Chocolate Tart

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Rich, delicious, creamy.

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Amazing!!!!!!!!!!!!

i used Anne Burrell's meyer lemon curd tart recipe as i read from the other rating it was amazing

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Delicious! I made this for a party and it was quickly devoured. I used Anne Burrell's crust recipe as well and it was fantastic. For the chocolate filling I used about 1 1/4 cups of heavy cream and 1/4 cup of whole milk. It created a rich, almost ganache like filling and I also added a teaspoon of instant espresso powder to the heated cream. The first time I made it I used a semi-sweet chocolate and it was good, but when I made it this past time with a 73 percent dark chocolate it was much better.

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A lot of work for an amateur like me, but worth it, and it turned out perfectly, just like a picture! A good learning experience for rolling out crusts.

The chocolate really is the star of this dessert, so be sure to use a high quality chocolate.

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This is a great dessert! I made if for a baby shower and it was a big hit. I used Anne Burrell's crust from her meyer lemon curd tart and it came out really good (although her crust is a bit hard to work with - it tears very easily. I also used an 11 inch tart pan and it took a little over 25 minutes to set. I also put raspberry's on top, which I glazed with thinned out strawberry preserves. I will definitely make this again!

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WOW!!!!!! This is my new favorite chocolate dessert! Turned out perfect the 1st time I made it. I would recommend making the crust....it does not taste like the usual crust you would use for a pie...it compliments the chocolate perfectly! My 2 year old son could not get enough! Much easier than I was expecting too! You will not be let down with this recipe....Thank you Tyler!

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Awesome, rich pie! I like to add some whipped cream on top. Never made the crust, I just buy a frozen pie crust (Mrs. Smithfields I think and it's awesome, saves a lot of time!

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I used the 11" pan, baked for 25 minutes, and used the Anne Burrell crust, as recommended in previous reviews... SO yummy! I tried a couple of other tart recipes first and they flopped, this one was by far the easiest AND most mouth-watering.

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I used Anne Burrell's lemon tart recipe to make nearly a hundred mini tart shells, but realized there was just no way I was going to squeeze that many lemons, and went looking for an easy chocolate custard filling.

This hit the mark! Easy but still very good, and probably foolproof as well. I've become a bit of a Burrell recipe only person, but I'm glad I used this recipe as its simpleness allowed me to squeeze in a few hours of much needed sleep.

I made them in cute little tartlette crusts, dusted with cocoa powder and topped with raspberries.

I can't comment on the tart crust but as another reviewer mentioned a crumbly lemon tart crust like Anne's works amazingly.

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Yet another excellent recipe from Mr. Florence. I followed the instructions to a T, with 2 minor adjustments, thanks to other reviewers who detailed the "setting" issue. I simply increased the size of the pan to 11". In doing so, the filling was set in exactly 25 minutes and was perfect. The second adjustment I made was changing the crust to a simple shortbread-esque crust, which is basically that which you would use with a lemon tart. I thought it worked better and was less pie-like. The texture of the chocolate filling was DIVINE. Thank you Mr. Florence for providing such easy and great recipes.