Chocolate Tart Dessert Recipe - Devin McDavid

To learn more about this recipe, see our related feature, Best Pastry Chefs 2012.

Recipe adapted from Devin McDavid, Quince, San Francisco

Chocolate Tart
No Ratings
Chocolate Tart from Devin McDavid, Quince, San Francisco
Prep Time
Cook Time
Total time: 3 hours
  • Praline Ice Cream
  • ¾ cup / 5¼ ounces / 150 grams granulated sugar
  • 3 tablespoons/ 1½ ounces /45 grams water
  • 1 cup / 8 ounces / 225 grams whole milk, divided
  • 1 cup / 8 ounces / 240 grams heavy cream, divided
  • ½ cup / 4 ounces / 125 grams praline paste or other nut paste
  • ¼ whole vanilla bean, split and scraped
  • 5 large / 3¾ ounces / 105 grams egg yolks
  • Dark Chocolate Ganache
  • 1⅓ cup / 11¼ ounces / 320 grams heavy cream
  • 2 teaspoons / ½ ounce / 17 grams light corn syrup
  • 2½ cups / 14 ounces /400 grams finely chopped 64% dark chocolate
  • 2 tablespoons / 1 ounce / 30 grams unsalted butter, at room temperature
  1. In a medium saucepan, gently stir the sugar with the water and place over medium-high heat. Cook, swirling the pan often, until the mixture turns an amber color, 8 to 10 minutes.
  2. Meanwhile, in another medium saucepan set over high heat, combine ½ cup milk, ½ cup heavy cream, the praline paste and vanilla bean and bring to a simmer. Carefully and slowly pour the simmering milk mixture into the sugar mixture, whisking constantly.
  3. Prepare an ice-water bath. In a large bowl, beat together the egg yolks. Slowly, whisking constantly, add the milk-sugar mixture to the yolks. Return the mixture to the saucepan and, using a wooden spoon, stir over medium-low heat until thickened, about 2 minutes.
  4. Remove the mixture from the heat, transfer to a large bowl and place the bowl in the ice bath, stirring the mixture until it's cool. Strain the mixture through a fine-mesh sieve and into a large bowl. Stir in the remaining ½ cup milk and ½ cup cream. Transfer to an ice cream maker and freeze according to the manufacturer's instructions.
  5. Make the chocolate ganache: In a medium saucepan set over medium heat, combine the heavy cream and corn syrup and bring to a boil. Place the chocolate in a medium heatproof bowl and pour the hot-cream mixture over the chocolate. Set aside for 5 minutes, then whisk until the ganache is smooth and shiny. Add the butter and mix until smooth. Pour the ganache into a parchment-lined 8-inch-square baking pan and set aside to cool to room temperature. Transfer to the refrigerator and let set completely, at least 2 hours or overnight.
  6. To serve, slice the dark chocolate ganache into sixteen 1-inch-by-4-inch rectangles and place on plates. Serve with the praline ice cream.
Rate this recipe