Oh, la la! A Showstopping Dark Chocolate Tarte

Why does everything sound fancier in French? Eh bien, que faire? C'est vrai et c'est ca.

In any language, everyone needs a go-to, trusted, not-too-much-work-but-exceedingly-fabulous recipe in her repertoire. Because you never know when you might decide at the last minute to invite guests over and they may be people you love, or at least that you'd like to impress. Really, anyone you're inviting into your home deserves to be loved and impressed, non?

This tart from Lori Longbotham's Luscious Chocolate Desserts is one I've made several times, always with delectable results. The first time I made it was for new friends in Richmond (I'm talking to you, Vogeleers and, then, the next day, Goldins!). Then, I made it for a party last holiday season (Kaspers!). When one of Jeremy's best friends from high school and his new wife (go, Durans!) invited us over to their house for dinner for the first time as a married couple, I brought the tarte. And, last weekend, when we had Jeremy's favorite work friend and his gorgeous family (you know who you are, Duncan family) over for dinner, well, you know the rest.

I know I tell you lots of recipes are easy, but this one truly is simple and turns out when you follow the directions. It may be wise to weigh the chocolate to make sure you have the correct amount, but I always fudge a little extra in and it comes out well. The greatest thing about this show-stopper is how unfair the ratio of unbelievably delicious it is against the amount of work it takes, and how very well that works to your advantage.

This recipe comfortably serves 12, is truly rich and needs no other accompaniment than freshly whipped cream. In fact, even when the whipped cream melts in the 85 degree weather, it adds a nice contrast to the dark chocolate. If you're reading my little blog and haven't made anything yet, please make this. Consider it a bonding experience between you and me. I'm sharing my secret weapon recipe with you. Je vous adore. Fo' real!



Lori Longbotham's Perfectly Simple Dark Chocolate Tart(e)
Serves 12

1/2 C powdered sugar
1/4 C toasted walnuts, cooled
3/4 C flour
1/4 C best quality cocoa powder (I used Dagoba this time, but love Valrhona equally well)
1/4 t salt
1/2 C cold, unsalted butter, cut into small pieces

Preheat the oven to 350.

Process the sugar and walnuts in a food processor or blender until the walnuts are finely ground. Add the flour, cocoa and salt and process just until blended. Add the butter and pulse just until the mixture starts to come together. 

Press the dough into the bottom of a 10" tarte pan and prick all over with a fork. 

Bake 15-18 minutes until the crust begins to pull away from the edges of the pan. Let cool while you make the filling. 

14 oz. 60% chocolate, chopped
6 T unsalted butter
2 large eggs, lightly beaten
1/4 C sugar
1 t best quality vanilla extract

Cocoa powder for dusting

Melt the chocolate and butter in a double boiler or in a heat proof bowl over simmering water. Remove the bowl from heat and whisk in the sugar and eggs until blended. Whisk in the vanilla. Pour the filling into the warm crust.

Bake 12 minutes or until the filling is set around the edges, but still a bit jiggly in the center. The top of the tart may look blistered. That means you've done it right. 

Remove the tarte from the pan and place on a plate. Dust with cocoa and serve with freshly whipped cream. 
Not the best shot, but you get the idea!


  1. Looks super yummy! I actually have a list of things to try from your blog! Perhaps this will get me going!

    1. Dena, this one really is easy, too. You will LOVE it. The kids are back in school, so, bake away, my friend!


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