Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
Here’s a recipe for a tart that’s both stylish and simple. The rich bittersweet chocolate filling requires no baking—simply melt bittersweet and semisweet chocolates together with butter, cream, and sugar, and pour the results into a crisp pastry shell. After a few hours in the refrigerator, you’re ready to slice the most luscious, intensely chocolate tart you’ll ever have the pleasure of serving guests. While you’re waiting for the filling to solidify, make the cherry-vodka sauce. Its tart-sweet flavor is a perfect complement to the tart’s dark, trufflelike interior.
Make-ahead notes: Make this tart up to 2 days ahead and store, tightly covered, in the fridge. Let it sit out at room temperature about 1 hour before you’re ready to serve. The cherry-vodka sauce can be made up to 4 days ahead. Refrigerate in an airtight container until ready to use.
This recipe was featured in our Chocolate Desserts photo gallery.
For more chocolaty inspiration, check out our Chocolate Mousse Pie, Nutella Chocolate Cheesecake, and Espresso Mud Pie.
To make the filling:
To make the cherry-vodka sauce:
by Susannah Chen | Spring asparagus is absolutely worthy of celebration, so we rounded up some of our best asparagus...
by Miki Kawasaki | Summer may seem like prime time for salads, but fresh spring produce also shines in simple preparations...
by Chowhound Editors | The picnic is one of the annual joys of warm-weather (and sometimes cool-weather) eating, and our...