Only a couple weeks until Thanksgiving and I'm already thinking about what to make for dinner and dessert.
This year I've decided to stray from the regular old pumpkin pie recipe and do something a little more decadent - a beautiful chocolate tart, topped with vanilla crème fraiche and drizzled with a port reduction.
If you're a chocolate lover, this tart is for you; it is smooth and silky with just a hint of sweetness and tons of rich chocolaty flavors.
I made the crust for this tart and will give you the recipe below. Tart shells are a little time consuming to make, so by all means feel free to use a store bought one and ignore steps 1 to 4.
INGREDIENTS
Tart Crust
- 11/2 cup of flour
- 1/4 cup sugar
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 1 egg yolk
- 1 tbsp balsamic vinegar
Chocolate Tart Filling
- 1 cup heavy cream
- ½ cup milk (I use oat milk, but any dairy or non-dairy milk will do).
- 10 oz. of chopped semi-sweet chocolate
- ¼ tsp salt
- 2 tbsp sugar
- ½ tsp vanilla
- ¼ tsp cinnamon (optional)
- 2 large eggs (room temperature)
DIRECTIONS
1. In a food processor add the flour, sugar and salt; pulse for a few seconds until combined.
2. Add the butter an pulse until mixture becomes coarse and crumbly.
3. Add egg and balsamic vinegar and pulse again until the dough forms a ball.
4. Pull the dough out of the food processor put in a bowl, cover with saran wrap, and refrigerate for 30 min.
5. Roll the dough out on a lightly floured surface into about a 12 in. circle, about ¼ in. thick.
6. Lay the dough into a 9 in. tart pan with a removable bottom. Press the dough firmly into the pan especially around the scalloped edge so the dough doesn’t sink. Shave off the excess dough with a knife.
7. Put the tart pan in the refrigerator for 10-15 min. Turn the oven on to 375F to preheat.
8. Place the tart pan on a cookie sheet or other pan so you can easily move it in and out of the oven and bake for 25-30 min. or until light golden in color but not brown.
9. Set aside to cool and turn oven down to 325F.
10. Heat the heavy cream and milk in a pot over low-medium heat, until it starts to bubble. Remove from the heat and whisk in the chocolate, stir until melted and silky smooth.
11. Add the sugar, salt, cinnamon (if you want), and vanilla and whisk until it’s well mixed together.
12. Beat the eggs in a small bowl and then add them to the chocolate mix and stir until combined.
13. Pour the chocolate mixture into the cooled tart shell and bake at 325 for about 15-18 min. if you wiggle the tart pan the filling will be set and have a slight gloss on the surface. Let tart cool before cutting.
INGREDIENTS
Quick Vanilla Crème Fraiche
- 1 cup whipping cream
- 1/3 cup sour cream
- 1tbsp sugar
- 1 tsp vanilla
- 1 tsp fresh lemon juice (optional)
While tart is baking, add all ingredients into a medium bowl and beat with an electric mixer until it thickens (about 2-3 min), then put into refrigerator to chill.
Port Reduction
- 2 cup port (I used tawny port, as I like the nutty, caramel and sweet cherry notes)
- 2 tbsp sugar
DIRECTIONS
1. Add port to a heavy bottom pan on medium to high heat and bring to a boil.
2. Add the sugar and let reduce further for another 10-12 min. stirring occasionally so it doesn’t burn.
3. Remove from heat and let cool.
4. Transfer to a squeeze bottle if you have or an airtight container and store in the refrigerator until ready to use.
5. Cut the tart and spoon crème fraiche over the tart, then drizzle with port reduction and serve.
Making the crème fraiche and the port reduction are extra steps and may seem a little time consuming, but I promise you it's worth it. Plus both can be made well ahead of time (a day or two before is totally fine) to make things easier on yourself.
Nonetheless if you want to skip making the toppings here are a few other ideas for easy store-bought toppings. You can simply sprinkle with a little powdered sugar and top with fresh raspberries, top with regular whip cream and fresh strawberries, grab some vanilla bean ice-cream, or a jar of salted caramel or dulce to leche from your local grocery store.
This tart is a lovely addition to any meal and will be a perfect new addition to your traditional Thanksgiving dinner.
Happy baking, I hope you enjoy the recipe.
Kristen xo
