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

Chocolate Tart

Recipe adapted from Devin McDavid, Quince, San Francisco

Yield: 16 servings

Cook Time: 1 hour, plus 2 hours to chill


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.

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