If you're looking for a delicious holiday treat that is easy to pull off, this recipe is for you!
Check your tart by slightly jiggling it back and forth. It should still wiggle slightly in the middle two thirds. The middle will completely set on the counter while still cooking. It will have a nice glossy top.
Bittersweet chocolate with about 65% cocoa works best for setting inside of a tart. Brands aren’t super important for something like this, just the percentage of cocoa.
The top of your baked tart will be slightly uneven or even have small bubbles. That’s okay! You’re going to coat it in powdered sugar. It’ll look great in the end.
Use a very sharp knife for cutting your tart. Then heat it under warm water, wipe clean and make your first slice. Wipe with a damp, warm towel between slicing.
This recipe breaks down how to make both the tart shell and filling. It is super simple to follow and absolutely delicious!