Salted Chocolate Tart

  • Loralee Posted: 12/21/08
    Worthy of a Special Occasion

    Don't use the crust recipe; substitute "Julia's chocolate crust," which is much flakier and more tender. But the tart itself is outstanding! You couldn't find a more elegant, delicious dessert.

  • whatgoeson Posted: 11/03/09
    Worthy of a Special Occasion

    Best tart ever, I made this once for my brothers birthday, it was gone so fast. Everybody loved it. Richest chocolate taste I've had. I'm making it again for a friend.

  • sohacomom Posted: 04/10/11
    Worthy of a Special Occasion

    This is a superb dessert. Not difficult at all. Very elegant. I have served it to guests several times so far.

  • HeatherVZ Posted: 07/29/11
    Worthy of a Special Occasion

    Made this yesterday for a friends birthday, the filling, glaze and salt were spot on! Next time, I would add some salt to the crust to help bring out the flavors (was bland compared to everything else). The boys got seconds.

  • deannelc Posted: 07/10/11
    Worthy of a Special Occasion

    This tart has great flavor, but can be a bit rich for some... I love the contrasting flavor of the sea salt sprinkled on top. The only note I would add...only sprinkle the salt on right before serving. I sprinkled salt on the tart, then had pieces left over. The salt will start to dissolve the longer it sits, completely altering the taste...

  • Oneyearoff Posted: 02/12/12
    Worthy of a Special Occasion

    UPDATE: 24 hours later.... I refrigerated the left over half of this tart, and the consistency changed dramatically and for the better. Now it's what I thought it would be -- a dense, chocolate filling. I'd say this is a 4 now, but on the day I made it, it was a 1. So my suggestion is to make this ahead of time and refrigerate it. ORIGINAL REVIEW: This tart was a real disappointment. The filling is more like a chocolate pudding. I expected something more dense. And 9 eggs? Wow, that's a lot. My guests liked it, but I could have made a chocolate pie with jello pudding and it wouldn't have been much different. Also, the crust was dry. I followed the directions to a T, by the way. I won't make this again.

  • KiraFace Posted: 12/03/13
    Worthy of a Special Occasion

    Wow what a great recipe! I used a store bought crust as some others said and am not sure if it was because of that or something else but it baked for about twice as long as suggested before it looked at all firm. I think about 25 minutes total. Not sure what happened there but it still came out great. Very rich and chocolatey, out of three desserts served at thanksgiving it was the only one that had no leftovers. Definitely will make again.


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