FOOD

Dark Chocolate–Rosemary Tart Recipe

February 11th, 2016

So you’ve had your fill of candy hearts, chocolates, and champagne, and it’s not even February 14 yet. Try this gluten-free dark chocolate tart for a little more sophisticated Valentine’s Day dessert. Your sweetheart will be impressed by the graceful combination of fresh rosemary, walnuts, and decadent chocolate cream. Serve with a glass of red wine, if you really want to take the romance up a notch.

Dark Chocolate–Rosemary Tart

Yield: 8 servings
Active Time: 20 minutes
Total Time: 1 hour and 30 minutes

Ingredients

For the crust
2 cups ground raw walnuts
1/2 teaspoon salt
2 tablespoons butter
1 large egg
6 tablespoons raw sugar

For the filling
1 cup heavy cream
4 sprigs rosemary, needles roughly chopped
14 ounces 85-percent dark chocolate, chopped
6 tablespoons butter
2 large eggs, lightly beaten
1/4 cup sugar
Large pinch Maldon salt
1 teaspoon vanilla extract
Raw cacao powder, for serving

Instructions

Preheat oven to 350 degrees.

Infuse the cream
Combine cream and rosemary in small saucepan and bring to a gentle boil. Turn heat down to low and let simmer a couple minutes. Cover, turn off heat, and set aside to infuse, at least 30 minutes.

Make the crust
In a large bowl, combine all ingredients for the crust until it comes together as dough. Evenly press into bottom and sides of long rectangular tart pan with removable bottom. Bake 7 minutes.

Make the filling
Strain the cream and discard the solids. Place the cream in a heatproof bowl with chocolate and butter. Place bowl over a saucepan with 2 inches of simmering water. Whisk chocolate mixture until melted and smooth. Remove the bowl from heat and whisk in eggs, sugar, and salt. Stir in vanilla.

Assemble the tart
Spoon filling into crust. Bake in oven about 20 minutes, until filling is set but still jiggly in center. Cool completely. Dust with raw cacao before serving.

Photo credit: Paul Delmont

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This article is related to: Dessert, Food, Gluten-Free, Recipe, Valentines Day, Vegetarian

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Merce MuseThrive Market Food Editor

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