Chef Richard Blondin of The Refectory shares his delicious Dark Chocolate Tart recipe.

Normal 0 false false false MicrosoftInternetExplorer4 st1:*{behavior:url(#ieooui) } /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;}

serves 6

One Pte Sucre tart shell, prebaked (see below) 2 tablespoons sugar 7 tablespoons unsalted butter, very soft 5 ounces imported semisweet chocolate, such as Callebaut brand 1 whole egg 2 egg yolks

1. Prepare the tart shell and set aside. Preheat the oven to 350F.

2. Melt the chocolate in the top of a double boiler over low heat. Set aside.

3. In a mixing bowl, cream the sugar and butter together until smooth. Whisk in the whole egg, then each egg yolk, one at a time, until light and fluffy.

4. Whisk the cooled chocolate into the butter and egg mixture. Pour into the prebaked tart shell and bake for 15 minutes. Remove the tart from the oven and let cool completely, then chill before serving.


10 tablespoons unsalted butter, very soft 3/4 cup sifted confectioner's sugar 2 eggs 1 2/3 cups sifted all-purpose flour

1. Preheat oven to 350F. In a mixing bowl, cream the butter and sugar together. Mix in the eggs, then the flour.

2. Turn the dough out onto a flour-dusted work surface. Shape into a smooth, flat ball, then roll the dough to -inch thickness. Transfer the dough to a 9-inch tart pan and press into the bottom and sides of the pan. Chill for 1 hour before baking.

3. Place pie weights inside the tart shell and bake for 5 - 7 minutes until light golden