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Chocolate Tart

Makes 10-12 servings.

  • Single crust pastry
  • 1 (7 ounce) container crème fraîche
  • 1 egg yolk
  • 1/2 cup milk
  • 7 ounce bittersweet chocolate, finely chopped
  • Crème fraîche for topping (optional)
  1. Preheat oven to 325°F.
  2. Press pastry into a 9-1/2 inch tart pan with a removable bottom; set aside. Lightly whip egg yolk with the crème fraîche and set aside.
  3. Bring milk to a boil, stirring constantly.
  4. Turn off heat and add chocolate to milk.
  5. Stir mixture until chocolate is completely melted.
  6. Slowly add the crème fraîche egg mixture to the chocolate mixture, stirring until thoroughly mixed.
  7. Spread into prepared pastry shell and place in preheated oven.
  8. Bake for 25 to 35 minutes; remove tart from oven and cool to room temperature (tart will set as it cools).
  9. Chill in refrigerator for at least one hour before serving.
  10. Cut into thin wedges and top with a small dollop of crème fraîche, if desired.

Recipe provided by the California Milk Advisory Board, courtesy of Bellwether Farms

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,