Chocolate Date Tart
Servings Prep Time
8-10 25minutes
Cook Time
1hour
Servings Prep Time
8-10 25minutes
Cook Time
1hour
Ingredients
Tart Dough
Custard Filling
Chocolate Glaze
Instructions
To make dough
  1. 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.
  2. 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.
  3. 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.
To make filling
  1. 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.
Glaze
  1. 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.