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  • Debbie J. Elder

Flourless Chocolate Tart



One of the most popular desserts at Cedar Crest Lodge is a Flourless Chocolate Tart. It is so quick and easy to prepare and most of the ingredients you likely already have in your pantry.


The tart is great for anyone following a gluten-free diet as there is not any flour in the ingredients. It is rich, full of luscious chocolate flavor, and a divine treat at the end of a meal. It freezes wonderfully too, so you can pop one of these in your freezer and have dessert ready anytime for unexpected guests.


I challenge you to prepare one of these and watch your friends and family swoon over this decadent dessert.


The recipe has been revised slightly and I share it with you here:


Flourless Chocolate Tart

(Adapted from Cedar Crest Lodge)

Serves: 10-12


Ingredients:

1 tablespoon, plus 3/4 cup of butter, divided

1 1/2 tablespoons, plus 3/4 cup Dutch process cocoa powder, divided

6 ounces good quality semisweet chocolate* (cut into chunks)

3/4 cup unsalted butter

1 cup, plus 2 tablespoons sugar

3/4 teaspoon sea salt

4 eggs, whisked

1 1/2 teaspoons vanilla extract

Optional Garnishes:

Raspberry syrup

Whipped cream

Fresh Raspberries


Directions:

1. Preheat oven to 300 degrees.

2. Grease the bottom and sides of an 8-inch tart pan** with 1 tablespoon butter. Dust with 1 1/2 tablespoons cocoa powder. Remove excess cocoa powder by shaking it out of pan.

3. Heat a saucepan of water until lightly simmering. Add a double boiler pan or stainless steel bowl over the simmering saucepan. Make certain that the top container doesn't touch the water.

4. Place the chocolate and butter into the top container. Allow mixture to melt, stirring occasionally.

5. Remove mixture from heat.

6. Whisk in the sugar, sea salt, and cocoa powder and mix until well blended.

7. Whisk in eggs and vanilla into the chocolate mixture.

8. Pour batter into prepared tart pan.

9. Bake in preheated oven for 30 minutes.

10. Allow tart to cool for 15 minutes. Then, remove the outer ring of the tart pan.

11. Once cool, wrap tart in plastic wrap, refrigerate or freeze until ready to use. (Note: Tart must be chilled before cutting slices.)

12. Cut into 10 or 12 slices, plate and garnish with Raspberry sauce, whipped cream and fresh raspberries, or a combination of these.

13. Serve and enjoy.


*Use a good quality brand such as Lindt, Ghirardelli or Sharffen Berger chocolate for best results.


**Don't have a tart pan? Substitute a cheesecake springform pan, cake pan or pie dish instead.

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