Dense, fudgy, dark chocolate in a tender buttery crust and all topped with whipped cream. What could be better?
To make chocolate curls, let a large bar of chocolate stand in a warm place (80°F to 85°F) until slightly softened. Using vegetable peeler, shave chocolate in long strands along smooth side of chocolate. Transfer curls with toothpick to dessert.
To make ahead, tightly cover the completely cooled tart and refrigerate up to 3 days or freeze up to 2 months. About 1 hour before serving, uncover frozen tart and let stand at room temperature to thaw.
Gold Medal® White Whole Wheat flour can be used in any recipe. It’s the best of both worlds—100% whole grain but with a lighter taste and color. Start substituting 25% or 50% of the all-purpose flour with Gold Medal® White Whole Wheat flour, gradually increasing proportion as desired.