edge, and after baking that you top it with a thin layer of chocolate filling.

Chocolate Tart on Chocolate Crust

Crust (enough to make two tarts, with extra left over)

  • 4 Tbsp unsweetened cocoa powder
  • 4 Tbsp sugar
  • little bit of salt
  • 2-1/2 cups all-purpose flour
  • 1 cup unsalted butter, chilled, cut into pieces
  • 2 large egg yolks
  • 6 Tbsp ice water

Mix cocoa powder, flour, and salt in food processor. Add in butter, pulse until resembles coarse meal. Mix egg yolks and water, pour on top of flour mixture, pulse until dough comes together.

Form into a disk, wrap in plastic, and chill for minimum two hours.

After chilling, unwrap, roll out on floured counter into desired size (may have some left over). Put into pan, prick with fork, weigh down with parchment paper and pie weights (if using), freeze for 15 minutes (if desired: I skipped this step and it still came out okay) and bake at 350 until dry around the edges, about 30 minutes.


  • 10 ounces bittersweet chocolate, min 70% cacao, chopped or broken into pieces
  • 1/4 cup unsalted butter, cut into pieces
  • 1-1/2 cups heavy cream
  • 3 Tbsp honey
  • little bit of salt

Put chocolate and butter into heatproof bowl. Heat cream, honey and salt until just boiling, pour over chocolate and butter. Let stand a few minutes, mix until smooth.

Pour into cooked tart crust. Put tart in the refrigerator, chill at least 4 hours. May be served cold, or may be allowed to warm up to room temperature.


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