Halloween
Ingredients (16)
For the crust:
- 8 tablespoons unsalted butter (1 stick), melted
- 3 tablespoons granulated sugar
- 1 vanilla bean, halved, seeds scraped, bean reserved
- 1/4 teaspoon fine salt
- 1 1/4 cups all-purpose flour
For the filling:
- 8 ounces bittersweet chocolate, finely chopped
- 4 ounces semisweet chocolate, finely chopped
- 4 tablespoons unsalted butter (1/2 stick), cut into small pieces
- 1 cup heavy cream
- 3 tablespoons granulated sugar
- 1/4 teaspoon fine salt
For the cherry-vodka sauce:
- 2 (10-ounce) bags frozen cherries (about 4 cups)
- 1/2 cup vodka
- 6 tablespoons granulated sugar
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.
Instructions
- 1Heat the oven to 350°F and arrange a rack in the middle. Combine butter, sugar, vanilla seeds, and salt in a large bowl and stir until evenly incorporated. Add flour and stir until just combined and a soft dough forms.
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2Sprinkle dough over the bottom of a 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking).
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- 3Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes. Once chilled, prick it all over with a fork and bake until golden brown, about 20 to 25 minutes.
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4Remove from the oven and cool completely on a wire rack.
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To make the filling:
- 1Place chocolate and butter in a medium bowl; set aside.
- 2Combine cream, sugar, and salt in a small saucepan over medium heat and stir until sugar dissolves and liquid is just at a simmer, about 4 minutes.
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3Pour cream mixture over chocolate and butter and let sit until melted, about 4 minutes. Gently stir until smooth.
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4Pour ganache into the cooled tart shell and transfer to the refrigerator.
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Chill until set, about 1 1/2 to 2 hours.![]()
Chill until set, about 1 1/2 to 2 hours.
To make the cherry-vodka sauce:
- 1Place cherries, vodka, sugar, and reserved vanilla bean from the crust in a small saucepan over medium-high heat and stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until cherries start to break down and syrup has thickened, about 50 minutes. Remove from heat and let cool. Serve with slices of tart.