Chocolate Tart

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My 11 year old son helped me make this for our Mother's Day celebration. He's a fantastic crust maker! I'm so glad we made it from scratch because it was out of this world! The tart was decadent and delicious. A perfect dessert complementing a perfect meal!

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I followed the recipe to a "T," and I have an oven that is new & true to temperature. I baked the filling in the shell for 20 minutes, took it out, and it was not set - it was liquid. I wasn't sure if it firmed up after being taken out, so I put it in the fridge for an hour, and it was still liquid. I put it back in the oven for about another 20 minutes at 325, and when I took it out, it was perfect.

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if you sub in around 4oz of green and black's espresso dark chocolate bar this is awesome......

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Very easy to make. We liked it served cold with whipcream.

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I made this for Easter and used Ghirardeli chocolates... it was SSSOOOO GOOD!! Easy to make, and my family was IMPRESSED!!!

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The crust was superb and the filling was super simple to make. I will be making this tart over and over again! A must!

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I love chocolate deserts and this is now my favorite, by a mile! The other reviewers are right though; the recipe makes twice as much filling as you need (I made 2 tarts with it. I followed the recipe for the first and made the second with a simple shortbread crust using shortening instead of butter for crispness and to avoid it being too rich for the decadent filling. It was fantastic and much easier that the pie-crust method: no rolling out the dough, just spread it into the pan. Also, make sure to let the tart cool completely, the texture will be worth the wait. This is incredible! Make it!

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This was my first excursion into tart-making, and it's an adventure I'd like to repeat! Everyone commented on how the lemon zest in the crust was perfect with the rich chocolate filling. This tart is best when served warm with a cup of coffee or espresso.

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This recipe is fantastic. It is soooo easy to make and always gets rave reviews from friends and family. If you're pressed for time, using store-bought graham cracker crusts work very well.

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This is a fantastic recipe, a definite keeper. Everyone who tried it, loved it.