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Nov 15, 2012 04:26 PM

chocolate tart question

I found what looks like a yummy recipe for a chocolate tart. My problem is that I am in a time crunch
and would like to use a pre-made pie crust rather than make the 19 inch tart. I was wondering if I can just put

3/4 cup heavy cream1/2 cup milk
8 oz, bittersweet chocolate, chopped
1 egg lightly beaten

in a pie crust and bake it at 325 degrees for 10 minutes, same as if I had made the tart crust?

Thanks, and happy thanksgiving, all.

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  1. Unclear what the original recipe called for...9 inch tart pan?

    What will happen if you just use a pie crust is that the depth will be off - the bake time will be the same but the tart won't be full to the top. You could top with something if you feel the need, or just leave as is. You also can do a chcolate tart filled with just ganache - cream and chocolate, sometimes in tarts they add an egg yolk.

    1. 19 inch tart? That size does not seem right and the recipe seems like it's a little off. I may be wrong but it seems like the recipe won't firm up unless you add some type of thickener like flour or cornstarch. And even if you have an egg in it, I think it'll take more than 10 minutes to cook. JMO

      1. This recipe just crossed my e-mail. I don't know if this is the kind of thing you were looking for, but it may give some direction or idea. It sounds pretty good to me, even though I don't like caramel. This recipe should be made ahead and it even offers a cheat if you'd like to save even more time.

        1 Reply
        1. re: rockycat

          You're right- the tart pan is 9 inches, there was a typo on the original recipe. Rockycat, thank you for this new recipe. I love the idea of using the pre made tart shells- that will be perfect.
          Thanks, all.