1¼ cups Heavy cream

1 tsp Vanilla extract

3.5 oz Chopped dark chocolate

3.5 oz Chopped milk chocolate

½ tsp Kosher salt

2 Eggs

2 Egg yolks

¼ cup Brown sugar

1 pre-baked 9½ inch tart shell

Preheat oven to 350 degrees F.

In a small saucepan, bring the cream to just simmering over low-medium heat. Remove from heat and stir in the two kinds of chocolate and the vanilla until the mixture is smooth and the chocolate is completely melted.

Place eggs, yolks, brown sugar, and salt in a medium bowl and whisk to combine well.

Whisk a small amount of the hot chocolate cream into the eggs. Transfer the tempered egg mixture back into the hot chocolate and whisk the mixture until it is smooth.

Pour the chocolate filling into the prepared pastry crust and bake it for 18 to 25 minutes, until most of the filling is set and only the center jiggles slightly when the tart is moved.

Allow the tart to cool in the pan on a wire rack for 15 minutes. Remove the tart ring and apply the Chocolate Glaze before the tart cools (recipe below). Chill tart in the refrigerator for at least a couple hours before serving.


2 T Heavy cream

1¾ oz Dark chocolate

1 tsp Glucose

1 T Warm water

Bring cream to a boil. Pour over chocolate to melt. Stir in glucose then warm water. Once smooth, pour over the chocolate tart and spread evenly over the entire top with a small offset spatula.

To make Chocolate Hazelnut Tart: Add ¼ cup chopped roasted hazelnuts to the cooked tart shell before adding the chocolate custard. Bake as instructed above. Garnish with candied hazelnut and serve with whipped cream.