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Chocolate is one of my favorite treats, and holiday occasions are the perfect excuse to indulge. The no-bake chocolate filling for this tart is based on my favorite truffle recipe. For a rich and sophisticated flavor, I like to use a bittersweet chocolate with a high percentage (68 to 70 percent) of cocoa solids (Scharffen Berger has a lovely one), but any bittersweet variety will work well. I’ve topped it with a sophisticated whipped mascarpone and paired it with a killer sweet-and-salty pretzel press-in crust. The combination is intriguing and divinely addictive.

Don’t be fooled by this tart’s appearance. While it looks like a simple chocolate cream tart, a thin wedge of this rich, fudgy confection is all that’s needed to satisfy one’s chocolate passion.

Flavor swap: Change the fruit. Instead of the bananas, omit the cooking, butter, sugar, and rum and use 6 oz. raspberries or 8 oz. cherries (bing or Rainier), pitted and halved.

Finishing touches: Just before serving, lightly dust with unsweetened Dutch-processed cocoa powder.

Make ahead: 

  • The crust can be baked, cooled, covered, and stowed at room temperature for up to 2 days.
  • The finished tart can be refrigerated for up to 2 days before serving. Wait to garnish with the pretzel sticks until just before serving.

Reprinted with permission from The Everyday Baker