Chocolate Fudge Tart

there is just something about valentine's day and chocolate. i have no idea the historical significance connecting valentine's day and chocolate but today the two are irrevocably linked.

in my opinion, chocolate may be the best thing about valentine's day. a long time ago, E and i decided to give each other a very important valentine's day gift. we gave each other the gift of no valentine's gifts. while this tradition continues this year (and no doubt every year), i still think february 14th is a perfectly good day to eat chocolate.

what better way to each chocolate then ooey, gooey, rich, dark decadent chocolate nestled in a buttery tart crust? this fudge tart has been a favorite since the first time i made it. my family requests it, company raves over it, and my usually-not-sweets-eating husband devours it.

if you are looking to make an impression this valentine's day, get out your good chocolate, and pre-heat your oven. this recipe is all you'll need. just sit back and bask in the praise. just promise me you'll serve it with freshly whipped cream on top. it is a necessity!

---

Chocolate Fudge Tart
serves 8-12

tart shell:
1 3/4 cups all-purpose flour
1 tbs sugar
1/2 tsp salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
3 to 5 tbs ice water

filling:

8 oz good semisweet or dark chocolate

3/4 stick butter

scant 2/3 cup sugar

2 eggs, beaten

preheat oven to 375 degrees F.

combine flour, sugar, salt, and butter in a food processor and pulse until it resembles coarse meal (butter should be roughly the size of peas). add in 3 tbs ice water and pulse until dough comes together. squeeze a small handful, you may need to add more water to bring the dough together. if so, add 1 tbs at a time. turn out mixture onto a lightly floured surface and work the dough together in a ball. flatten and form into a 6" disk and wrap in plastic wrap. let sit in fridge for 1 hour.

roll out dough into 13" round and fit into tart pan. cut off excess crust. poke holes all over bottom with fork and refrigerate 30 minutes.

line tart shell with foil or parchment paper and fill with pie weights. bake for 15 minutes.

meanwhile, melt the chocolate and butter together in a heavy saucepan over low heat. remove the pan from the heat and add the sugar, then the eggs; beat well. pour the filling into tart shell and bake for another 25 minutes or until just set.

serve warm or cold, with whipped cream.