I figured since February is National Chocolate Month and Valentine’s Day is just days away I should post a little something sweet. When I started thinking about what dessert recipe to share this is the first one that came to mind. It is a flourless chocolate tart and it never disappoints. I love to make this when I need to take a dessert somewhere. It presents beautifully and looks like a lot of work…but really it isn’t much work at all.
Flourless Chocolate Tart
1 cup pecans
1 cup walnuts
3/4 cup granulated sugar
4 T butter, melted
16 oz semisweet or dark chocolate chips
2 cups milk (dairy or nondairy)
2 T cornstarch
1/4 cup water
Preheat your oven to 375 degrees (or gas mark 5). Pulverize pecans, walnuts and sugar in a food processor. Add butter and process until a thick batter forms. Press into a 9-10 inch tart pan. Bake the crust for 10 minutes, or until golden brown.
Meanwhile, melt chocolate in double-boiler or microwave.
In a saucepan, heat milk over medium heat. It should be scalding hot, but not boiling. While milk is heating, combine cornstarch and water in a separate bowl or measuring cup until completely dissolved, creating your thickener.
Add melted chocolate to milk and whisk til thoroughly combine. Add cornstarch mixture and stir well. Lower the heat and simmer for 10 minutes stirring occasionally. The chocolate mixture will slowly thicken. Pour mixture into the baked tart shell and chill at least 2 hours or for as long as overnight.
Because it is such a rich dessert I usually serve it with some fruit to lighten it up a bit. Raspberries, blackberries and strawberries are wonderful either as a topping or on the side.
Being stuck inside with subzero temps makes it a perfect day for a little baking–enjoy!