Perfect tangy chocolate tart from Sweet Enough (page 29) by Alison Roman

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Notes about this recipe

  • Eat Your Books

    Recipe suggests using 68%-80% cacao dark chocolate.

  • isabelle_jyrhjw on February 02, 2026

    Very rich and not too sweet. Would add more flaky salt on the top.

  • Jviney on October 27, 2025

    Based on the other reviews, this must have been user error…but the filling in the finished product was grainy and off putting to me, and very rich. Flavor was good, and it was easy, but I’m not sure I’d repeat.

  • Lyssquee on February 25, 2025

    Absolutely delicious as written. Insanely easy to make. So good and rich, but the sour cream really brightens it up. I didn't have milk chocolate so I did the full amount of dark and added chocolate Ovaltine to the cream when heating, which made it sooo good. Did a half recipe in a 5 inch spring form.

  • lofolky on June 18, 2023

    This was a great chocolate tart and very easy to make. I agree the pastry wasn’t particularly memorable but it worked well with the filling which was the star. I used Cacao from Diaspora for the pastry. For the filling I used the 60% Ghirardelli baking chocolate bars and plain old Hershey’s chocolate bars for the milk chocolate.

  • luluf on June 07, 2023

    Yes the chocolate filling was perfect but the pastry could be better. It’s very easy to make from start to finish but I don’t get the best results with press-in pastry. I think I will make chocolate pastry from Anna Olson and then use this chocolate filling which we all agreed is the best we have tasted. It would be lovely by itself in a dessert glass with a bit of cream. To be fair, I used Dutch processed cocoa in the pastry and couldn’t see when it was cooked as it remained very dark and I overcooked it a bit so I might try again with lighter coloured cocoa. Probably only about 15 minutes work all up besides the wait times so very good if having dinner guests

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