A rich chocolate tart is probably the dessert that most screams “decadence” with every bite. When done right it has deep chocolate flavor and a creamy melt-in-your-mouth texture layered on top of a rich, buttery crust… but achieving all of this isn’t often accomplished without a bit of challenge.
I have spent the past week experimenting and perfecting a decadent chocolate tart recipe for my pressure cooker that brings all these components together with such ease it will bring the baker out in all of you. You will need a non-stick cake pan with either a spring mechanism or one with a removable bottom that fits into the inner pot of the pressure cooker (I used a 6-inch cake pan) then grab your ingredients and get cookin’!
1 1/2 cups of chocolate biscotti, finely crushed
4 tbsp unsalted butter, melted
1 cup high quality bittersweet chocolate, melted
2/3 cup whole milk
2/3 cup heavy cream
3 large eggs
1/2 cup caster sugar (very fine baking sugar)
4 tbsp flour
Mix the biscotti and butter together and press evenly into the bottom of your cake pan.
Using a whisk, mix all remaining ingredients together until well blended.
Place 2 cups of water into the pressure cooker and set the steam rack into the bottom of the pot. Lower your cake pan on top of the rack ensuring it is stable. Pour filling into the cake pan until it reaches no higher than 1/4-inch from the top.
Set to High Pressure for 30 minutes. When the cooking time is done let pressure come down on its own and lift the pan out using tongs. Run a knife around the inner edge to loosen cake. Cut into serving slices and serve with shave chocolate on top.
Over to You
What’s your version of a tart? Share and inspire us!