Something about this time of year has me craving chocolate. Maybe it’s peppermint mochas or all the gift boxes of candies that I’ve seen lately, but I can’t seem to get chocolate off my mind. I’ve been lusting after this chocolate tart since I first saw a picture of it pop up in my Instagram feed last month, and I’m so glad I finally got around to making it. Chocolate truffles are probably my favorite dessert for this time of year because they’re simple, rich and easily customizable. This tart is basically like a truffle that you eat with a fork. It’s pure chocolate goodness.
This recipe is obviously one for chocolate lovers. It starts with a chocolate tart dough that comes together quickly in the food processor or by hand. After the tart shell is baked, it’s filled with a lusciously smooth chocolate and cream mixture (see, just like truffles). After some time in the fridge to set up, this tart is ready to eat. I changed things up a bit by using a different type of chocolate than I typically would in a recipe like this. Remember when I visited Monticello a few months ago? I watched a chocolate making demonstration and tasted a colonial-era chocolate recipe while I was there. (I wrote about some of the history of chocolate in colonial America in that post, so I won’t go into detail again here.) The flavor was so unique, different than the chocolate we’re used to today. I thought that the spices in that chocolate would fit well in a recipe like this, and I was right. Hints of the cinnamon and orange come through in this tart, giving it a little bit of winter warmth and making it perfect for this time of year.
Even though I can’t make a tart to send to each one of you, I do have a little surprise that you can use to make your own. The people at American Heritage Chocolate were generous enough to give me two chocolate packages to send to readers, so head on over to the giveaway page for your chance to win!