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Bittersweet Chocolate Tart Nagle Warren Mansion Cheyenne, Wyoming

Bittersweet Chocolate Tart - - Nagle Warren Mansion B&B - Cheyenne, Wyoming Our guests really enjoy this dark European chocolate dessert for a nice finish to the meal.

From: Jane Branigan, Nagle warren Mansion B&B

Serves: 12

Dough Ingredients:

1 vanilla bean

1 large egg yolk

½ C. confectioner’s sugar

2 T. sliced almonds chopped

¾ C. all purpose flour

5 ½ T. unsalted butter at room temperature



Filling Ingredients:

¾ C. heavy cream

1/3 C. 2% milk

8 oz. dark semisweet chocolate (a good European chocolate)

1 large egg


To Make The Dough:

Preheat oven to 350°.

In a food processor chop almonds until very fine. Add flour, a pinch of salt, confectioner’s sugar and pulse a few times.

Split the vanilla bean and scrape out the inside. Put the insides into the flour mixture and pulse a few times.

Add the butter and pulse until the mixture looks grainy. Add the egg yolk and pulse until a dough forms.

Remove the dough and form into a ball. Cut the ball in half and press each half into a disk. Wrap in plastic and refrigerate at least two hours.

When ready, take off the plastic and on a lightly floured surface, roll out the dough to 12 inch circles.

Grease tart pans. Cut the dough into triangles (like cutting a pie) and with a metal spatula, lift the pieces off the counter and place in tart pans. Once the dough has been transferred, press the pieces together and press firmly into pan all over to make a uniform shell. Prick the bottom all over with a fork and bake until just starting to brown in places. Remove from oven and let cool on a wire rack.


To Make The Filling:

Preheat oven to 350°.

In a saucepan, bring cream and milk to a boil. Remove from heat and stir in chocolate with a wooden spoon until smooth. Let cook to lukewarm.

Once cooked, add the egg and stir with the wooden spoon until incorporated.

Pour filling into pre-baked tart shells and bake tarts just until set and a little firm (around 15-20 minutes). Remove from oven and let cool. Remove from tart pans and cut into wedges. Serve on dessert plates sprinkled with cocoa powder.


Bittersweet Chocolate Tart  Nagle Warren Mansion  Cheyenne, Wyoming


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