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  • Michael Oshman

Sustainable Recipe Series: French Broad Chocolates

Happy Valentine's Day! This recipe comes from French Broad Chocolates, which is a 3 Star Certified Green Restaurant® located in Asheville, NC. 100% of their produce (such as blackberries, blueberries, herbs, etc) are purchased local. Try to use local & organic products when making this recipe!

Bittersweet Chocolate Tart

Shortbread Crust Ingredients:

1 stick unsalted butter, melted

¼ cup sugar

1/8 tsp sea salt

¾ tsp vanilla extract

1 cup all purpose flour

1 egg yolk, reserved

  • Preheat oven to 350.

  • Melt butter and place in a medium glass bowl.

  • Stir in sugar, salt and vanilla.

  • Add flour and mix until just blended.

  • Press dough into the bottom and side of a 10” tart pan.

  • Bake 20-25 min. until golden brown.

  • Whisk one egg yolk with a pinch of salt in a small bowl and brush the crust with it.

  • Bake 1 minute, then remove crust from the oven.

Make the chocolate filling:

Chocolate filling Ingredients:

8 oz. of your favorite dark chocolate, chopped finely (about 1 ½ cups)

1 cup heavy cream

1 egg, lightly beaten

  • Bring the cream to a boil in a small saucepan.

  • Pour boiling cream over the chopped chocolate in a medium bowl.

  • Let sit 1 minute to melt the chocolate.

  • Whisk gently (do not incorporate air) until smooth.

  • Add the egg and whisk gently to combine.

  • Pour mixture into crust and smooth with rubber spatula.

  • Bake at 350 for 12-15 minutes or until edges are just set and center jiggles a little when nudged.

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