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Not a big chocolate fan when it comes to dessert? You may want to reconsider and try this beautifully balanced, simple chocolate tart recipe from Alison Roman's cookbook Sweet Enough.
Excerpt from Sweet Enough: "If you, like me, trend towards fruit and vanilla over chocolate, I feel confident you could still fall in love with this perfectly basic, straightforward, yet completely above average chocolate tart. This one is easy to execute, flawless each and every time, doable by even those who have never so much as melted chocolate, let alone dared make a chocolate tart. If you scanned the ingredients and thought ‘milk chocolate? I’d never,’ then consider this my plea – my ask-on-hands-and-knees plea – to please trust me here and try it. I’m certain you’ll find it plenty chocolatey and even more well-balanced than your typical tart. Oh, and not that you would, but please don’t skimp on the salt."
This recipe is an edited extract from Sweet Enough: A Baking Book by Alison Roman, published by Hardie Grant Books. Photography credit: Chris Bernabeo.
For the crust:
For the filling:
Do ahead: The crust can be made 3 days ahead, wrapped tightly, and stored at room temperature. The tart itself can be made 3 days ahead, wrapped tightly and refrigerated.
1.5h prep | 20m + 2h resting cook
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