HERITAGE™ Chocolate Tart

Recipes Modern & Historic

Chocolate Tart

Serving Size: Eight 6 oz. (180 ml) servings


1 Tbsp. (15 ml) rice flour
3 Tbsp. (45 ml) white sugar (or to taste)
5 medium egg yolks or 4 large eggs
1 Tbsp. (15 ml) whole milk
1 pint (475 ml) heavy cream
1 - 142 g HERITAGE™ Chocolate Block
1 prepared, frozen 9" pie shell
Pinch of salt


Grate the chocolate into a bowl and set aside. Combine salt, egg yolks, rice flour and milk in a separate bowl and set aside. Pour all the cream and the chocolate into a saucepan and heat to a boil, stirring constantly. Add the sugar and cook until both the sugar and the chocolate are melted. Take a quarter of a cup (60 ml) of the hot mixture and slowly add to the egg yolk and rice flour mixture, stirring constantly with a whisk, to prevent scrambling. Stir the warmed egg yolk mixture into the saucepan and bring all the ingredients to a boil for about a minute. Set aside and allow it to cool to room temperature. While the mixture is cooling, preheat the oven to 350°F (175°C). Pour the chocolate mixture into the frozen pie shell, set it upon a cookie sheet to prevent spillage and bake for 40-45 minutes, until set. Remove from oven and let it cool to room temperature. Refrigerate for 3-4 hours, or overnight.