A Chocolate Tart Another Way

I’ll have to give this a try…

Savoring the Past


While most chocolate in the 18th century was consumed as a drink (and most often for breakfast), it began to show up in a few period dessert recipes as well. Chocolate’s introduction to the dessert table was fairly subtle. It wasn’t until after the Industrial Revolution of the mid 19th century, when the chocolate manufacturing process was mechanized, that chocolate would eventually take the final course by storm.

One early 18th century chocolate dessert recipe can be found in the 1737 book, The Whole Duty of a Woman.

This recipe likely served as inspiration for later versions, including the one found in Hannah Glasse’s 1800 cookbook, The Complete Confectioner,  (edited by Maria Wilson):

A few other old chocolate tart recipes exist. Some use wheat flour instead of rice flour. I believe rice flour was used in these particular recipes, not for structure necessarily as it would in…

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