Warm Peruvian Chocolate Tart Recipe
Tahitian Vanilla Ice Cream
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Ingredients
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Chocolate Tart Shell
Warm Chocolate Filling
To Serve
Method
Chocolate Tart Shell
- 1
Prepare dry ingredients
In a medium bowl, whisk together 1.5 cups all-purpose flour, 0.25 cup unsweetened cocoa powder, 0.25 cup powdered sugar, and 0.25 tsp salt until evenly combined.
- 2
Cut in butter
Cut 8 tablespoons cold unsalted butter (cubed) into the dry mixture using a pastry cutter or two forks until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- 3
Bind dough
Whisk 1 egg yolk, 0.5 tsp vanilla extract and 1 tablespoon cold water in a small cup. Pour into the flour/butter mixture and lightly mix with a fork until the dough just comes together; do not overwork. If dough remains dry, add up to 1 teaspoon more cold water.
- 4
Chill and roll
Form the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours). Remove and let sit 5 minutes to soften slightly, then roll to about 1/8-inch thickness on lightly cocoa-dusted surface to prevent sticking.
- 5
- 6
Blind bake
Line the tart shell with parchment and fill with pie weights or dried beans. Bake for 12 minutes, remove weights and parchment, then bake an additional 6–8 minutes until the crust feels set (it will firm more after filling). Transfer to a wire rack and let cool slightly while preparing the filling.
Warm Chocolate Filling
- 7
Melt chocolate
Place 8 oz chopped bittersweet chocolate in a heatproof bowl. In a small saucepan, heat 3 tablespoons heavy cream, 2 tablespoons unsalted butter, and 2 tablespoons light brown sugar over medium heat until the butter melts and the mixture is hot but not boiling.
- 8
Combine and emulsify
Pour the hot cream mixture over the chopped chocolate and let sit 1 minute to soften. Whisk gently from the center outward until smooth and glossy and no lumps remain. If necessary, place bowl over a warm water bath and whisk to finish smoothing.
- 9
Temper eggs
In a small bowl, whisk 1 large egg and 1 egg yolk until combined. Slowly drizzle about 1 tablespoon of the warm chocolate mixture into the eggs while whisking constantly to temper and avoid scrambling. Then whisk the tempered eggs back into the main chocolate mixture until fully incorporated.
- 10
Finish filling
Stir in 0.5 tsp vanilla extract and 0.25 tsp fine sea salt. The filling should be silky and pourable but slightly thick.
- 11
Bake tart
Reduce oven to 325°F (160°C). Pour the warm chocolate filling into the pre-baked tart shell, smoothing the top. Bake for 10–14 minutes until the filling is set at the edges but still jiggles slightly in the center (it will continue to set as it cools). Remove and cool on a wire rack for 10 minutes.
To Serve
- 12
Warm and plate
Serve the tart warm (about 8–12 minutes after removing from oven) so the center remains soft. Optionally dust the top lightly with 1 teaspoon cocoa powder and a pinch (0.25 tsp) flaky sea salt to enhance chocolate flavor.
- 13
Add ice cream
Place 1 scoop of Tahitian vanilla ice cream on each of 4 plates and set a warm tart slice alongside or on top. The ice cream's floral vanilla notes pair with the deep chocolate; allow a little melting for a sauce-like effect.
- 14
Final touch
If desired, serve immediately with extra whipped cream or berries. Leftover tart can be reheated gently in a 300°F (150°C) oven for 5–7 minutes before serving.
