Bittersweet Chocolate Tart with Coconut Ice Cream

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Have an 11 inch tart pan. Smaller diameter of pan will increase problems with cooking times. The tart tastes a bit like flourless chocolate cake and molten lava cake - which is exactly what I was going for.

The term "set" is not defined enough. I believe you can cook this and take it out when you put a tooth pick in and it comes out a little stained, but mostly clean. 4 stars were given due to directions that were not quite detailed enough.

((Ours was decorated with fresh raspberries, and we topped each serving with vanilla ice cream and raspberry sauce. Satisfied the chocolate urge

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Have you noticed whenever someone has a negative comment to make they nearly always sign off as "Anonymous" That type of critic is the one who is worthless.
I just loved this tart as did my dinner guests, I did not get to make the Coconut Ice Cream but served this with fresh heavy cream.
I love the way Emeril is SO detailed in his recipes, maybe they are not all perfect, but thats where we come in & tweak Thanks again Emeril for a great dessert

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You are the one that is worthless, this is reviews for the recipe not whether or not if you approve his tips which might help a new cook who has a new mixer, duhhhh, keep your stupid comments to yourself, get a life and only review if you actually tried the recipe! aND LEARN HOW TO SPELL...HIS NAME IS EMERIL NOT EMERAL!

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I made this yesterday and it is a magnificent and crowd pleasing dessert. My experience was that I could not roll out the crust and pick it up to put in the tart pan, so after two tries I just put the dough in the pan and pressed it out and that worked very well. Since my oven runs a bit cool, I blind baked it a bit longer. The second phase without the beans and parchment paper is critical because the crust has so much butter in it you need to dry it out just a bit. For the final bake, I was actually anxious about the cook time because of the failure on the show and someone here saying it should be 40 minutes. I checked on it after 18 minutes and it clearly needed a bit more time. I ended up baking it for about 25 minutes in my oven, which, as I noted, runs a bit cool. Remember, what you want is a glossy surface, without bubbles, blisters, or cracks. Let it set and cool after you get it out of the oven. Mine was perfect and everyone wants me to make it again. Even I want to make it again right away.

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Emeril, I do enjoy watching you, but I must say that, some of the recipes you make are sometime FLOPS!!
This Bittersweet tart for instance, the dough you make for the tart pan, makes two...the baking time is 40 minutes, thats why when you cut into this dessert on the show, wasn't completely baked...remember??
Sorry, but sometimes you need me on your show...lol

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Come'on Emeral, there are ARROWS on the mixer to show you how to take it apart. My god your, helper is as worthless as you are.

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THAT WAS THE BEST THING I'VE EVER TASTED