Chocolate tartShe found the recipe in the November issue of Cook’s Illustrated and needed twenty-four hours to finish it.

The chocolate was dark – really dark – and silky. It paired well with coffee. Normally, I make mocha, but this time I added just a little cream. The tart was chocolaty enough.

(In fact, my tart really only needed to be about half that size – but I ate the whole thing anyway.)


Serving suggestion Thank you. That is all.