Having taken the Indulgences class at King Arthur Flour (about which I posted last week) just before Easter, I thought I would use the momentum to make one of the recipes as dessert for Easter dinner with my family. And with all the hype about chocolate at Easter, I thought the best choice would be the Bittersweet Chocolate Tart. It is pretty easy to make, but a rich and impressive finish for a special meal. Basically, it’s like a dark chocolate truffle in a shortbread crust.
Here is the recipe, which can be found in Sarah Copeland’s cookbook, The Newlywed Cookbook, and can also be found on her blogpost from February 1, 2012 at www.edibleliving.com.