I hope you’ve kept your part of the bargain and have been eating all of your veggies…because I’m keeping my part of the bargain, and sharing this luscious Belgian Chocolate Tart recipe with you.  This is one of the easiest, most delicious desserts I’ve ever made! I know you’re going to love it!

TartRaspberries

I didn’t have a tart pan when I made this at my friend’s house–and My Good Husband took these photos–so I made it in a springform pan. But I’m glad I did, because most of you probably don’t have a tart pan either, but most people have a springform pan, so now you’ll know you don’t need to buy one more piece of kitchen equipment to make this! I now have a tart pan, and can’t wait to make it again, with that fancy, scalloped edge! This is a simple dessert, but it does require the best chocolate you can find. As you probably know, Belgium is famous for it’s chocolate, though I have eaten chocolate–even here–that tastes terrible! So look for ghirardelli, or another good quality chocolate. Here are the ingredients you’ll need:

Ingredients

We’ll start by making the chocolate cookie crumb crust…I used the only plain chocolate cookies I could find in Belgium (the Prince cookies pictured above). I threw them in the food processor to make a cup of crumbs, and combined it with 1/4 C. of melted butter and 1/4 C. of sugar…

CrustIngredients

When I lived in the States, I used to use Nabisco Famous Wafers for a good chocolate crust…ChocolateWafers2

…but in recent years I’ve had a hard time finding them in most grocery stores, so I’ve resorted to small chocolate Teddy Grahams…

american-nabisco-chocolate-teddy-grahams-cookies

…or even just Chocolate Graham crackers…

ChocolateGrahams

They’re all made by Nabisco, but the Famous Wafers, if you can find them, have the deepest, darkest chocolate taste. I sometimes add 2 T. of unsweetened cocoa to the chocolate graham cracker crumbs for a deeper chocolate taste. (Some people use Oreos, but I prefer the chocolate cookies without frosting.) Anyway, enough about chocolate crumbs, the point is, you just mix the crumbs, butter and sugar, and dump the mixture into the pan…

CrumbsPan

I find it easiest to press around the edges first, and then press the crumbs along the bottom to fill it in completely.

CrumbEdge

I baked the crust for 8-10 minutes at 350° F (180° C). While it’s baking, I brought 1 1/4 C. of heavy cream to a boil. Interesting note here…when I first shopped for heavy cream here in Belgium, I found boxes of cream like this…

Cream2

I knew “Crème” meant “Cream” in French, but why did the box next to it say “Room”? I found a store clerk and asked him what was the difference between Creme and Room, and he showed me that one side of the box said Crème (French) and the other side of the very same box said Room (Flemish). I felt a little silly…but then I’m sort of used to feeling like that since I know so little French, and even less Flemish.

So I heated up the Crème/Room/Heavy cream and poured it over 9 oz./250 g of dark (bittersweet) chocolate, chopped into small pieces…

HotMilk

(Alternately, you can just add the chopped chocolate to the pan you’ve heated the cream in.) I let it set for about 5 minutes…the hot cream, of course, melts the chocolate without risking getting it too hot so that it binds up. Then I began gently stirring the cream and chocolate together…

Stir1

…gently…

Stir2

…until it eventually looked like this…

Stir4

Then, I beat two eggs with a fork, and stirred them (gently) into the chocolate mixture…

AddEggs

…a dash of salt is the only other thing to add, and then the mixture was poured into the baked crust…

PourIntoCrust

I baked the tart about 20-25 minutes. The edges should be set but the center can be a little shaky as it will set up while it cools.

BakedTart

I set the tart to cool on a wire rack while I made the glaze. Very simple, really. I heated up 2 T. of heavy cream, and added 2 oz. (50 g) of good quality bittersweet chocolate…

HeatGlaze

Once the chocolate was soft, I stirred it until smooth, and added about a tablespoon of hot water to thin it out…

AddHotWater

If you want, you can add 1-2 tsp. of corn syrup to make the glaze shinier. I was making this at a friend’s house and she didn’t have corn syrup, so we just left it out. Adding the syrup makes it shiny–but isn’t necessary for the taste. Once the mixture was nice and smooth, I poured it over the cooled tart…

PourGlaze

…and then rotated the pan to spread out the glaze…

RotateGlaze

Chill the tart well before serving.

This is such an easy dessert that I plan to make it often!  I once made it with half-and-half instead of heavy cream and thought it was really nice…though My Good Husband preferred the richness of the heavy cream. You decide.

The day I made this at my friend’s house, we served it with raspberries on the side…a great combination!

TartRaspberries

but it’s also very nice with just a dollop of whipped cream…or garnished with a free-form chocolate shape as I did with Chocolate Irish Coffee Mousse.

I hope you’ll give it a try soon…and let me know how you like it!

Ciao!

Debbie

Belgian Chocolate Tart Recipe

Yield: 8-10 servings

Belgian Chocolate Tart Recipe

Ingredients

    Crust:
  • 1 C. chocolate cookies crumbs
  • 1/4 C. (55 g) butter, melted
  • 1/4 C. (50 g) sugar
  • Filling:
  • 1 1/4 C. (300 ml) heavy cream
  • 9 oz. (250 g) good quality, dark (bittersweet) chocolate bar, chopped
  • 2 large eggs
  • 1/4 tsp. salt
  • Glaze:
  • 2 T. heavy cream
  • 2 oz. (50 g) good quality, dark (bittersweet chocolate bar, finely chopped
  • 1-2 tsp. light corn syrup (optional)
  • 1 T. warm water

Instructions

    Crust:
  1. Combine the crumbs, melted butter and sugar. Press into a 9-inch (23 cm) tart pan or springform pan. Bake at 350° F (180° C) for 8-10 minutes, until set.
  2. Filling:
  3. Bring the heavy cream to a boil; pour it over the chopped chocolate (or add the chopped chocolate to your pan) and let set for 5 minutes. Gently stir until the mixture is smooth and uniform in color. ]
  4. Whisk two eggs and the salt together and stir them into the chocolate mixture.
  5. Pour the filling into the pre-baked crust.
  6. Bake for 20-25 minutes, until the edges are set but the center is a bit shaky.
  7. Cool on a wire rack for at least an hour.
  8. Glaze:
  9. Bring the heavy cream to a boil; remove from heat and add the finely chopped chocolate. Stir until smooth. Add the corn syrup (optional) and the warm water.
  10. Pour the glaze over the cooled tart, rotating the tart to spread out the glaze evenly.
  11. Chill completely before serving.
http://ciaofromdebbie.com/recipes/belgian-chocolate-tart-step-by-step/

 

2 Comments

  1. 11-17-2013

    What a delicious sounding recipe…Love that Belguim chocolate…
    You are such an inspiration to me…i love to hear about your recipes and your food ideas…even if I do not make all of them…i enjoy reading and looking at recipes…Ed and I are trying to eat healthy, and really do not find it such an effort…fruits, veggies combined with pasta, potatoes, and some delicious bread…can we go wrong, but have to admit, we do enjoy desserts, but do take a little care not to enjoy them to much..
    Keep on posting…always enjoy seeing your messages,
    Blessings , Alvina

  2. 11-25-2015

    Erwin surprised me today with a surprise day! One of the great elements of the day was baking this tart! It looks very delicious. It is in the oven at the moment!

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