Chocolate Date Tart
The idea of a Chocolate Date Tart came to me in the middle of the night. I woke up and the image of a Chocolate Date Tart popped in my head, I immediately wrote it down and fell right back to sleep. This happens quite often.
With valentine’s day coming up next week, I found this tart is the perfect dessert to share with a loved one…OR you can just make it for yourself and call it date 😉
Being Middle Eastern, dates were a staple in our household. My father’s breakfast consists of dates and walnuts and recently I have been doing the same. I love dates and this is not the first time I use them in desserts and it won’t be the last.
Dates are extremely versatile and if used correctly they can be substituted for sugar in some desserts. In this case, I combined the dates in a rich custard mixture and topped it with a simple chocolate glaze. The custard only contains three tablespoons of sugar, so the majority of the sweetness comes from the dates.
The richness of the custard paired with the natural sweetness of the dates was divine! And the thin layer of chocolate glaze gave the tart another dimension of flavor.
So whether you’re making this tart for valentine’s day or even galentine’s day, it will not disappoint.
Things You Should Know:
- Use unpitted medjool dates.
- The tart dough recipe makes enough for two tarts. Cut the dough in half and wrap the remaining dough in plastic wrap and freeze for another time. Lasts in freezer for about three months.
- Bake the custard until the edges are set and the middle is slightly jiggly.
- Allow the tart to completely cool before pouring the chocolate glaze. The glaze must completely set before cutting.
- Place the tart in the fridge for a few hours, it will be easier to slice. Best made day ahead.
- Tart dough should be cold before blind baking. For blind baking instructions watch this video.
- For blind baking demonstration watch this video. This video is for blind baking demonstration purposes only, follow my tart shell recipe and baking instructions.
Chocolate glaze recipe, is from epicurious.com.
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 pound cold unsalted butter cut into 1 inch cubes
- 1/4 tsp salt
- 1 egg yolk
- 2 Tbs very cold water
- 1/2 tsp vanilla extract
- 10 medjool dates, unpitted make sure you remove the pits!
- 4 egg yolks
- 3 Tbs sugar
- 1 1/2 cups heavy cream
- 1 tsp vanilla bean paste OR 2 tsp vanilla extract
- pinch salt
- 2 Tbs heavy cream
- 1/4 cup semi-sweet chocolate chips
- 1 tsp light corn syrup
- 1 Tbs warm water
- Combine the flour, sugar and salt in a bowl of a food processor fitted with a metal blade. Pulse 2 times to incorporate the ingredients. Add the cold butter and pulse until mixture resembles coarse bread crumbs. Mix egg yolk, water and vanilla extract and process until dough comes together to form a ball. Take half the dough, form it into a disk and wrap in plastic . Store in freezer for another use. ** This recipe makes enough for two tart shells.
- Roll the other half of the dough into a 10 inch circle and gently place into 9.5 inch tart pan, with removable bottom. Press the dough along the edges and corners and trim the excess dough. Prick dough 3-4 times with a fork and place in fridge for about 30 minutes until firm or in the freezer for about 15 minutes. While dough is chilling preheat oven to 375 degrees F.
- When tart shell is ready, place parchment paper on top of tart shell and fill completely with rice, dried beans, or pie weights. Make sure the parchment is against the crust and there are no gaps in between. Cut off any excess parchment sticking up so it doesn't hit the top of the oven or rack. Place the tart shell on a sheet tray (it will be easier for you to take in and out of the oven) and bake for 25 minutes until the edges are golden brown. Take out and remove the rice/beans and parchment. Place in the oven for 7-10 more minutes until crust is golden brown all over. Remove from oven and lower temperature to 350 degrees F. Check out the video under "things you should know" on tips for blind baking tart dough.
- Using your hands cut the medjool dates in half and remove the pits, place dates cut side down onto cooled tart shell, in a circular formation. Whisk egg yolks, sugar, heavy cream, vanilla and salt until smooth. Pour the custard mix over the dates and slowly transfer the tart back into the oven and bake at 350 degrees F for 25-30 minutes or until the edges are completely set but the middle is still somewhat jiggly. Allow the tart shell to completely cool down at room temperature.
- Once the tart has completely cooled, in a small sauce pan bring the cream to a boil. Remove from heat and whisk chocolate chips until smooth. Whisk in the corn syrup and lastly whisk in the warm water. Pour glaze onto tart, then carefully tilt and rotate tart so glaze coats top evenly. Allow glaze to set and cool before cutting. You can place in the fridge for 2 hours or overnight before serving.
