The Chocolatey-ist Chocolate Tart

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Chocolate / Fruit


A few days ago I was complaining to a friend how unpleasant interviews are.  I mean, no one enjoys them.  And my least favorite question of all?  The good ol’ ‘talk to me about your weaknesses’.  It just so happened she’s come up with the perfect response.  My biggest weakness, you ask?  …Chocolate.  Genius, right?  But also so, so true.  And this tart, well this may very well be the reason why that response was invited.  So rich, you only need a tiny slice.  So chocolatey, everything else will pale in comparison.


I made this dessert when my Mom came to visit.  She’s a self-described Chocolate-aholic and I was on the hunt for a recipe that allowed chocolate to really be the star.  Dead simple to put together, it has a crust that comes together in minutes and can be decorated with whatever your heart desires.  My love for fruit and chocolate is well documented and let’s not pretend the only decisions I was making around this particular baked good were related to my Mother.

*recipe from Bake from Scratch


  • 2 cups (260 grams) crushed cinnamon graham crackers
  • ½ cup (113 grams) unsalted butter, melted
  • ½ teaspoon (1 gram) smoked paprika
  • 12 ounces (340 grams) 60% cacao semisweet chocolate, chopped
  • 1¼ cups (300 grams) heavy whipping cream
  • 1 large egg (50 grams)
  • 1 large egg yolk (19 grams)
  • 1 teaspoon (4 grams) vanilla extract
  • ¼ teaspoon kosher salt


  • Garnish (optional): Honey-Glazed Pecans
    • 2 cups (284 grams) pecan halves
    • 1 teaspoon (5 grams) canola oil
    • ¼ teaspoon kosher salt
    • ⅓ cup (113 grams) honey


For the Tart

  1. Preheat oven to 350°F (180°C).
  2. In a medium bowl, stir together crushed graham crackers, melted butter, and paprika until well combined. Press mixture into bottom and up sides of a 9-inch round removable-bottom tart pan.
  3. Bake until golden brown, about 10 minutes. Let cool completely. Reduce oven temperature to 250°F (130°C).
  4. In a medium saucepan, heat chocolate and cream over medium heat, stirring constantly, just until chocolate is melted. Remove from heat.
  5. In a large bowl, gently whisk together egg and egg yolk. Gradually add chocolate mixture, whisking constantly. Whisk in vanilla and salt. Pour filling into prepared crust.
  6. Bake until center is set, 30 to 35 minutes. Let cool completely on a wire rack. Refrigerate for at least 3 hours. Garnish with Honey-Glazed Pecans, if desired. Cover and refrigerate for up to 3 days.

For the Honey-glazed Pecans

  1. Preheat oven to 350°F (180°C).
  2. On a rimmed baking sheet, stir together pecans, oil, and salt until combined. Bake for 7 minutes.
  3. In a medium saucepan, bring honey to a boil over medium-high heat. Add pecans, stirring to coat. Cook for 1 minute; remove from heat. Spread pecans in a single layer on parchment paper, and let cool before using.

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