Anisette Glazed Bittersweet Chocolate Tart: Torta di Cioccolata Amara con Glasse di Anice

Total Time:
2 hr 5 min
30 min
1 hr 35 min

8 servings

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon ground cinnamon
  • 9 tablespoons sweet butter, chilled and cut into 1/2-inch pieces
  • 4 tablespoons sweet wine, Vin Santo
  • 1 1/2 cups heavy cream
  • 10 1/2 ounces extra-bittersweet chocolate, chopped
  • 2 tablespoons cocoa powder
  • 2 large eggs, plus 1 large yolk, lightly beaten
  • 1 teaspoon aniseeds, crushed
  • 1 tablespoon anise liqueur, plus 2 teaspoons
  • 1 cup confectioners' sugar
  • 1 1/2 tablespoons milk
  • In a food processor, pulse the flour, salt, confectioners' sugar, and cinnamon 2 or 3 times. Add the butter and pulse until it resembles coarse crumbs. With the machine running, pour the wine in all at once and process 4 to 5 seconds. Turn the mixture out onto a sheet of plastic wrap, gently pressing it all into one ball. Wrap tightly and refrigerate for 30 minutes.

  • Roll the rested dough out between 2 sheets of plastic to 1/4-inch thickness.

  • Preheat the oven to 400 degrees F.

  • Butter the bottom and sides of a 10-inch tart pan and line the pan with the dough. Chill it well and bake in the oven 12 minutes. Set aside to cool. Reduce heat to 375 degrees F.

  • In a saucepan over medium heat, bring the cream to a simmer. Remove from the flame, add the chocolate, and stir to melt. Let the mixture cool for 20 minutes.

  • Using a whisk, beat in the cocoa and eggs. Add the aniseeds and 1 tablespoon liqueur, whisking again. Pour the mixture into the tart shell and bake at 375 degrees F for 15 minutes, just until the chocolate forms a shiny skin and is slightly firm but unset at the center. Cool for 15 minutes, then remove the tart from the pan to cool completely.

  • Beat the confectioners' sugar with the milk and remaining 2 teaspoons liqueur to a thin and pourable consistency. Add a few drops of milk, if needed, to keep the glaze from getting too thick. Drizzle the cooled tart with the glaze in a zig-zag pattern and allow the glaze to harden. Serve with anise liqueur.

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