Mulino Bianco and Baci Perugina Chocolate Tart
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Mulino Bianco and Baci Perugina Chocolate Tart
Ingredients
Directions
Combine all of the crust ingredients in the bowl of a food processor. Pulse until a sandy texture is achieved. Firmly press the crust mixture into the bottom of a lightly greased 11-in. fluted tart pan with removable bottom.
Place pan on a baking sheet. Bake at 350° until lightly browned, 8-10 minutes. Cool on a wire rack.
In a microwave, melt the chocolate with the Colavita olive oil. Stir until smooth.
Cool for 10 minutes.
In a large bowl, beat the eggs, sugar, vanilla and salt until thickened, about 4 minutes. Blend in chocolate mixture. Stir in flour and mix well.
Pour the filling into the crust and spread evenly. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes.
Cool completely on a wire rack.
Sprinkle the chopped Baci Perugina over the top of the cooled tart and serve.
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Ingredients
Directions
Combine all of the crust ingredients in the bowl of a food processor. Pulse until a sandy texture is achieved. Firmly press the crust mixture into the bottom of a lightly greased 11-in. fluted tart pan with removable bottom.
Place pan on a baking sheet. Bake at 350° until lightly browned, 8-10 minutes. Cool on a wire rack.
In a microwave, melt the chocolate with the Colavita olive oil. Stir until smooth.
Cool for 10 minutes.
In a large bowl, beat the eggs, sugar, vanilla and salt until thickened, about 4 minutes. Blend in chocolate mixture. Stir in flour and mix well.
Pour the filling into the crust and spread evenly. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes.
Cool completely on a wire rack.
Sprinkle the chopped Baci Perugina over the top of the cooled tart and serve.