The Perfect Chocolate Tart

Chicago on Broadway. Drinks, dinner, and lunch with my Maggy and her handsome Andy. A morning run through Central Park, cupcake hunting in the streets of Manhattan, and lots of time with my darling husband. Midnight chats with Mikey. And now, laying on a white bedspread in the Paramount Hotel with Juniors Cheesecake and memories of this chocolate tart and I’m trying to remind myself  how to cook. Because a week of splendidly lazy days, decadent conversations, and incredible city eats make  tomorrow’s cooking competition seem like yet another treat. When I probably should be preparing for fierce, tooth-baring competition.

But, in a world of Chocolate and the neon lights of Times Square, who can feel anything but blissfully content?

Let the good times be thoroughly enjoyed.

(Roll the celebration of endless chocolate wonderment.)

Here’s to savoring life,

One slice at a time.

XO from NYC.


Bittersweet Chocolate Tart


To Make the Dough:
10 Tablespoons butter
2/3 powdered sugar
2 egg yolks
2 cups spelt flour

To Make the Filling:
2 eggs
3 egg yolks
5 Tablespoons sugar
5 Tablespoons butter
5 tablespoon heavy cream
7 ounces bittersweet chocolate, roughly chopped

Simple Raspberry Coulis:
1 pint raspberries
Juice of 2 lemons
2 tablespoons sugar


To make the dough:

In a food processor fitted with the blade attachment, pulse the butter, powdered sugar, and egg yolks until combines. Add the flour and run the machine until you get a nice, pasty dough. Press the dough into a tart pan (the sort with removable sides work best) then refrigerate for an hour.

Preheat the oven to 350F. Place a piece of parchment paper over your tart pan then spread some dried beans across the bottom of the tart shell. Bake for 15 minutes to keep the crust from bubbling as it cooks, then remove the parchment and beans, use a fork to prick little holes across the bottom of the crust, then return the shell to the oven 10 more minutes.

To make the filling:

Turn the oven temperature to 375F. In a stand mixer, add the eggs, and sugar and beat until super thick and fluffy (about 5 minutes). In a medium bowl, combine the butter, heavy cream, and chocolate butter and chocolate in a microwave-safe bowl and microwave on high for one minute. Stir and microwave and additional 30-60 seconds if needed to completely melt the chocolate. Add the melted chocolate mixture to the ingredients in the stand mixer. Mix until totally combined. Pour the filling into the tart shell. Bake for five minutes. Allow the tart to cool before serving.

In a small bowl, combine the raspberries, lemon, and sugar. Microwave for 1 minutes, then mash the raspberries together. Refrigerate until ready to serve over your chocolate tart.