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This Is The Best Recipe For Anyone Who Lives For Chocolate

If you want all the chocolate, this one is for you.

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This tart is the best thing that's happened to chocolate lovers in recent memory.

©2017 Michael Graydon and Nikole Herriott / Clarkson Potter

It's intense, rich, and super chocolatey, and it comes from Alison Roman's Dining In, a cookbook that's filled with delicious everyday recipes and instant classics (like those Instagram-famous cookies).

The recipe involves a few different steps but nothing too crazy. Sure, the dough is homemade, but you don't need to chill it or roll it out. You just press it down straight into the pan, flatten it with your hands, and bake it for about 15 minutes.

The filling doesn't require any baking, but note that you'll have to let the tart rest for at least a couple hours before you can dive in (the recipe says "at least 1 hour" but I found that wasn't long enough for mine). So make sure to plan accordingly.


And don't forget the crunchy salt on top. It really brings the whole thing together and perfectly balances the bitterness of the chocolate.


Servings: 8 to 10



¾ cup all-purpose flour

¼ cup unsweetened cocoa powder

¼ cup confectioners’ sugar

½ teaspoon kosher salt

½ cup (1 stick) unsalted butter, melted


10 ounces bittersweet chocolate, at least 68% cacao, chopped

⅔ cup tahini (almond butter and peanut butter also work here)

Pinch of kosher salt

1 cup heavy cream

¼ cup honey

Flaky sea salt, such as Jacobsen, for sprinkling


Do ahead: Chocolate tart crust can be made 2 days ahead and refrigerated. Tart can be made 1 day ahead. Unless your kitchen is unseasonably hot, you do not need to refrigerate here; it can be stored at room temperature.


Preheat the oven to 350°F.

Combine the flour, cocoa powder, confectioners’ sugar, and kosher salt in a medium bowl. Drizzle in the melted butter and mix until well combined (it’ll have a sort of Play-Doh-type texture). Press this into the bottom and up the sides of a 9-inch tart pan (or you can use a 9-inch springform pan), using a measuring cup or your hands to flatten it and make sure it’s all packed and even.

Bake 15 to 20 minutes. It’s difficult to tell when this is done because it’s already brown, so there is no color indicator to rely on. Test by pressing the center: it should be firm and opaque, not squishy or greasy looking. Remove from the oven and let cool.


Combine the chocolate, tahini, and kosher salt in a medium bowl. Heat the cream and honey in a small saucepan over medium heat. Once it starts to simmer, remove it from the heat (do not let it boil or the cream will be too hot, and you’ll have to wait too long for it to cool down) and pour it over the chocolate and tahini. Let it sit for a minute or two to melt the chocolate.

Using a spatula, mix until well blended and no bits of chocolate remain. Use quite a bit of elbow grease here — really commit. After a minute or so, the mixture should look thick, glossy, and well emulsified.

Immediately pour the filling into the cooled crust and smooth the top. Sprinkle with flaky salt. Let sit for at least 1 hour before slicing.

Reprinted from Dining In. Copyright © 2017 by Alison Roman. Photographs copyright © 2017 by Michael Graydon and Nikole Herriott. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.