DARK CHOCOLATE TART

DARK CHOCOLATE TART - LAUREN KELP

Hello, hello, hello! Don’t you feel like your week starts off better if you try and make Monday a bit special? Well, we believe that every day deserves a treat, but most especially Mondays. So, leave it to our resident Foodie pro to whip up something total treat-worthy! This dark chocolate tart looks heavenly & I can’t wait to since my teeth into it! – xoxo, LK


Oh friends, Constance here, and I’d like to introduce you to my newest cure for the Monday blues (and my newest addiction!), the dark chocolate tart. You guys, make it a weekly tradition and you have my word–it will make you look forward to the beginning of the work week! That tradition may also force you to use that gym membership a bit more regularly, but in my opinion, that’s a win-win.

Okay so maybe that’s a bit much, but try it and you’ll see why it’s a tempting thought! Whether it’s a Monday, a special birthday treat, or a gift for a friend, this little tart is sure to impress & guess what, in true LK fashion, it’s easier than you might think! Check it out & tell us what you think…DARK CHOCOLATE TART - LAUREN KELP

INGREDIENTS:

-1 cup flour
-4 tablespoons dark cocoa powder
-¼ cup powdered sugar
-1/2 cup chilled butter, cubed
-1-2 tablespoons iced water
-coconut oil spray
-2 1/3 cups dark chocolate chunks
-1 3/4 cups heavy cream
-1/4 cup good whiskey
-sea salt for sprinkling

DARK CHOCOLATE TART - LAUREN KELP

INSTRUCTIONS:

-Put flour, cocoa, sugar and butter into a large mixing bowl and use your hands to combine mixture.

-Add water and and continue to mix until evenly combined.

-Gradually press dough into one large ball, and refrigerate for 15 minutes.

-Spray a 9 inch tart pan with coconut oil.

-Remove dough from refrigerator and place dough in the center of your tart pan.

-Use your hands to gently spread the dough out from the center to evenly fill the bottom and the sides of your pan. Be careful to avoid creating any holes.

-Preheat oven to 375 degrees and refrigerate tart pan for 15 minutes.

-Bake crust for 20-22 minutes until lightly crisp.

-Remove from heat and let cool.

-In a small pot, heat the cream until simmering. Remove from heat and add chocolate and whisk until smooth.

-Add whiskey to the chocolate mixture and let cool for 15 minutes.

-Pour chocolate mixture into pastry shell and refrigerate overnight.

-Sprinkle with sea salt and serve slightly chilled.

DARK CHOCOLATE TART - LAUREN KELP


constanceRecipe adapted from ‘From the Kitchen’