Creme Fraiche Chocolate Tart

This recipe came with the packaging of the Bellwether Farms Creme Fraiche.  It’s unbelievably simple which is why it prompted me to figure out how to make a tart shell and learn to cook with creme fraiche all in one sitting.  The tart shell has since been improved but the filling really can’t be beat.

For the Tart Shell:

It was not intuitive to me to use any old pie dough and just throw it in a tart pan.  Very few recipes even mention the word tart.  I have only ever made one apple tart in my life so when we talk about different fillings, it seems that a different texture may be handy.  My first attempt was a failure.  A very tempermental dough that I tried to roll out and then transfer to the tart pan. It then stuck like glue after  I baked it.  (We pried it off in bits and pieces because the chocolate filling was so good.)

Then there was Julia Child’s Pasta Frolla.  She claims it is the perfect pastry for beginners because it it so forgiving. Well mine shrank about 1/2 inch upon baking and that was after there was barely enough dough to cover the bottom of the pan.

Chocolate Tart 

  • 1 – 9″ precooked pastry shell
  • ½ cup milk
  • 7 ounces finely chopped bittersweet chocolate
  • 1 large egg yolk
  • 7.5 ounces Bellwether Farms crème fraîche

Lightly whip egg yolk with the crème fraîche and set aside. Bring milk to a boil, stirring continuously. Turn off heat and add chocolate to milk. Stir mixture until chocolate is completely melted. Slowly add egg and crème fraîche mixture to chocolate mixture and stir until thoroughly mixed. Place chocolate mix in 9-inch pastry shell and place in preheated oven at 325° oven for 25 minutes.

Remove tart from oven and cool to room temperature. Chill in refrigerator for at least one hour before serving.


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