The real draw of a chocolate tart is its pure, uncomplicated profile: a flawlessly smooth, truffle-like texture; unadulterated chocolate flavor; and a sophisticated polish. But achieving this ideal takes some technique. We stray from the usual tart protocol by adding a moderate amount of butter to a rich, custard-style filling baked in an almond-laced pâte sucrée dough, then bake the custard at a gentle 250 degrees to ensure a silky-smooth texture.
Total Cooking Time: 480
Preparation Time: 10
Active Cooking Time: 90
Make Ahead: Crust can be refrigerated for 3 days (let stand at room temperature until malleable before rolling)
Yield: Serves 12
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