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.
To make the filling:
To make the cherry-vodka sauce:
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...