Revival’s rich Triple Chocolate Tart is worth the effort

Revival’s Triple Chocolate Tart is the chocolate dessert I’ve dreamed of. Since I can’t live in their dining room, will the chefs share the recipe? Thanks. — Mario Rodgers, Decatur

This is indeed one totally addictive tart with its chocolate crust, chocolate filling, chocolate glaze and a garnish of house candied orange slices. It’s got lots of components, but if you make it, you will certainly dazzle your guests. And since much can be made ahead, it’s really not that hard to prepare. The tart is the creation of Revival pastry chef Danielle Cuff.

We cut the recipe down from the large one the recipe makes, but you’ll still end up with enough crust for two tarts. Divide the dough in half, bake one for this week’s dinner party and put the remaining dough in the freezer for next time because you will surely want to make this again. Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answerall inquiries. Send your request, your address and phone number to fromthemenu@gmail. com and put “From the menu of ” and the name of restaurant in the subject line. 1 teaspoon vanilla

In the bowl of a food processor, combine flour, sugar, cocoa and salt. Pulse to combine. Add butter and pulse until the butter is in peasized pieces. Add egg, cream and vanilla. Pulse until a dough forms. Add additional heavy cream if needed. Remove dough from food processor and divide in half. If not using immediately, refrigerate overnight or freeze.

If using right away, preheat oven to 325 degrees. Press one portion of crust into bottom of a 9-inch spring form pan. Bake 15 minutes or until the crust no longer looks wet. Lower heat to 300 degrees and bake 5 minutes more. Remove from oven and allow to cool slightly before filling. Makes: 2 crusts (20 servings)

Per serving: 444 calories (percent of calories from fat, 66), 4 grams protein, 35 grams carbohydrates, 1 gram fiber, 33 grams fat (20 grams saturated), 99 milligrams cholesterol, 116 milligrams sodium.