Milk Chocolate Silk Tart

Yield: one 9-inch tart, 8-10 servings
Recipe: 6/200
“Back to Baking”, pp. 120

    Having never been a fan of tarts (gasp!), I decided that if one tart would be able to convert me it would be the exquisite-looking milk chocolate tart portrayed in Anna’s cookbook. I figured that if I did not like this tart, I was condemned to a tartless world. The shell for this tart was very straightforward to make and came out great. The filling was just as doable and came out light and fluffy. You will definitely not run out of filling for this tart because I filled my tart to the fullest and I still had some leftover chocolate, so fear not! I personally filled the tart until it was almost overflowing.

    Once chilled for a couple of hours (this is no doubt the hardest part of the recipe!!), it was time to taste. Verdict: this is another great recipe from Anna Olson. Lighter than a chocolate tart (i.e. tarte au chocolate) but not as airy and fluffy as a chocolate mousse, this tart was divine and melt-in-your-mouth good. I find this tart to be at its best when eaten chilled, straight from the fridge. I have now undeniably been converted and will give other tarts a shot before refusing a portion!


  • 1 recipe Chocolate-Crust Tart Shell, baked and cooled
  • 3 eggs
  • ½ cup sugar
  • 2 tablespoons water
  • ½ teaspoon salt
  • 12 oz (360 g) milk chocolate, roughly chopped
  • ½ cup unsalted butter, at room temperature
  • 1 cup whipping cream
  • 2 teaspoons vanilla extract
  • chocolate shavings for garnish (optional)


  1. Place a medium pot filled with about 1 inch of water on the stove and bring to a simmer. In a metal or glass bowl that fits over the pot but does not touch the water, whisk the eggs, sugar, water and salt. Whisk over the simmering water until the egg mixture doubles in volume and holds a ribbon when the whisk is lifted, about 8-10 minutes.
  2. Remove the bowl from the heat and stir in the chopped milk chocolate. Use a spatula to stir gently until the chocolate is fully melted. Allow this chocolate mixture to cool to room temperature, about 20 minutes.
  3. Using electric beaters, beat the butter into the chocolate mixture until evenly incorporated.
  4. In a separate bowl and with clean beaters, whip the cream and vanilla extract together until it holds a soft peak.
  5. Fold the whipped cream unto the chocolate mixture in 2 additions, and spread this into the cooled tart shell. Chill the tart in the pan for at least 2 hours before topping with the chocolate shavings and removing the outer ring of the pan to serve. The tart will keep in the refrigerator for up to 4 days.

Notes from Anna:

  • Due to the fact that this tart has a creamy filling, it is best cut using a hot, dry knife. Dip a chef’s knife into hot water for 20 seconds, wipe off the blade with a towel and then make a clean slice. Dip and wipe the knife after each slice.
  • Soft peak: this is the first level past foamy, when the meringue takes on a white colour. When you lift your beaters from the whites and invert them, the whites should curl over easily.