Chocolate Peach Tart

Name: Chocolate Peach Tart
Total time: 60 min
Yield: 1 serving
Ingredients: 1 cup all-purpose flour; 1/2 cup unsalted butter, cold and cubed; 1/4 cup granulated sugar; 1/4 teaspoon salt; 1 cup dark chocolate, chopped; 2 large eggs; 1/2 cup milk; 2 ripe peaches, sliced; Optional: powdered sugar for dusting

Prev List Next

AI-generated image

60 minTotal time

IntermediateDifficulty

400kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

All-purpose flour Use an equal amount of plain whole-wheat pastry flour; the crust may be slightly more tender and nutty.
Unsalted butter Use an equal amount of cold salted butter and omit the added salt.
Milk Use an equal amount of half-and-half for a richer filling.

Nutrition per serving

Estimated values for 1 serving, 400 kcal

Protein7 g

Carbohydrates42 g

Fat23 g

Fiber 3 g · Sugar 25 g · Sodium 190 mg

PDF Find nearby

A rich and indulgent dessert combining the flavors of chocolate and peaches, perfect for any occasion.

Dessert

Steps

Preheat the oven to 350°F (175°C) and grease a tart pan.
In a food processor, combine the flour, butter, sugar, and salt. Pulse until the mixture resembles coarse crumbs.
Press the mixture evenly into the greased tart pan, creating a crust. Bake for 10 minutes.
While the crust is baking, melt the dark chocolate in a heatproof bowl set over a pot of simmering water. Stir until smooth and set aside to cool slightly.
In a separate bowl, whisk together the eggs and milk until well combined.
Gradually pour the egg and milk mixture into the slightly cooled melted chocolate, stirring constantly.
Arrange the sliced peaches on top of the pre-baked crust.
Pour the chocolate mixture over the peaches, ensuring it covers them completely.
Bake for an additional 20-25 minutes, or until the filling is set.
Remove from the oven and let cool completely before serving.
Optional: Dust with powdered sugar for an extra touch.
Slice and enjoy!

Tips for Chocolate Peach Tart

The crust should look dry and hold together when pressed; avoid packing it so firmly that it becomes dense.
The filling is ready when the center has a slight, gentle wobble and the edges look set; it will firm further as it cools.
Use ripe but still-firm peaches so the slices keep their shape instead of releasing excess juice.